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Coconut Macaroons

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BY Mark Bittman

PUBLISHED November 2, 2021

Easiest. Cookies. Ever. Unsweetened, untoasted, ground, or finely shredded coconut is the only thing that works here. Fortunately, it’s commonly available; if all you can find are the ribbons, pulse them a few times in the food processor to get the right texture.

 

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Coconut Macaroons

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Makes 2 to 4 dozen 1x

Time about 20 minutes, plus time to chill

Units Scale

Ingredients

  • 3 egg whites
  • 1 cup sugar
  • 3 cups unsweetened finely shredded coconut (see the headnote)
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

  1. Heat the oven to 350°F and line 2 baking sheets with parchment paper.
  2. Lightly beat the egg whites with the sugar until frothy, then mix in the coconut, vanilla, and salt until the coconut is evenly coated.
  3. Wet your hands and make small mounds of the mixture, each 1 to 2 tablespoons, about an inch apart on the prepared sheets. Bake until golden, about 15 minutes. Cool the macaroons on wire racks for at least 30 minutes before eating. These will keep in an airtight container for up to 3 days.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

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