PlumTally
Coconut Macaroons
1h 5m$4.45

Coconut Macaroons

These gluten-free coconut macaroons bake into small mounds with golden edges and tender, chewy centers. Vanilla and a little salt balance their sweet coconut flavor.

  • baked dessert
  • chewy
  • coconut
  • freezer-friendly
  • Gluten-Free
  • gluten-free cookies
  • macaroons
  • make-ahead
  • oven-baked
  • Vegetarian
20 min prep25 min cook12 servingseasy
Cuisine
American

Shopping options

Sweetened shredded coconut · 3 Cup

Baker’s Sweetened Angel Flake Coconut, Bag

64%

In recipe$3.21
To buy$4.99
Details
Bakers · 14 oz$4.99 per packageBuy 1Package use: 64%Product matchEstimated

Egg whites · 2 Each

Kroger® Grade A Large White Eggs

17%

In recipe$0.30
To buy$1.79
Details
Kroger · 12 ct$1.79 per packageBuy 1Package use: 17%Product matchEstimated

Vanilla extract · 1 Teaspoon

Adams Extract® Pure Vanilla Extract

Sale

11%

In recipe$0.77
To buy$6.96
Details
Adams Extract · 1.5 fl oz$7.49
Sale
$6.96 per packageBuy 1Package use: 11%Product matchEstimated

Granulated sugar · 0.33 Cup

Imperial Pure Granulated Cane Sugar

7%

In recipe$0.17
To buy$2.29
Details
Imperial Sugar · 2 lb$2.29 per packageBuy 1Package use: 7%Product matchEstimated

Fine salt · 0.25 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.00
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Cost Summary

Availability unavailable
$4.45

· only what you use

$0.37

per serving · 12 servings

You pay at checkout$18.02
25% used in this recipe$13.57 unused

Cook this recipe

  • sweetened shredded coconut-3 cups
  • egg whites-2 each
  • granulated sugar-1/3 cup
  • vanilla extract-1 teaspoon
  • fine salt-1/4 teaspoon
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a plain roll of off-white parchment paper on a neutral light background.Parchment paper
Centered stainless steel rectangular cooling rack with raised feet on a neutral light background.Cooling rack
Centered stainless-steel cookie scoop photographed against a light neutral background.Cookie scoop
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
1
Prepare the oven and baking sheet
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered studio photograph of a plain roll of off-white parchment paper on a neutral light background.Parchment paper

Heat the oven to 325°F with a rack in the middle position. Line the baking sheet with parchment paper. Wash your hands and start with clean utensils and work surfaces.

Use clean equipment and work surfaces to prevent wheat cross-contact.

2
Whisk the egg-white mixture
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons

Whisk the egg whites, sugar, vanilla extract, and salt in the mixing bowl until well combined and lightly foamy, about 1 minute. Do not whip them into stiff peaks.

Do not taste the raw egg-white mixture; wash hands, utensils, and work surfaces after raw-egg contact.

2 Each egg whites
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3
Fold in the coconut and rest
Mixing Bowl
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Measuring Cups

Fold in the coconut with the spatula until every shred is evenly moistened. Let the mixture rest for 10 minutes so the coconut absorbs the liquid. Stir again, scraping the bottom of the bowl.

3 cups coconut
4
Shape 24 small mounds
Baking Sheet
Centered stainless-steel cookie scoop photographed against a light neutral background.Cookie scoop

Divide the entire mixture into 24 equal portions, using a rounded tablespoon of mixture for each. Pack each portion firmly into the scoop, then release it onto the prepared baking sheet. Leave about 1 inch between the mounds. Use the back of the spoon to tuck any loose shreds against the mounds so they do not scorch.

5
Bake until golden and chewy
Baking Sheet
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer

Bake for 20–25 minutes, rotating the baking sheet halfway through, until the edges and bottoms are golden and the tops have scattered golden tips. The centers should be set but still soft, not wet. Check a center macaroon with a clean thin-probe thermometer; it should reach at least 160°F. Avoid baking until deeply browned all over, which makes the centers dry.

Use a clean thermometer probe and confirm the center reaches at least 160°F; clean the probe before and after checking.

6
Cool before serving
Baking Sheet
Centered stainless steel rectangular cooling rack with raised feet on a neutral light background.Cooling rack

Let the macaroons cool on the baking sheet for 10 minutes to firm up. Carefully transfer them to the wire rack and cool for about 10 minutes more before serving.

7

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