Coconut Macaroons

If you’re like me and you’re trying to decide what to bring to your family’s Easter gathering, then this post is for you. This recipe is so simple, there are very few ingredients, and the cookies are light chewy. I could have eaten the entire batch in one sitting! My grandma usually enjoys making coconut macaroons for different family events so I thought I’d give it a try, and I will be making this recipe over and over again. It’s a new fan favorite! Coconut and almonds, the perfect combination!



  • 2 egg white room temperature
  • 1/4 tsp cream of tartar
  • 3/4 cup blanched almonds
  • 2 cups unsweetened coconut
  • 3/4 cup sugar

Directions:IMG_2245 (1).jpg

  1. Heat oven to 375º and toast coconut on parchment paper for 5-10 minutes until golden
  2. Beat egg whites and cream of tartar at high speed until stiff peaks form
  3. Slowly beat in sugar maintaining stiff peaksIMG_2249.jpg
  4. Let coconut cool and then gently fold into egg mixture so that it does not deflate
  5. Scoop a small spoonful of mixture into your hands and work it into a ball shape
  6. Place balls on parchment paper about one inch apartIMG_2251.jpg
  7. Top dough with coconut and almond and bake at 325º for 15 minutes




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