Coconut Macaroon Recipe

I could happily churn out hundreds of baked goods in a factory assembly-line style. A kind of zen mindfulness overtakes me and I like to think I am a kitchen ninja; my movements are precise, graceful and no moment is wasted.

There’s just something about making a huge yield of one thing that really appeals to me. It’s just too bad that it doesn’t appeal to anyone around me. I’m forever trying to pawn off my baked goods, only to be refused. I’ve learned to scale only as a method of survival. My inner kitchen ninja just couldn’t take the looks of horror as I handed over dozens and dozens of cookies, cakes, etc.

Scaling means the recipes sometimes have wacky measurements, but the science of baking means that scaling always works!

I love the utter coconutiness of these super simple coconut macaroons. I got the recipe from a previous co-worker of mine; her mom used to bake them up by the dozens and my co-worker would stash them in the freezer for whenever she had a craving. The macaroons are basically haystacks of shredded coconut bound together by egg whites and a tiny bit of flour. The outsides bake up crisp and the insides stay moist and coconuty. They happen to be my in-laws favourite cookie, so the other day, I whipped up a quarter batch for them.

Coconut Macaroon Recipe

1/2 + 1/3 cup shredded unsweetened coconut
1/6 cup sugar (2 tablespoons + 2 teaspoons)
1 1/5 tablespoons flour
1 egg white
tiny splash of almond extract

Preheat oven to 325. Combine coconut, sugar, and flour. Stir in the egg white and almond extract. Use a cookie scoop to portion the cookies on a parchment paper lined cookie sheet. Bake for 18-20 minutes or until edges are golden brown. Let cool and enjoy!

15 Comments add yours

  1. They look great. I love coconut macaroons. Could I sub in coconut flakes instead of shredded coconut?

    I haven’t tried with coconut flakes, I’m not too sure if they would hold together as well as shredded.

    steph on July 24th, 2010 at 11:46 pm
  2. looks amazing!

  3. Oooh, these look amazing. I love macaroons but have never made them myself. Your recipe is nice and simple so I’ll have to try it soon.

  4. ‘There’s just something about making a huge yield of one thing that really appeals to me. It’s just too bad that it doesn’t appeal to anyone around me.’ It appeals to me also…. I would like the full size recipe!

    I just quartered the original recipe. Here are the amounts:
    2 2/3 cup coconut
    2/3 cup sugar
    1/3 cup flour
    4 egg whites
    1/2 tsp almond extract
    Just follow the directions in the post and you’ll have loads of macaroons!

    thank you i was wondering why it was such a sm recipe and i doubled it this is much easer thanks and i was looking for a yield 2

    Tiffany on December 10th, 2012 at 11:48 am
    steph on July 29th, 2010 at 10:34 am
  5. If you need someone to pawn off your baked goods to, I am more than happy to give you my address! ;)

    I used to work in a bakery that made coconut macaroons like these, and I was constantly eating them and (more often) the raw dough. I haven’t had one in years…I might have to make some now! Great looking recipe!

  6. How many macaroons does this recipe make?

  7. Using this recipe I find you can make around 9-10 small macaroons. Its nice when you want a quick-bake snack :)

  8. I love Macaroons but I have a gluten allergy. What type of flour could I substitute and still keep the recipe yummy?

  9. Sharon-
    I first tried with rice flour and it turned out great! Probably a little chewier than if I’d have used AP but I liked it! The next time I used almond flour and omitted the extract and it was also quite good. Both times I used the same amount as recommended in the recipe. Hope that helps!!!

  10. how many does the recipe make

  11. Seriously yummy! Love the scaling concept…I hear you there!

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