The best recipes have backstories—at least, Sally’s always do. Here she gives the lineage behind this coconut macaroons recipe. “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, Cookies For Easter Note
We’re big proponents of cookies for breakfast. Big. We’re also big proponents of cookies for special occasions, such as Easter. Witness the charming young gentleman in the photo above showing off the coconut macaroons he and his mom, Annie, made this past weekend. (Annie is David’s administrative assistant and sooooooo much more. He couldn’t function without her.) Given that it was a holiday, they fancied up the coconut macaroons with some Jordan almonds. And there are plenty of other ways to gussy them up, whether for breakfast or a religious occasion or no reason at all, as you’ll see in the variations just beneath the recipe.
Sally's Coconut Macaroons
- Quick Glance
- 15 M
- 40 M
- Makes 30 cookies
- 2 large eggs, well beaten
- 1/2 cup granulated sugar
- Generous pinch of salt
- 1 teaspoon almond or vanilla extract
- 3 cups sweetened shredded coconut
- 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 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 of the cookie dough on the baking sheet. Bake for 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer the macaroons to a rack to cool.
- Easter Bunny Nests
- Once the macaroons are on the baking sheet, tuck a Jordan almond or a jelly bean or two atop 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, blending in 1/2 cup chocolate chips with the coconut.
- Rainbow Macaroons
- Add 2 to 3 drops 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—coarse-chopped almonds, pistachios, or hazelnuts—to the coconut mixture.
Recipe Testers Reviews
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.