One day, while reorganizing the cedar chest in my guest room, I stumbled upon an old floral recipe tin that used to sit on my mother’s kitchen counter. The corners were worn, and the labels inside were faint from decades of flour-dusted fingers. Tucked between a vintage molasses cookie recipe and a faded postcard from Florida was a handwritten card labeled “First-Place Coconut Macaroons – 1968 Church Social.”
Just seeing that made me smile. I could picture my mom in her apron, proudly carrying a tray of those golden treats into the parish hall, winning over hearts before the judging even started.
That little recipe card brought back the aroma of toasted coconut wafting through our house, a scent that somehow always signaled warmth, safety, and celebration. I remember sneaking one before dinner, still warm from the oven, the crispy edges giving way to a chewy, cloud-like center. No one scolded me—it was understood that these were cookies you couldn’t wait for.
As a retired teacher now with time to bake at my leisure, I felt an itch to bring this old gem back to life. I tested the recipe exactly as written—and it still holds up today. Simple, reliable, and deeply nostalgic, these macaroons are humble in ingredients but rich in personality. Every batch feels like a small tribute to the women in my family who knew that love could be folded into something as simple as egg whites and coconut.
Now, I pass it along to you—not just as a recipe, but as a small piece of tradition I hope you’ll make your own.
Short Description
These award-winning coconut macaroons are crisp on the outside, tender inside, and naturally gluten-free. With just a handful of ingredients, they’re easy to make and perfect for dessert trays, potlucks, or teatime treats.
Key Ingredients
- 1⅓ cups sweetened shredded coconut
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 2 large egg whites
- ½ teaspoon vanilla extract
Tools Needed
- Mixing bowls
- Measuring cups and spoons
- Spoon or small cookie scoop
- Baking sheet
- Parchment paper or nonstick spray
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Lightly grease a baking sheet or line it with parchment paper for easier cleanup and no sticking.
Step 2: Mix Dry Ingredients
In a mixing bowl, stir together the shredded coconut, sugar, flour, and salt until well combined and evenly distributed.
Step 3: Add Wet Ingredients
Pour in the egg whites and vanilla extract. Mix everything thoroughly until the mixture turns sticky and holds together when pressed.
Step 4: Shape the Macaroons
Using a teaspoon or small cookie scoop, drop rounded portions onto the prepared baking sheet, spacing them about 1 inch apart. Gently shape them into mounds with your fingers or the back of a spoon for a tidy finish.
Step 5: Bake
Bake for 18–20 minutes, or until the tops are golden brown and the edges are lightly toasted. The cookies should feel firm outside but soft when gently pressed in the center.
Why You’ll Love This Recipe
– Crisp exterior with a tender, chewy middle
– Naturally gluten-free (omit flour for GF option)
– Just 6 simple pantry ingredients
– No mixer or fancy tools required
– Quick prep time—ready in under 30 minutes
– Freezer-friendly and easy to store
Mistakes to Avoid & Solutions
1. Overmixing the Batter
Issue: Can make the texture tough.
Solution: Mix just until everything is evenly coated and sticky.
2. Using Cold Egg Whites
Issue: They don’t bind the mixture well.
Solution: Let them come to room temperature before mixing.
3. Underbaking
Issue: Macaroons may collapse or stay gooey.
Solution: Look for golden brown tops and slightly crisp edges as your cue.
4. Skipping Parchment Paper
Issue: They may stick or brown unevenly.
Solution: Always use parchment or a silicone baking mat.
5. Storing While Warm
Issue: Causes steam buildup and sogginess.
Solution: Let them cool completely before storing.
Serving and Pairing Suggestions
Serve these macaroons with:
– A hot cup of tea (I love Earl Grey or chamomile)
– A side of fresh berries for a light dessert
– As part of a holiday cookie platter
– Dipped halfway in dark chocolate for a richer treat
– Alongside sorbet or fruit salad in summer
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 5 days.
Freezing: Freeze in a single layer, then transfer to a freezer bag. Good for up to 2 months.
Reheating: Thaw at room temperature. Warm in a 300°F oven for 3–5 minutes to restore crispness.
FAQs
1. Can I use unsweetened coconut instead?
Yes, but increase the sugar slightly (about 1–2 extra teaspoons) to balance the sweetness.
2. Why are my macaroons spreading too much?
Your batter might be too wet. Try adding a teaspoon of extra flour or chilling the mixture for 10 minutes before baking.
3. Can I make these ahead of time?
Absolutely. You can make them a day in advance and store them in an airtight container until serving.
4. Are these gluten-free?
Mostly, yes! To be safe for gluten-sensitive guests, swap the flour with a gluten-free 1:1 blend or omit it entirely (though they’ll be a bit more delicate).
5. Can I dip these in chocolate?
Yes! Let them cool completely, then dip the bottoms or halfway up the sides in melted chocolate. Place on wax paper until set.
Tips & Tricks
Lightly wet your hands when shaping to prevent sticking.
Use a cookie scoop for even sizes and uniform baking.
Toast the coconut lightly before mixing for a deeper flavor.
Add a pinch of lemon or orange zest for a citrus twist.
Store a slice of bread in the container to help keep them soft inside.
Recipe Variations
Chocolate-Dipped Macaroons
After cooling, dip each macaroon halfway in melted dark chocolate. Set on wax paper until firm. Adds richness and visual appeal.
Lemon Coconut Macaroons
Add ½ teaspoon lemon zest to the batter. Swap vanilla for lemon extract. Bright, zesty flavor pairs beautifully with coconut.
Almond Joy Macaroons
Mix in ¼ cup mini chocolate chips and top each mound with a whole almond before baking. Drizzle with melted chocolate after cooling.
Spiced Holiday Macaroons
Add ¼ teaspoon cinnamon and a pinch of nutmeg to the dry mix. A warm, festive twist perfect for winter cookie trays.
Tropical Macaroons
Stir in 2 tablespoons finely diced dried pineapple or mango. Use coconut extract in place of vanilla for an island vibe.
Final Thoughts
These coconut macaroons have followed me through seasons of life, from the chaos of raising teenagers to the calm of retired afternoons spent in my sunny kitchen. Every batch reminds me that the simplest ingredients often bring the deepest comfort. I’ve seen friends sneak seconds before the tray even cools, and I’ve watched grandchildren try (and fail) to wait patiently. That’s the magic of homemade treats—they bring people together without needing a special occasion.
They’re little edible hugs, passed from one hand to another, wrapped in a crispy, chewy bite. If you try them, I hope they find a special place in your kitchen too. And who knows? Maybe one day your version will win first place at the county fair like mine did.
First-Place Coconut Macaroons
Print ThisIngredients
- 1⅓ cups sweetened shredded coconut
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 2 large egg whites
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Set your oven to 325°F (165°C). Line a baking sheet with parchment paper or lightly grease it so the cookies don’t stick.
Step 2: Mix the Dry Ingredients
In a bowl, mix the shredded coconut, sugar, flour, and salt until everything looks evenly combined.
Step 3: Add the Wet Ingredients
Add the egg whites and vanilla. Stir well until the mixture is sticky and holds together when pressed.
Step 4: Shape the Macaroons
Scoop small mounds using a teaspoon or cookie scoop onto your baking sheet, about an inch apart. Use your fingers or a spoon to shape them if needed.
Step 5: Bake
Bake for 18–20 minutes until the tops are golden and the edges look toasted. They should feel crisp outside and soft inside.
