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
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.
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