{recipe} Pillowy Coconut Macaroons

This recipe is:

  • super easy
  • gluten-free
  • dairy-free
  • eaten up in mere moments
  • good for passover, as they are not leavened (I’m not Jewish, but I know how that stuff works)

Lately, you can’t escape food lovers and cooks waxing poetic about the latest baking craze: macarons. I get it. They are oh so lovely to look at. They are small and colorful. They are so de rigeur. But I actually don’t think they taste that great. I think they taste meh. Even the really really really good ones. I’m just not into them. There, I said it. My name is Karen and I don’t think macarons taste that great.

So let me dispel your confusion: this recipe is not for macarons with one o, it is for macaroons with two os. I have always (rightly or wrongly? who knows) thought of the one-o macarons as being a French thing, and the two-o macaroon as being an American thing. Anyone know if that’s true? And two-os are not adorable little sandwiches of prettily colored, perfectly round discs, they are blobs of coconutty goodness.

Maybe it was the one-o vs. two-o inferiority complex, maybe it’s because they looked like albino McDonald’s fry guys, or maybe it’s just because I am frickin’ fancy- but I put gold leaf on them. It was Tuesday. No one expects gold leaf on a Tuesday.

Pillowy Coconut Macaroons

makes 16… unless you make them freakishly small or freakishly large, in which case it will make a different amount


  • 3 egg whites (as with one-o macarons, using old egg whites is acceptable/encouraged)
  • large pinch of salt
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 cups sweetened coconut (I use the “angel flake” kind, but maybe it’s just good marketing)


  • Preheat oven to 350. Prepare a baking sheet with a silpat, parchment, or cooking spray.
  • Put egg whites and salt in a mixer with a whisk attachment and beat until the whites form very soft peaks.
  • Add sugar and continue beating until the whites form stiff peaks.
  • Gently fold the vanilla and coconut (the vanilla part will be awkward and streaky at first, but it will all work out in the end.)
  • Use your hands to gently grab a wad of dough and form it into a circular mound shape.
  • Bake for 15-20 minutes, until macaroons are lightly browned but still soft inside. Remove to a wire rack for cooling. Unlike most cookies, these don’t taste that great when they’re hot- they are better at room temperature.

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3 Responses

  1. Dana says:

    Gold leaf on a Tuesday sounds like a pleasant surprise during the work week.
    Hurray for someone else liking the two o’s version better than the one!

  2. I’m totally with you. Love macaroons, a passover favorite. (Cannot believe you didn’t mention that! Oh, now I scrolled back up and see that you did.) Dipped in chocolate also good and coconut/chocolate is a fab combo. Don’t care for macarons and think the name is unfairly confusing.

  1. December 13, 2010

    […] usually have Creme Brulee for dessert on Christmas Day. A batch of coconut macaroons is an excellent way to use up some of those extra egg whites–particularly if you have edible […]