Coconut macaroons

Makes about 2 dozen


  • 2 egg whites (approximately ⅓ cup)
  • ½ cup white sugar
  • 1 teaspoon pure almond extract
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 2 cups dried unsweetened shredded coconut


  1. Preheat oven to 350 degrees. Set rack in the middle of the oven. Mist baking sheet with non-stick spray.
  2. Whisk egg whites, sugar, almond extract, vanilla and salt in a mixing bowl until smooth and foamy, and sugar is dissolved.
  3. Add coconut and mix thoroughly with a large fork or a sturdy rubber spatula. The mixture should be thick and sticky.
  4. Form tablespoon-sized mounds of mixture and place about an inch apart on the oiled baking sheet.
  5. Bake in the middle of the oven for 20 minutes, or until macaroons are golden on the top and bottom. Transfer from baking sheet to cooling rack with a thin-edged metal spatula. Store in a covered container. Cookies can be stored for a few months in the freezer if well sealed.

NOTES: For a crispier cookie, add another ¼ cup of sugar. Macaroons made with a higher egg white-to-coconut ratio will spread slightly as they cook. They will also be chewier and stay moist longer.

Courtesy of "Good Food, Great Medicine: A Mediterranean Diet and Lifestyle Guide" by Miles Hassell, M.D., and Mea Hassell.