Sally’s Coconut Macaroons

The best recipes have backstories—at least, Sally’s always do. Here she gives the lineage behind these macaroons. “My mother had one mean sweet tooth. She would be the one begging to drive the 10 miles to the nearest Dairy Queen, where she would always order the biggest sundae. We kids simply couldn’t keep up. So it’s no surprise that she was a great baker. These cookies were something we would often do in my teen years at about nine p.m. as a snack before bed. They were even better for breakfast.”–Lynne Rossetto Kasper and Sally Swift

LC Cookies For Breakfast

Just to state the obvious in support of Sally’s backstory, we’re big proponents of cookies for breakfast. Big.

Sally's Coconut Macaroons Recipe

  • Quick Glance
  • 15 M
  • 40 M
  • Makes 30 cookies

Ingredients

  • 2 large eggs, well beaten
  • 1/2 cup sugar
  • Generous pinch of salt
  • 1 teaspoon almond or vanilla extract
  • 3 cups sweetened shredded coconut

Directions

  • 1. Preheat the oven to 350°F (175°C). Spread a sheet of parchment paper over a large cookie sheet, or butter the sheet.
  • 2. In a large mixing bowl, whisk together the eggs, sugar, salt, and almond or vanilla extract. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut.
  • 3. Drop generous teaspoonfuls onto the baking sheet, and bake them for 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool.

Variations

  • Easter Bunny Nests
  • Once the macaroons are on the cookie sheet, tuck a jelly bean or two into the top of each one before baking.
  • Chocolate Macaroons
  • Prepare the recipe as above, adding 3 to 4 tablespoons unsweetened cocoa powder to the egg mixture; or, alternatively, blend in 1/2 cup chocolate chips with the coconut.
  • Rainbow Macaroons
  • Nothing is better for a little-kid party than tinted macaroons. Imagine Day-Glo pink, Kelly green, and taxicab yellow. Add 2 to 3 drops of the food coloring of choice to the coconut. Toss to evenly color the strands before adding it to the rest of the ingredients.
  • Coconut Nut Macaroons
  • Prepare the recipe as above, adding 1/2 to 2/3 cup nuts — from coarse-chopped almonds, to pistachios, to hazelnuts — to the coconut mixture.
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Testers Choice

Testers Choice
Testers Choice
Susan Bingaman

Jul 23, 2008

I love these coconut macaroons. Love. They’re sweet and chewy and coconut-y and much too easy to whip up at a moment’s notice. I couldn’t bring myself to have them for breakfast, however. The coconut macaroons remind me a bit of the coconut layer of Samoas/Caramel deLites. I might try drizzling the next batch with some caramel and chocolate just to get a fix (we don’t know any Girl Scouts right now). The macaroons turned out better when I let the well-moistened clumps of coconut, as Lynne and Sally describe them, sit for 30 minutes before baking.

Comments
Comments
  1. Trish says:

    I am a big fan of coconut desserts and have been searching for a good and straightforward macaroon recipe. A lot of macaroon recipes I’ve come across always have condensed milk as an ingredient and I would want to try something without it so i can enjoy the sweetness of the coconut on its own. This is definitely a macaroon for the purist and wouldn’t want the flavor adulterated in anyway.

    I will try to let the mixture sit for 30 minutes before baking the next time I bake them. Is it advisible to bake it a lower temperature??? I noticed that the bottom and edges browned immediately, way before the prescribed 20 mins baking time.

    • David Leite says:

      Trish, is your oven temperature correct? That could be the problem with the burning. I have two oven thermometers to make sure it’s on target and to know where the hot spots are.

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