Coconut macaroons



10 min


30 min



* PLUS 30 min cooling
Coconut macaroons

Chewy coconut confections no one will be able to resist.


  • 2 egg whites , at room temperature
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla
  • 2 200-g pkgs sweetened shredded coconut , about 3 cups


  • Preheat oven to 300F and line a baking sheet with parchment. Beat egg whites and salt in a large bowl, using an electric mixer on medium-high until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, about 4 min. Fold in vanilla and coconut. Mound 2-tbsp portions of coconut mixture onto parchment, about 1 in. apart.
  • Bake until edges of macaroons are golden, 18 to 20 min. Let cool 5 min, then remove to a rack to cool completely. Store macaroons in an airtight container at room temperature up to a week.
  • To make chocolate-dipped coconut macaroons: Chop 170 g chocolate (1 cup) and place in a microwave-safe bowl. Microwave on medium, stirring every 30 sec until almost melted, 2 to 3 min. Remove and stir until smooth. Dip bottoms of cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.

How to make chia-coconut pudding

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Nutrition (per serving)

  • Calories
  • 139,
  • Protein
  • 1 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 108 mg.