Soft Coconut Macaroons

"These are soft yummie cookies. Not like traditional macaroons, they are different in a delightful way."
photo by Izy Hossack photo by Izy Hossack
photo by Lisa G. photo by Lisa G.
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by CJs Kitchen photo by CJs Kitchen
Ready In:
36 cookies




  • Preheat oven to 325°F.
  • Combine flour, sugar, salt and coconut in mixing bowl.
  • Stir in egg whites and almond extract.
  • Stir in almonds, mix well.
  • Drop teaspoon fulls onto a greased cookie sheet.
  • Bake 20 minutes or until golden brown.

Questions & Replies

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  1. Gagoo
    Should the coconut be tightly packed or loosely packed into the measuring cup?


  1. karen bender
    Just the texture I was looking for! These are soft and chewy, just like my old recipe (which I can't find). To me, these are traditional macaroons. Other recipes call for beaten egg whites which yield more of a meringue texture. I omitted the almonds and used vanilla instead of almond extract, just personal preference. All family members agreed they were great and they very easy to make. Thank you!
  2. nurseytype
    These were probably the best macaroons I've ever eaten. I used all vanilla and omitted almond, and we decided they are better if they get slightly browned on the top. I made them 5 hours ago and we're about to mix up my second batch for Easter! Thank you!
  3. AuntWex
    I made the Cook's Illustrated Key Lime Pie and needed a recipe for the leftover egg whites (4). Found this and whipped it up in ten minutes. Didn't even have to change the oven temp! Pie came out and these went in. Now I have a lovely dessert for the grown-ups and yummies for the kiddies. Made exactly as written but drizzled a little semi-sweet chocolate over the top as they cooled. Delicious.
  4. LuuvBunny
    These are very good and so simple to make.I omitted the salt and the almonds.But I did add about 1/2 tsp coconut extract.I put the batter into small muffin liners and made them into mini muffins of goodness :)
  5. Lisa G.
    I tweaked my Macaroon presentation by using mini muffin pans. They are much more moist inside using this method. Bake only for 16 minutes for the creamy center!!
    • Review photo by Lisa G.


  1. Lisa G.
    I left out the Almonds and used only 6 tablespoons of flour then I used my favorite cookie Scooper to fill each muffin cup. Will be drizzling the tops with melted Godiva chocolate! Just a splash on each one. These are now favorite way to bake Macaroons. I won't go back to using the cookie sheet. Much more moisture inside and prettier presentation for bringing to any event! This is a winner!! Yummy! Beware! You will lose all will power once these drop into your mouth!! Scrumptious!!
  2. bandkinav
    My husband really enjoyed these. They are soft and chewy. I used vanilla instead of almond extract. Otherwise followed recipe then drizzled with melted chocolate. Yummy and looked great. I got 24 cookies from this recipe so mine were a bit bigger. Such an easy recipe, definitely will make these again.
  3. HeathJ
    These are perfectly perfect!!!!! I've made a lot of coconut macaroons in my day - searching for just the right texture... just the right recipe. Well, happily, my search is over! These are what I've been looking for. My fellow coconut loving family have all demanded I keep bringing THIS recipe - no other will do now!!! They are soft and a bit chewy - perfect flavor - pure delight!!! I don't really care for almond extract though - so I used the recipe exactly, except that I used vanilla instead. The almonds in this are wonderful though!!! I dipped just the bottoms in melted Ghiradelli (sp?) semi sweet chocolate. Perfection!!!!
  4. supersabrina594
    awsome recipe, cant stop eating them. will make again and again. I used vanilla extrct instead of almond and put in some vanilla sugar too, and I also used 1/4 cup of almond meal instead of choppped almonds. yummo!!
  5. L. Davenport
    Great recipe for using up egg whites (now I have two recipes!!) Nice flavour and texture. I used vanilla instead of almond flavouring. I will definately make these again when I have left over egg whites.



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