Coconut Macaroons


These classic crisp and chewy coconut cookies are the perfect holiday or anytime treat.

Prep Time:
30 mins
Bake Time:
20 mins
Stand Time:
30 mins
Total Time:
1 hrs 20 mins
28 cookies


  • 4 egg whites

  • 1 teaspoon vanilla

  • ¼ teaspoon cream of tartar

  • teaspoon salt

  • 1 ⅓ cup sugar

  • 1 14 ounce package flaked coconut


  1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in coconut.

  2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.


For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.


Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.


Nutrition facts are given for large cookies.

Nutrition Facts (per serving)

106 Calories
5g Fat
15g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 28
Calories 106
% Daily Value *
Total Fat 5g 6%
Saturated Fat 4g 20%
Sodium 56mg 2%
Total Carbohydrate 15g 5%
Total Sugars 14g
Protein 1g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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