coconut macaroon

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 58.6
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.2 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.6 g

View full nutritional breakdown of coconut macaroon calories by ingredient
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This recipe makes 36 very light macaroons.
wheat free and dairy free.
This recipe makes 36 very light macaroons.
wheat free and dairy free.

Number of Servings: 36


    3 large egg whites
    1/2 cup sugar
    1/2 teaspoon pure vanilla extract (*Optional-in the event like me you're allergic)
    1/4 teaspoon kosher salt
    14-ounce sweetened shredded coconut (about 5 cups)


1.Heat oven to 325 F. Line 2 baking sheets with parchment paper.

2.Vigorously whisk or beat with an electric mixer the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved.
Fold in the coconut, stirring until evenly combined.

3.Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets.

4. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes;
let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Serving Size: Makes at least 36 cookies

Number of Servings: 36

Recipe submitted by SparkPeople user DANDELIONWINE_O.


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