Coconut Macaroons

These flourless Italian cookies, which were originally made with almond paste, have evolved significantly over time. When coconut replaced the almond paste, they became world-famous, especially for European Jews at Passover. Today, our family enjoys them both during the Jewish holidays and as a sweet and nutritious treat to have around the house.

STEP ONE – Preparations

  1. Preheat the oven to 325°F with 2 oven racks in the middle.
  2. Lightly spray 2 large baking sheets with canola spray.
  3. Get out a food processor and a stand mixer.
  4. Set up 2 cooling racks.

STEP TWO – Make the Batter


5 cups sweetened shredded coconut
4 egg whites
½ cup white sugar
2 teaspoons vanilla extract


  1. In the food processor, pulse the coconut until fine.
  2. In the stand mixer with the whisk attachment, beat the egg whites, sugar, and vanilla on high speed for 3 minutes.
  3. Add the coconut and stir until incorporated.

STEP THREE – Bake the Cookies

  1. Drop 18 large tablespoons of batter on the baking sheets.
  2. Bake for 10 minutes.
  3. Switch the sheets and bake for another 8 minutes until lightly browned around the edges.
  4. Transfer the macaroons to the cooling racks and cool for 10 minutes.

Recommended Serving Size: 2 macaroons

Exchanges: 2 starch, 3 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

16 thoughts on “Coconut Macaroons

  1. This is original. I’ve never seen coconut macaroons before and I thought I’d had every kind of macaroon there was to have. Congrats. You managed to put two of my favourite ingredients into one recipe. Waiting for mine in the post.

    Liked by 1 person

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