Coconut Macaroons:

2 large eggs, room temperature

1/2 cup (100 grams) granulated white sugar

1/8 teaspoon salt

1 teaspoon pure vanilla extract

3 cups (720 ml) sweetened dried coconut (shredded or flaked)

Chocolate Coating:

4 ounces (115 grams) semi-sweet or bittersweet chocolate, coarsely chopped

1/2 teaspoon shortenening or butter


Coconut Macaroons: Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.

In a large bowl whisk the eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally, stir in the dried coconut, making sure that all the coconut is thoroughly moistened.

Place small mounds (about 1 tablespoon) (I use a small ice cream scoop) of the batter on the parchment-lined baking sheet, spacing several inches apart. If desired, place a small chunk of chocolate in the center of each cookie. Bake for about 14 to 18 minutes or until golden brown. Remove from oven and place on a wire rack to cool. Then dip or spread the bottoms of each macaroon with the melted chocolate. Place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about 15-30 minutes, or until the chocolate hardens. Can be covered and stored for several days at room temperature or in the refrigerator.

Chocolate Coating: Place the chopped chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a saucepan of simmering water). Let cool to room temperature before using.

Makes about 24 Macaroons.


Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a crispy exterior to a moist, soft and chewy interior is amazing. Enjoy them plain, dip the bottoms in melted chocolate, or just place a small chocolate chunk into the center of each cookie. This is such a quick and easy cookie to make that is sure to delight.

This great recipe is adapted from Lynne Rossetto Kasper and Sally Swift's excellent book called The Splendid Table's How to Eat Supper. It is quite a bit different from the other Coconut Macaroon recipe I have on the site. First, instead of using just egg whites, this macaroon uses the whole egg. And no flour is added, they are made simply by mixing together eggs, sugar, vanilla extract, and dried coconut. You can use either sweetened or unsweetened dried coconut, shredded or flaked. Sweetened dried coconut is coconut that has been dried and then mixed with powdered sugar. If you like your Coconut Macaroons quite sweet and chewy, then use this type of coconut. But if you prefer, you can use unsweetened dried coconut as this type of coconut is just coconut that has been dried and has no sugar added. But I find that the amount of sugar you need has to be increased from 1/2 cup (100 grams) to about 1 cup (200 grams). The other two things that make this recipe so different is that the eggs do not have to be warmed and there is no chilling of the batter. Once the cookies are formed into small mounds, that look like haystacks, they are baked until nicely browned. Now, if you are like me, and think there is nothing better than coconut and chocolate, you won't be able to resist placing a small chocolate chunk (semi sweet or bittersweet) into the center of each macaroon before baking. Or maybe you would prefer dipping the bottoms of the baked and cooled cookies in melted chocolate. The day these cookies are made the outside of the cookies will be quite crisp while the inside is soft and chewy. However, after storing, the outside of the cookies will soften as will their flavor. Personally, I like them both ways.