Coconut Macaroons

Coconut Macaroons

  • 4 large egg whites
  • 1 1/4 cups (250g) sugar
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 2 1/2 cups (200g) unsweetened shredded coconut (see note)
  • 1/4 cup (35g) flour
  • 1/2 teaspoon vanilla extract or vanilla bean paste


  1. In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
  2. Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don’t want to cook them; just warmed slightly so they are looser.
  3. Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It’ll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature.
  4. When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350°F (180ºC).
  5. Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them “rocks,” so they can be a uneven – for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. I sometimes cook five minutes more to get them extra crisp. Cool completely. If you like, you can drizzle melted chocolate atop.

Author’s Note: I don’t bother with most of the instructions tbh. Usually I’ll just put everything in a KitchenAid and mix. Also, I usually put in 230g sugar instead. If you beat the sugar and egg whites first, they’ll be extra fluffy.

Adapted from David Lebovitz