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Coconut Macaroons

The macaroon gets its name from the Italian ammaccare, “to crush”—probably a reference to the almond paste that was once a main ingredient. Due to its lack of leavening, it was likely adapted by the Jews for use at Passover, and was later modified to include shredded coconut.

Coconut Macaroons


  • 4 egg whites
  • ⅔ C (86 g) confectioners’ sugar
  • 2 C (160 g) shredded unsweetened coconut
  • 1 tsp (2 g) vanilla sugar


  • 1 C (118 g) sweetened whipped cream
  • ¼ C (25 g) chocolate shavings


Preheat oven to 350°F (160°C). Beat egg whites until stiff, then combine with other ingredients. Drop small amounts on a parchment paper-lined baking sheet. Bake 10-15 minutes.

  • Prep time: 20 minutes.
  • Cook time: 18 minutes.
  • Makes 20 cookies.