Coconut Macaroons

My husband has been begging me to make these cookies. At first I thought he was talking about French Macarons and made those (which you can see in my How to make a French Macaron or Salted Caramel French Macaron post), but he was quick to let me know that THOSE cookies were not the macaroons he was looking for. He was searching for macarOOns. Apparently these coconut flake filled treats are high on his cookie love list.

I decided to do a quick search and realized that these are actually pretty simple to make. Which is nice for this time of year… You know… In case you were supposed to make a treat for a holiday party and completely forgot until an hour before… Not that I have done that or anything…


Coconut Macaroons


  • 1-1/3 cup shredded coconut ( I used finely shredded)
  • 1/4 cup sugar
  • 2 tablespoons flour
  • pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 2 egg whites


  1. Preheat your oven to 350 degrees. Line a baking tray with parchment and set aside.
  2. Whisk together the coconut, sugar, flour, salt and vanilla.
  3. Beat your egg whites in a separate bowl until stiff peeks form. Fold into your batter. Drop by teaspoon full onto your prepared sheet and bake 15-18 minutes, or until lightly browned on the edges.
  4. Dip or drizzle in chocolate if desired.


I love the flavor of coconut but am not a huge fan of the giant flakes, so I decided to go with the finely shredded stuff. It’s amazing and I totally feel like I’ve been missing out my entire life for not having this around. So if you are like me and have a hard time with the strange texture… give the finely shredded stuff a try.


OR you can skip all this hard business and pick up a bag of the Shirley J macaroon mix. Just add water and voila! That product is actually what inspired me to try out the less giant flakes in my cookies. I might start adding coconut to more of my recipes now!

Are you a Macaron or MacarOOn fan?


  1. says

    These are so pretty!!! Because of all the yucky ingredients in shredded coconut, we’ve actually started buying ours in the bulk bin at the health food store – it’s organic unsweetened and it’s finely shredded. At first it was hard for me to get used to how small the shreds are, but now I am used to it. One ingredient: organic coconut! SO delicious, you should pick you up some!

  2. Tasha says

    So I just made these… For some reason they look nothing like yours and are crunchy and gross. When transferring the batter to the cookie sheets it was so sticky that I couldn’t get decent looking balls.. And they taste like nothing, slight coconut flavouring but are dry. I followed your ingredients and directions to a T..

    • Jesseca says

      Hm… That sounds strange. I’ll whip up another batch right now and make sure I wrote the recipe correct in the post.

    • Stacey says

      Perhaps try dropping spoonfuls of batter into shredded coconut, then roll it around, then press it onto the cookie sheet.

  3. Susie says

    Yum!!! I just made these. So simple and delicious! To answer the last question, it made 20 cookies. I used unsweetened coconut. The sugar and vanilla add plenty of sweetness. Thanks so much for sharing!

  4. says

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    anything like this before. So great to discover another person with
    genuine thoughts on this topic. Really.. thanks for starting this
    up. This site is something that is required on the web, someone with a little originality!

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