crispy, chewy, coconut, macaroons
Coconut Macaroons
Prep Time
10 mins
Cook Time
18 mins
  • 3 cups 720ml sweetened dried coconut, Shredded or flaked (Refer notes if using unsweetened coconut)
  • 2 large eggs at room temperature
  • 1/2 cup 100gms granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  1. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  2. In a bowl, beat the egg well with a wire whisk..
  3. Add sugar + salt + vanilla extract and whisk again. Add the shredded coconut and with a spoon on spatula combine and mix everything well until all the flakes are moistened.
  4. Place small amounts of mixture(about 1 tablespoon) onto the baking sheet about 1 inch apart. Slightly shape the mixture with your fingers if needed. Bake for 14-18 minutes or till the flakes are golden brown. (You can use a small ice cream scoop, spoon or actual tablespoon to scoop the mixture)
Recipe Notes

If you are using unsweetened coconut flakes increase the sugar to 1 cup (200gms).
If needed you can dip the macaroons in melted chocolate.
Its best if eaten the same day but this can be stored in an airtight container for a few days. It tends to become soft the next day but still tastes good.