The Classic Italian Coconut Macaroon

Coconut Macaroons

These classic cookies are found on every cookie tray that ever graced an Italian dessert table. Especially at celebrations such as every holiday, baby showers, birthdays, weddings, anniversaries, and the like. And as with all Italian recipes there is always one secret attached to that special recipe.

Preheat oven at 350 degrees

3 large egg whites
1 tsp vanilla extract
3/4 cup confectioners' sugar
1 1/4 cups sweetened flaked coconut
1/2 cup unbleached all purpose flour


In an electric mixer, with the whisk attachment, beat the egg whites and vanilla until stiff peaks are formed. The secret is using a very clean and dry bowl to whip the egg whites and to whip them until the peaks are really stiff.

On low speed gradually add confectioners' sugar, mixing well

Using a very clean & dry rubber spatula, fold in the coconut and the flour until well blended.

Using a teaspoon drop on a parchment lined cookie sheet, spacing the cookies at least 2 inches apart.

Bake for 10 to 12 minutes, or until lightly browned.

Cool the cookies on the parchment paper.

When fully cooled, using a metal spatula, remove the cookies and store in an air tight container.

Yield: approx: 30 cookies.