Coconut Macaroons – a sweet, moist interior with a slightly crunchy exterior – so delicious!
If there was ever a “classic” recipe, Coconut Macaroons is certainly one. According to the culinary encyclopedia “Larousse Gastronomique,” macaroons are an ancient sweet treat with roots dating back to the 8th century. The earliest record has been traced to Commercy, France, in the year 791, where they were made at a local convent.
Of course, the original recipe was probably quite different from our modern versions. And there are so many versions! Many of them contain sweetened, condensed milk and loads of sugar. Some are dipped in chocolate (which is really good!), some contain nuts, some contain fruits.
But this version is my favorite. Probably because they’re not nearly so sweet as most of the others. They have a very prominent taste of sweetened coconut and vanilla, but most of all, they’re incredibly easy to make. You simply mix together a few simple ingredients and pop them in the oven until they reach a beautiful golden brown on the bottom and there you are! Simple.
If you need a quick, elegant dessert for dinner, you can mix, bake, and serve these macaroons in under 30 minutes. That’s a winner in my book.
How to Make Coconut Macaroons
Preheat the oven to 325 degrees.
In a medium bowl, use a fork to stir together the coconut, sugar, flour, and salt. In a small bowl, beat the egg whites with a fork until frothy. Add the egg whites and vanilla to the coconut mixture. Stir with a fork until well mixed.
On greased baking sheets, drop the batter by rounded teaspoonfuls. Bake for 16-18 minutes or until lightly browned on the bottom, switching places with the baking sheets halfway through baking.
Remove from oven and cool completely on wire racks.
Makes 30-36 macaroons.
More Cookie Recipes on Never Enough Thyme:
coconut macaroon recipes from Other Bloggers:
- Salted Caramel Toffee Coconut Macaroons from Two Peas and Their Pod
- Chocolate Dipped Coconut Macaroons from foodiecrush
- Cranberry Almond Coconut Macaroons from A Family Feast
- Pineapple-Coconut Macaroons from David Lebovitz
- Limoncello Macaroons from 101 Cookbooks
- Cherry Kissed Coconut Macaroons from A Spicy Perspective
Pin to Your Pinterest Cookie Board!
- 2 2/3 cups sweetened, flaked coconut
- 1 tblsp. sugar
- 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 4 egg whites
- 1 tsp. vanilla extract
- Preheat the oven to 325 degrees.
- In a medium bowl, use a fork to stir together the coconut, sugar, flour, and salt.
- In a small bowl, beat the egg whites with a fork until frothy. Add the egg whites and vanilla to the coconut mixture. Stir with a fork until well mixed.
- On greased baking sheets, drop the batter by rounded teaspoonfuls. Bake for 16-18 minutes or until lightly browned on the bottom, switching places with the baking sheets halfway through baking.
- Remove from oven and cool completely on wire racks.
- Makes 30-36 macaroons.
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- Pyrex Glass Mixing Bowl Set (3-Piece)
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Norpro Unbleached Baking Paper, 73 Square Feet
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 69 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 80mg Carbohydrates: 8g Fiber: 1g Sugar: 5g Protein: 1g
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