Coconut Macaroons

I’ve been making this recipe for years, and at this point I can’t even remember where I got it, but it’s delicious.  What I love best about it is the two main ingredients are egg whites and coconut flakes, so go ahead and enjoy this little treat!  These macaroons are a perfect addition to your Easter Brunch table.  Pile them in a pyramid on a lovely cake plate!

Sometimes I dip them in chocolate…just to be fancy, and also…we love chocolate!  Or, if you love lemon, add the zest of one lemon to the batter. And be sure to add the full 3 cups of coconut. When I first started making these, I skimped on the coconut because even though I love coconut flavor, the texture of the flakes is something I’ve grown to love.  The flakes add substance and make a nice rounded cookie, also gives them that amazing coconut flavor they deserve. Without sufficient coconut flakes, you’ll end up with a disc like, rubbery cookie instead of a nice round, amazing, moist cookie and the outer flakes become crispy and golden; just perfect!

Makes 22-24 macaroons


  • Egg whites from 4 large eggs, room temperature
  • 1 cup of granulated sugar
  • 1/4 tsp Kosher salt
  • 1 tsp vanilla extract
  • 1/2 cup cake flour, sifted
  • 3 cups (or a little more) sweetened coconut flakes
  • 6 oz. (1 1/2 bars) Ghirardelli Semi-Sweet baking chocolate bar


  1. In a double boiler or in a metal bowl placed over a 2 quart sauce pan (do not allow the base of the bowl to touch the water), warm the egg whites, sugar and salt whisking until it is nice a creamy and warm to the touch but not hot.
  2. Remove from the heat and using a wooden spoon stir in the vanilla, flour and coconut flakes.
  3. Cover with plastic wrap and refrigerate for about 2 hours, or until firm.
  4. Preheat the oven to 350º.  Line 2 baking sheets with parchment paper.  Place small mounds (1 heaping tablespoon) of the batter on the lined sheets, spaced several inches apart.
  5. Bake for 15-20 minutes or until the edges and top starts to turn golden.  Remove from the oven, allow them to sit for 5 minutes and then place them on a cooling rack.
  6. If you will be enjoying these without the dipping them in chocolate, they are delicious when still a little warm!  If you would like to dip them in chocolate you can melt the Ghirardelli Semi-Sweet baking chocolate in the double boiler.  Have a sheet pan prepared with wax paper.  Once the chocolate is melted and the macaroons are completely cooled, dip one half into the chocolate leaving one half without chocolate and place them on the wax paper.  Refrigerate for about 20 minutes so the chocolate hardens and then enjoy! When I’m in a bit of a rush, I use Dolci Frutta Hard Chocolate shell and I just follow the instructions on the label.





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