Dec 032009

I developed this recipe as a way to use up egg whites left over from making mayonnaise a few weeks ago. This recipe can be made up in just a few minutes, is relatively low in sugar, gluten free and is just a great special treat for my little (and big) guy!

I found that if I used all sweetened coconut, it made the macaroons a bit too sweet for my taste, so I use both sweetened and unsweetened. The unsweetened variety that I use is about the shape and size of rice, while the sweetened variety is longer flakes. The combination of the two textures really helps provide a good solid base for the cookie, while the flakes brown so nicely to make that classic macaroon look.

Next time I’m planning on adding a bit of grated orange zest and orange juice for Creamsicle macaroons . . . YUM!

Coconut Macaroons
makes about 30 cookies

  • 3 egg whites
  • 2 cups shredded, sweetened coconut
  • 2 cups shredded, unsweetened coconut
  • 1/2 cup sugar
  • 1/8 teaspoon sea salt
  • 1 Tablespoon cornstarch (I prefer organic because it is not made from GMO corn)
  • 1 Tablespoon vanilla

Preheat oven to 350 degrees Fahrenheit.

In a bowl, combine egg whites, sugar, salt and vanilla. Whisk in cornstarch. Add coconut and stir to combine.

Allow to set for a few minutes and to allow the coconut to begin to soak up the wet mixture. After a few minutes stir and, if a lot of liquid remains on the bottom, add a bit more coconut, either variety is fine.

Spoon rounded teaspoons of the cookie mixture on to a parchment lined baking pan. You may have to use your fingers to make sure that the spoonful stay tall on the pan. If they are too loose or too wet, they will not make pretty, rounded macaroons, they’ll flatten out. If they are too wet making the mixture spread, they will be stickier and harder to remove from the parchment once baked (add more coconut!) . Just a bit of advice!

Bake for 15-20 minutes until golden brown.

Cool on the baking sheet for 5 minutes before removing to a cooling rack. Enjoy plain or dipped in a bit of melted dark chocolate.


This post is written in conjunction with Real Food Wednesday, Pennywise Platter, the Ultimate Recipe Swap and Foodie Friday.

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 December 3, 2009  Posted by  Baking Tagged with:

  One Response to “Coconut Macaroons”

  1. Comments from the original post on my former blog:

    Blogger DarcyLee said…

    This cookie is among my third oldest daughter’s favorite things to make, and she makes them so well! Unfortunately, they are so good, it’s hard to eat just 1, or 2, or 3, well, you know. Have a great weekend.

    3:27 PM

    Blogger Millie said…

    I love macaroons but always forget about them. Great use for egg whites.

    4:16 PM

    Lynn said…

    These are similar to some that I made recently. I loved them and the fact that they are gluten free.

    8:16 PM

    Wardeh @ GNOWFGLINS said…

    Great idea to use your egg whites for these cookies! I love macaroons.

    8:58 PM

    The Fischer Family said…

    Oh I LOVE coconut macaroons! We made some at the beginning of the school year while we were reading “Chica Chica Boom Boom” (since they run up a coconut tree we studied coconut trees!) I’m gonna have to make some again soon! They are so easy, and disappeared fast! Happy Advent!

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