Golden Coconut Macaroons – a delicious recipe with coconut, eggs, salt, sugar, vanilla, cookie sheets. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
2
In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.
3
In a medium bowl, whisk the eggs with the salt until they are combined.
4
Whisk in the sugar in a stream, then the vanilla.
5
Fold in the coconut.
6
Drop rounded teaspoons of the macaroons onto the prepared pans.
7
Leave about 2 inches all around between each.
8
Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within.
9
Slide the papers from the pans to racks.
10
Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
646
kcal
Calories
55
g
Fat
34
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (7-ounce) package sweetened shredded coconut, 2 large eggs, Pinch salt, 2/3 cup sugar, and more.
Yes, Golden Coconut Macaroons falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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