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First-Place Coconut Macaroons

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 20 min./batch
  • Makes
    about 1-1/2 dozen


  • 1-1/3 cups sweetened shredded coconut
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract


  • In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
  • Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Macaroon Tips

What is the difference between a macaroon and a macaron?

Macaroons (pronounced mack-a-roon) are an American creation made with shredded coconut and sometimes dipped in chocolate. Macarons (pronounced mac-a-rohn), made famous by the French, are elegant meringue sandwich cookies filled with buttercream, ganache or jam. (Here’s how to make French macarons.)

Why do my coconut macaroons spread?

Coconut macaroons may spread due to too much moisture. Try adding another tablespoon of flour or whisking your egg whites until fluffy. (Here are other ways to prevent cookies from spreading.)

How long do coconut macaroons last?

Coconut macaroons can last for up to 1 week if you store them in an airtight cookie storage container. To make them last longer, you can freeze them by placing them in a single layer on a sheet pan in the freezer. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant.
Nutrition Facts
1 cookie: 54 calories, 2g fat (2g saturated fat), 0 cholesterol, 41mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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  • Steph
    Feb 7, 2021

    I actually tweaked this by whipping the egg whites to soft peaks before combining with dry ingredients. i also used coconut extract instead of vanilla & unsweetened shredded coconut (the finely shredded kind not the big flakes). they come soooo fluffy and delicious and just the right amount of sweetness!

  • Linda
    Dec 23, 2020

    I made this. ..something wrong with this recipe. I didn't adjust. I prefer the Eagle brand milk recipe

  • Maria
    Dec 5, 2020

    I think that the coconut qty is 2-1/3 c? I used 14 oz. They are crispy so added 2 more egg whites. Seems recipe is off unless I am only making 1 dip? I made 24 macaroons.

  • toni
    Oct 24, 2020

    My husband loves these!

  • Madeleine
    Oct 6, 2020

    I did a double batch and then a single one. I think single one were better! I would give 10* it’s the best!

  • Sybil
    Jul 29, 2020

    I agree with Pixie. I whipped the egg whites to soft peak stage and used unsweetened toasted coconut and they were just right. Not too sweet!

  • Pixie
    Jul 21, 2020

    I made this recipe in two batches: one with whipping my egg whites into stiff peaks then combining. The next one without whipping my egg whites. The whipped egg white's batch turned out excellent! Crispier with a bit more depth. The non-whipped recipe still turned out tasty, however I found it comparable to a "Mounds" Candy Bar without the chocolate coating. I'm looking forward to trying this recipe with the traditional almond extract or maybe lemon!

  • Robbi
    Jun 25, 2020

    My husband loves the chocolate dipped macaroons from Panera Bread. When I saw this recipe, I thought I'd make some for him for Father's Day. I only had unsweetened coconut on hand, so I used that. I made one other change, so the macaroons were more like the ones my husband loves. Once they cooled, I dipped the bottoms into melted chocolate, and when they set, I drizzled melted chocolate on top. They turned out beautifully! My husband said they were even better than Panera Bread's! Definitely a win! Thank you for such a yummy and simple recipe. :-)

  • Mel
    Jun 15, 2020

    I've made these several times with Bob's RedMill 1-to-1 gluten-free baking flour. I didn't do anything but what the recipe said, and they came out well. They remind me of my Grandmother's macaroons. I try to get them into a ball shape on the cookie sheet because any spread will brown much more than the rest of the cookie--the "dough" is quite loose in uncooked state. They are very sweet--but I like that.

  • Tonya
    Jun 14, 2020

    Fantastic! I used lemon extract instead of vanilla and whipped the egg whites briefly till frothy, but followed the recipe exactly otherwise. In 19-1/2 minutes the macaroons were done and amazing. I’ll definitely be making them again. Thank you!