Coconut Macaroons

This is a family recipe that we've used for years. They're so moist and delicious you won't be able to stop eating them! They'll be good for a few days, but right out of the oven they're absolutely marvelous! If you like chocolate, try drizzling melted chocolate chips on top of them.

Coconut Macaroons


9 large egg whites (about 330 g)
300 g granulated sugar
567 g sweetened coconut flakes (Baker's)
1 tsp almond extract
1/2 tsp vanilla extract
2 pinch of salt (optional)

In a heavy saucepan combine egg whites, sugar and coconut flakes (and salt, if using) and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator at least 30 minutes.

Preheat the oven to 325°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
Bake 27-30 minutes or until golden.

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