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Toasty Coconut Macaroons

Toasty coconut macaroons
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour


  • 1 (14-ounce) package sweetened shredded coconut
  • 4 large egg whites
  • Pinch kosher salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract


  • Heat oven to 350ºF. Line a half-sheet pan with parchment paper and set aside.
  • Spread the coconut out in a single layer on a second half-sheet pan. Bake until the coconut is golden, 15 to 20 minutes, stirring every 5 minutes. Set on a wire rack to cool.
  • Whip egg whites and salt in a stand mixer fitted with the whisk attachment until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff.
  • Using a rubber spatula, fold in the toasted coconut.
  • Drop by the tablespoon onto the prepared pan, leaving 1 to 2 inches around each cookie. Bake until golden brown, 15 to 20 minutes.