Coconut Macaroons

Originating in either Italy or France, the macaroon gets its name from the Italian ammaccare, “to crush”—probably a reference to the almond paste that was once a main ingredient. Due to its lack of leavening, it was likely adapted by the Jews for use at Passover, and was later modified to include shredded coconut.


  • 4 egg whites
  • ⅔ C confectioners' sugar
  • 2 C shredded unsweetened coconut
  • 1 tsp vanilla sugar


Preheat oven to 350°F (160°C). Using an electric mixer, beat egg whites until stiff. Then combine with other ingredients. Place small macaroons on a baking tray lined with parchment paper using a tablespoon. Bake  for 10–15 minutes. 

  • Prep time: 20 minutes.
  • Cook time: 18 minutes.
  • Makes 20 cookies, 2 cookies per serving.

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