Coconut Macaroons

Coconut Macaroons

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Yield: 18macaroons
  • About This Recipe

    “a favourite”


  • 8ouncescoconut
  • 10ouncessugar
  • 5egg whites
  • glace cherries, halved( to decorate)
  • Directions

  • Mix coconut, sugar and egg whites together in a saucepan.
  • Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot.
  • Remove from heat and leave until cold.
  • Divide mixture into 18 mounds, setting them down on greased, floured baking trays.
  • Top each mound with a half glace cherry.
  • Bake 20 minutes at 350F until pale golden brown.
  • Cool on a wire rack.
  • Reviews

  • “I can see why this is a favorite, excellent recipe.I cut the sugar back to 8 ozs and used unsweetened, medium coconut.Don’t do what I did!I used lightly greased floured Foil on the cookie sheet and Uh Oh It was a little tought getting them off.On a solid cookie sheet it would have been no problem,Thanks Eve”

  • “Excellent recipe, Eve! I whipped these up so quick, and they were wonderful. I love the soft, chewy texture. Thanks for posting this one!!”

  • “for the flavor i would probably give it a 5-star rating but for texture a 1-star. but i must have done something wrong – these didn’t work at all for me. they didn’t thicken and there were no mounds, just cookies as thin as paper. so i poured the remaining mixture into a pie plate and baked it. they were very chewy and had a great flavor. i’m not sure what i did do wrong – but unless i figure it out i probably would not make them again.”

  • “This recipe didn’t work for me. 8oz coconut is hard to know in cups, and is lighter than sugar in weight. It isn’t direct, 8oz is equal to 1 cup…depends on whatis in the cup So, of you don’t have a scale… your’s will end up like mine a pile of goop. I added more and more coconut, but still they were flat. Not sure how the other reviewers figured it out? Thanks tho’!”

  • “Thanks so much Evie!Wonderful little macaroons.I must admit to using a packet of pavlova magic that I had in my cupboard forever & so the only thing I added was the coconut & used your method. Great result!”

  • “Deserves 10 stars! This is the FIRST time my macaroons have held their shape. In the past, they would all just flatten out and it would be one big, flat sheet of…. coconut mixture! I lined my baking tray with parchment paper instead of greased and floured. I left out the glace cherries since I didn’t have any on hand. I’d forgotten to check the time I’d popped them in the oven (anxious to see if they would go flat on me again!) so I think they were slightly overdone but that didn’t change the texture. It was slightly crunchy on the outside with chewy inside! DH’s already asked when I will be baking a 2nd batch!I am so thrilled that I finally found a recipe that actually works! Thank you so much, Evie, for sharing this brilliant recipe, this one is DEFINITELY a keeper (shall frame and nail it on to my kitchen wall!) :)”

  • “flavor is good, but i did everything exactly as directed and ended up with a cookie sheet full of melted together mess! they did NOT stay together even a little bit. i ended up letting them cool and cutting them into squares. like i said, i like the taste, but i will not be using this recipe again.”

  • “A really nice macaroon recipe just like my Canadian mother-in-laws! It must be a north American thing as (in Australia) all our left over egg whites normally go into pavlova! I will remember to make this again now that I know how simple it is. I used baking paper rather then the greased and floured trays.”

  • “Awesome.My husband loved these.”

  • “Quite lovely. They were a little runny and they did not rise at all, I recieved LOADS of compliments. Will do again! Thanks! (Placed a few chocolate chips on top before baking as an added touch.)”

  • “Fabulous tasting and so easy! I tried it with Splenda and it was very good.Great texture–crispy on the outside and chewy in the middle.”

  • “perfect chewy macaroons, great flavor, and sooooo easy thank you!!”