My Sweet Marie

Coconut Macaroons

Posted on: December 18, 2012

These simple cookies are elegant and fun, and they take less than 20 minutes to prepare and bake, from start to finish. They are dairy and gluten-free too! Feel free to substitute the vanilla or almond extract with other flavorings of your choice; I’ve had wonderful results with orange and lemon extracts, and during the holidays, peppermint macaroons are a festive idea.

Makes about 3 dozen cookies


  • 5 cups unsweetened finely shredded coconut
  • 1 1/2 cup granulated sugar
  • pinch of salt
  • 4 large egg whites,  beaten
  • 1 tsp pure vanilla extract or almond extract


1. Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.

2. In a large mixing bowl, mix together the coconut, sugar and salt. Add the beaten egg whites(beaten till peaks form) and vanilla extract, mixing until well combined.

3. Using your hands, form the mixture into small 1 1/2- 2 T. mounds, transferring each to the prepared baking sheets as you work.

4. Bake until just the peaks of the cookies are light golden brown, about 12-15 minutes, turning the pan halfway through to ensure even baking. Allow the cookies to cool completely on a wire cooling rack. Serve at room temperature.


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