Coconut Macaroon
Classic Cookies

Almond paste gives these macaroons an extra dimension of flavor and a wonderfully moist, chewy consistency.


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1 7-ounce tube almond paste*
3 egg whites
1/2 cup sugar
1/4 cup flour
1/8 teaspoon salt
2 teaspoons almond extract
1 teaspoon vanilla extract
2 7-ounce packages coconut, sweetened flaky
*Find almond paste in the baking section of your local supermarket.

Preheat oven to 325°

Line a baking sheet with parchment paper and set aside.

  1. Place the almond paste, egg whites, and sugar in the bowl of your electric mixer using the medium speed, and mix until you have a smooth, thick, goo consistency.
  2. Add the flour, salt, almond and vanilla flavorings, and mix well.
  3. Remove the bowl from the mixer stand and fold in the coconut.
  4. Place heaping tablespoons of batter one inch apart on the prepared baking sheet. Use a 1 3/4-inch ice cream scoop for uniform cookies.
  5. Bake for 22–24 minutes, or until they become a pale golden brown.
  6. Remove from the oven, let rest for 10 minutes, and transfer the macaroons to a cooling rack.


Preparation Time: 
Approximately 35–40 minutes.
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