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5 from 1 vote

Coconut Macaroons

A recipe for classic coconut macaroons.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Servings: 12 macaroons
Author: Basil and Bubbly


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


  • 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 )


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.