Toasted Coconut Macaroons

Name: Toasted Coconut Macaroons
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 18-24
Ingredients: 1 ½ cups flake coconut; ⅓ cup granulated sugar; 4 Tbsp bleached flour; 1/8 tsp salt; 2 egg whites; ½ tsp almond extract

Light, chewy, and just the right amount of sweet, these coconut macaroons are the perfect treat for coconut lovers. With a crisp golden exterior and soft center, they're a simple, satisfying cookie made with just a handful of pantry staples.

Back to blog

Toasted Coconut Macaroons

Rated 5.0 stars by 1 users

Author:

Jessica Cain Montano

Servings

18-24 small macaroons

Prep Time

10 minutes

Cook Time

10 minutes

These coconut macaroons come together quickly with flake coconut, sugar, and egg whites—no mixer required. The touch of almond extract adds a subtle depth, complementing the coconut beautifully. Perfect for holidays, gatherings, or a cozy afternoon snack, they bake in just 10 minutes and deliver that irresistible chewy texture macaroons are known for.

Ingredients

1 ½ cups flake coconut
⅓ cup granulated sugar
4 Tbsp bleached flour
1/8 tsp salt
2 egg whites
½ tsp almond extract

View Cart (0) Checkout

Directions

Preheat oven to 325°F.
In a medium bowl, combine coconut, granulated sugar, flour, and salt.
Stir in the unbeaten egg whites and almond extract until fully incorporated.
Using your hands or a small scoop, form mixture into small balls and place on an ungreased cookie sheet.
Bake for 8 to 10 minutes or until lightly golden.
Let cool slightly on the pan before transferring to a wire rack to cool completely.

Recipe Note

For an extra treat, dip the bottoms in melted dark chocolate once cooled.
Store in an airtight container for up to 5 days.
Be sure not to overbake to maintain a soft and chewy center.

Toasted Coconut Macaroons