Easy Coconut Macaroons

Makes 18-20 macaroons


  • 3 large egg whites
  • ΒΌ cup sugar
  • 1 tbsp vanilla extract
  • pinch of salt
  • 2 cups sweetened shredded coconut, packed


  • #60 scoop (or rounded tablespoons)
  • parchment-lined baking sheet


  1. Preheat oven to 350º
  2. Whisk together egg whites, sugar and vanilla until foamy
  3. Add salt and coconut into the egg mixture and stir to mix thoroughly
  4. Let stand for 10 minutes at room temperature to thicken
  5. Scoop in heaping spoonfuls (or use a #60 scoop) onto a parchment-lined baking sheet
  6. Bake 15-18 minutes or until tops are toasty brown, rotating the pan after 6 minutes
  7. Let macaroons cool completely (takes about 2 minutes) before peeling from the parchment
  8. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month. Keep stored in the refrigerator if your kitchen is on the warm side


  • For different flavors, instead of vanilla extract, try equal amounts of lemon juice or rum, or add a ¼ tsp almond extract
  • Dip the bottom of cooled macaroons in melted chocolate chips and/or drizzle melted chocolate over the top