Martha Stewart Coconut Macaroons

Martha Stewart Coconut Macaroons are easy, no-mixer cookies you shape by hand with shredded coconut, sugar, egg whites, and vanilla. They bake golden in under 20 minutes and belong on any Passover table, holiday cookie tray, or weekend baking lineup.

Dip the cooled macaroons in melted chocolate for a richer bite at any dessert table. The key move is pinching each mound into a pyramid before baking, because the shape crisps the outside and keeps the center chewy.

Martha Stewart Coconut Macaroons

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

17

minutes

Calories

170

kcal

Crisp, toasted pyramids with a soft coconut center that pulls apart in your hands, made from just five ingredients mixed together without a bowl or a beater in sight.

Ingredients

• 3/4 cup sugar
  

• 2 1/2 cups shredded unsweetened coconut
  

• 3 to 4 large egg whites
  

• 1 teaspoon pure vanilla extract
  

• Pinch of salt
  

Directions

• Line the pan: Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• Mix by hand: In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn’t hold together.
• Shape the mounds: Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
• Bake and cool: Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO medium cookie scoop, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sweetened coconut instead of unsweetened for macaroons?

Yes, but you need to cut the sugar from 3/4 cup down to 1 tablespoon since the sweetened coconut already has plenty of sugar in it. The texture stays about the same, though the cookies will taste noticeably sweeter overall. Keep a close eye on them in the oven because the added sugar can make them brown faster, around 14 to 15 minutes.

How long do coconut macaroons last and how should I store them?

Keep them in an airtight container at room temperature for up to 3 days. If you dipped them in chocolate, store them in a single layer so the coating does not stick to other cookies. You can also freeze undipped macaroons for up to 2 months in a freezer bag with parchment between layers.

Why are my coconut macaroons falling apart?

The mixture probably needs more moisture, so add the extra egg white a tablespoon at a time until the dough holds together when squeezed. Unsweetened coconut absorbs less liquid than sweetened, so 4 egg whites instead of 3 is common with this recipe. Press each mound firmly into a pyramid shape and bake the full 16 to 17 minutes so they firm up.

Can I add chocolate to these coconut macaroons?

Fold in 1/2 cup coarsely chopped semisweet chocolate with the other ingredients for chocolate-chunk macaroons that bake in 15 to 20 minutes. For a full chocolate version, melt 4 ounces of semisweet chocolate, let it cool, then stir it into the batter along with 1/4 cup sifted cocoa powder and an extra 2 tablespoons of coconut. You can also just dip the bottoms of cooled plain macaroons into melted chocolate and chill until set, about 15 minutes.

What equipment do I need to make coconut macaroons?

A large bowl, a baking sheet lined with parchment paper, and a small ice cream scoop (about 1.5 tablespoons, or a #40 size) are all you need. Two regular tablespoons work just as well for portioning if you do not have a scoop. No mixer, no food processor, and no special pans required.