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    Home » Coconut Macaroons

    March 5, 2017 Baking

    Coconut Macaroons

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    Stuck with leftover egg whites from some fabulous custard, pudding, or hollandaise?  Sounds like it's time to make some coconut macaroons.

    Jump to Recipe

    Coconut Macaroons

    This recipe is stoopid easy, y'all.  Which is great -- because I pretty much only make it when I have some spare egg whites leftover from some other much more intense cooking adventure involving egg yolks.  See, I don't like to be wasteful, but I also don't want to bother with something more delicate like meringues or an angel food cake to use up my egg whites.

    I just want it to be easy.

    Coconut Macaroons

    I stole this whisk and baking sheet from my mother's kitchen well over a decade ago.

    And this recipe IS easy. Oh, but it's a little sticky.  Don't come complaining to me because your hands got all messy with coconut, sugar, and egg whites.

    You'll be okay with messy hands.  After all, this is cooking.  Put on your adult hat and handle it.  First person to complain in the comments about messy hands gets personally shamed by me. You're all welcome.

    Coconut Macaroons

    After you whip up this little batch of coconut macaroons, you should sit at the table and enjoy them with a little champagne.  You've earned it.

    Coconut Macaroons

    Coconut Macaroons

    A recipe for classic coconut macaroons.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 12 macaroons
    Author: Basil and Bubbly

    Ingredients

    • 2 cups sweetened shredded coconut
    • 2 large egg whites
    • ¼ cup sugar
    • ½ teaspoon almond extract
    • Pinch of salt

    Instructions

    • Preheat the oven to 350 F.
    • Whisk everything but coconut until mixture is frothy.
    • Stir in coconut.
    • Shape into balls about 1” in diameter ( a ice cream scoop is a great tool for this — just make sure you really press the mixture into the scoop before doling the scoops out onto the cookie sheet )
    • Bake for 18 minutes on baking sheet lined with parchment paper ( or a Silpat )

    Notes

    If any of the "liquid" bakes out of the macaroons ( usually happens to two or three of mine ), use a spatula to trim them before you take them off of the pan.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
    Coconut Macaroons
    « Whipped Lima Beans
    The Macintosh »

    Reader Interactions

    Comments

    1. Deb Bigley says

      April 05, 2017 at 1:28 pm

      Can't wait to try his,

      Reply
    2. Lisa says

      March 19, 2017 at 4:23 pm

      5 stars
      Well. I made these for people, but I'm eating them all myself because they are crazy delicious. Good thing they are so easy I can just make more!

      Reply
    3. Maria @ kitchenathoskins says

      March 06, 2017 at 11:09 am

      Got to agree, macaroons are stupid easy. These look perfect!!!

      Reply

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    Heyyyyyyy!

    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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