If you have some shredded coconut in your pantry and a few eggs in the fridge, a batch of sweet macaroons can be yours in half an hour.
YIELDMakes about 24 cookies
PREP TIME10 minutes
COOK TIME15 minutes to 25 minutes
INGREDIENTS
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon salt
EQUIPMENT
- Rimmed baking sheet
- Silicone baking mat or parchment paper
- Large bowl
- Whisk
- Mixing spoon
INSTRUCTIONS
-
Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
-
Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
-
Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
-
Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
-
Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
-
Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
-
Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
RECIPE NOTES
If you are keeping kosher for Passover, double-check your ingredients before using, especially the vanilla (which is often made with grain alcohol). You can substitute another kosher-for-Passover extract in place of the vanilla or skip it entirely. For a full resource of kosher ingredients,
For crispier, lighter macaroons, increase the amount of coconut to 5 cups.
For meringue-like macaroons, whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.
For larger or smaller macaroons, keep the recipe as is, but adjust the baking time to match (longer for big macaroons; shorter for small macaroons).
Coconut macaroon variations: Dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture.
Storage: Macaroons can be kept in an airtight container for up to 1 week.
