Reviews (2)
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40 Ratings
5 star values:
6
4 star values:
4
3 star values:
22
2 star values:
8
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/21/2018
These turn out wonderful every time! A little different every time, but wonderful just the same :) I add more vanilla, but then again I add more vanilla to everything! Be sure to have extra coconut on hand, as not all "large eggs" are created the same. Don't be afraid to keep adding coconut if it seems soupy. Enjoy!
Martha Stewart Member
Rating: 3 stars
03/29/2018
Think these are just wonderful! Simple and easy to make and taste so luscious!
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 dozen
martha-bakes-macaroons-337-d110936-0614.jpg
Ingredients
Ingredient Checklist
3/4 cup sugar
2 1/2 cups shredded unsweetened coconut
3 to 4 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Cook's Notes
You can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.
Variations
Chocolate-Chunk MacaroonsFollow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.Chocolate MacaroonsPlace 4 ounces finely chopped semisweet chocolate in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 dozen
martha-bakes-macaroons-337-d110936-0614.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1 dozen
Recipe Summary
Yield: Makes about 1 dozen
Yield: Makes about 1 dozen
Makes about 1 dozen
martha-bakes-macaroons-337-d110936-0614.jpg
martha-bakes-macaroons-337-d110936-0614.jpg
Ingredients
Ingredients
- 3/4 cup sugar
- 2 1/2 cups shredded unsweetened coconut
- 3 to 4 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn’t hold together.
Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
Cook's Notes
You can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.
Variations
Chocolate-Chunk MacaroonsFollow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.Chocolate MacaroonsPlace 4 ounces finely chopped semisweet chocolate in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.
Cook’s Notes
You can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.
Variations
Chocolate-Chunk MacaroonsFollow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.
Reviews (2)
Add Rating & Review
40 Ratings
5 star values:
6
4 star values:
4
3 star values:
22
2 star values:
8
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/21/2018
These turn out wonderful every time! A little different every time, but wonderful just the same :) I add more vanilla, but then again I add more vanilla to everything! Be sure to have extra coconut on hand, as not all "large eggs" are created the same. Don't be afraid to keep adding coconut if it seems soupy. Enjoy!
Martha Stewart Member
Rating: 3 stars
03/29/2018
Think these are just wonderful! Simple and easy to make and taste so luscious!
Reviews (2)
Add Rating & Review
40 Ratings
5 star values:
6
4 star values:
4
3 star values:
22
2 star values:
8
1 star values:
0
Add Rating & Review
40 Ratings
5 star values:
6
4 star values:
4
3 star values:
22
2 star values:
8
1 star values:
0
40 Ratings
5 star values:
6
4 star values:
4
3 star values:
22
2 star values:
8
1 star values:
0
40 Ratings
5 star values:
6
4 star values:
4
3 star values:
22
2 star values:
8
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 4
- 3 star values:
- 22
- 2 star values:
- 8
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
09/21/2018
These turn out wonderful every time! A little different every time, but wonderful just the same :) I add more vanilla, but then again I add more vanilla to everything! Be sure to have extra coconut on hand, as not all "large eggs" are created the same. Don't be afraid to keep adding coconut if it seems soupy. Enjoy!
Martha Stewart Member
Rating: 3 stars
03/29/2018
Think these are just wonderful! Simple and easy to make and taste so luscious!
Martha Stewart Member
Rating: 5 stars
09/21/2018
These turn out wonderful every time! A little different every time, but wonderful just the same :) I add more vanilla, but then again I add more vanilla to everything! Be sure to have extra coconut on hand, as not all "large eggs" are created the same. Don't be afraid to keep adding coconut if it seems soupy. Enjoy!
Rating: 5 stars
Rating: 3 stars
03/29/2018
Think these are just wonderful! Simple and easy to make and taste so luscious!
Rating: 3 stars
All Reviews for Coconut Macaroons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut Macaroons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
