Coconut Macaroons

Coconut lovers rejoice! This is a traditional coconut macaroon recipe, crispy on the outside and chewy in the middle.

For another yummy coconut treat try my chocolate macaroon bars.

Coconut Macaroons

Course: Dessert


  • 3 egg whites
  • ¾ cup sugar
  • Pinch salt
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla or almond extract
  • 4 cups unsweetened shredded coconut
  • optional 1/2 cup maraschino cherries for decoration
  • ½ cup white or dark chocolate chips


  • Beat egg whites until light and fluffy, beat in sugar, salt, cornstarch and vanilla.
  • Stir in coconut. Wet hands and make small balls or scoop out by a teaspoon and place 1 inch apart on a parchment lined cookie sheet. Push in a half piece of maraschino cherry into the center.
  • Bake at 350°F for 12 – 15 minutes, just until light brown. For convection ovens drop temperature to 325°F.
  • Melt chocolate chips in a microwave in 10 second intervals, stirring in between each interval. Drizzle melted chocolate over each cooled macaroon.
  • Note: for a lighter and dryer cookie, bake at a lower temp then turn off oven and leave cookies in for another 5 minutes.

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