Total Time
Prep 0 mins
Cook 12 mins

I love coconut and these macaroons are very soft and sweet and chewy. This is my second recipe for this cookie and I just can't get enough! The trick to getting that soft chewy perfect macaroon is to really whip the egg whites. The first time I made these they flattened out abit so I adjusted the coconut and added another 1/2 cup just to give it abit more chewiness and baked it abit longer to crisp the outside while the middle was nice a chewy. But please adjust to your tastes.


  1. Preheat oven to 350.
  2. In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.
  3. Gradually add confectioners' sugar and mix well.
  4. Using a rubber spatula, gently fold in coconut and flour until blended.
  5. Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.
  6. Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.
  7. You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.