Coconut Macaroon Cookies

"Chewy Inside Light Crispy Outside"

coconut macaroon cookies

These coconut macaroon cookies are part of my drop cookie recipes collection. Although they aren't one of those traditional Italian Cookie Recipes - I put them on here, just because I love macaroons.

These guys are chewy on the inside and crisp on the outside. They remind me a bit of meringue cookie recipe.

You deal with egg whites. Which isn't a big deal. But the whites are what makes them crispy-airy. And the coconut is what has the moisture. So it's a cool combo. If these weren't the type of coconut macaroon cookies you were looking for because you want that heavy wet macaroon - see my chocolate macaroons they have that texture.

There are some substitutions and FAQs below and a photo gallery that links to all the Italian cookie recipes I have on my site. Thanks for stopping by. And while you are here, why not like my Facebook page?

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Coconut Macaroon Cookies

YIELD: 3 Dozen


* 3 large egg whites

* 1/2 teaspoon cream of tartar

* 1/8 teaspoon of salt

* 1/3 cup of sugar

* 1/4 teaspoon almond extract

* 1 2/3 cups sweetened shredded coconut


* Preheat oven to 325 degrees.

* Line cookie sheets with aluminum foil spray or grease cookie sheets.

* Beat egg whites, cream of tartar, and salt in large bowl until foamy.

* Beat in sugar one tablespoon at a time, until very stiff peaks form.

* Gently fold in almond extract and coconut.

* Drop rounded teaspoonfuls of batter 2 inches apart onto cookie sheets.

* Bake 15- - just till edges are golden.

* Cool for 1 minute - then transfer to cookie rack.

Coconut Macaroon cookies recipe - All The Best Cookies by Joie Warner

What else can I use instead of coconut?

Well since this is a COCONUT macaroon cookie - nothing for this recipe. But I think I know what you are asking...you want a macaroon type cookie - but don't want coconut flavor. If so check out my Chocolate Macaroons.

Why almond extract?

Okay maybe I'm being a food snob - but a "macaroon" is an almond based cookie. Since coconut is the predominant flavor - the almond extract is added because that is what makes it a "macaroon" But you could use vanilla if that's maybe what you were wondering. I've never done it. So let me know on my Facebook page if you try it.

Can I add nuts?

Yup - chop them real fine. And whatever amount you add - subtract that from the amount of coconut. That way you won't sacrifice the texture. This recipe is really well balanced and hard to goof. So stick with the ratios above.

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November 2017

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