Coconut Macaroons

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Coconut Macaroons
Prep Time
10 min
Cook Time
20 min
24 macaroons
Recipe by: Macaroni Kid

Dip them in chocolate for a fancier looking treat perfect for Easter or Passover!


  • 4 cups sweetened, shredded coconut
  • 4 large Eggland's Best Egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla 
  • 1/4 teaspoon salt
  • 1 cup chocolate chips, optional


Serving Size
1 macaroon
7 g
  Saturated Fat
5 g
0 mg
67 mg
16 g
Dietary Fiber
1 g
2 g

Preheat oven to 325 F degrees. Line two baking sheets with parchment paper.

Using a handheld or stand mixer, beat the egg whites, sugar, salt, and vanilla together on medium-high speed until foamy and completely combined.

Fold in the coconut into the egg mixture, making sure the coconut is evenly moistened.

Scoop 2-3 tablespoons of the batter into mounds on prepared baking sheet, about 2 inches apart.

Bake the macaroons for 15-20 minutes (depending on size) or until golden brown, rotate the pans to ensure even baking.

Let the macaroons cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Once cookies are cool – melt chocolate chips in a microwave safe bowl; check and stir frequently (use 30 second increments).

Drizzle with melted chocolate or dip cookies in the melted chocolate and allow to harden before serving.

Filed Under: Dessert, Easter, Passover

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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