Recipe Wednesday: coconut macaroons

Coconut MacaroonsWho knew, I would have strength today to whip up a scratch recipe for recipe Wednesday. It was a low low key day  for me, in fact I slept for the majority of it until about 4 PM. I am trying to keep it low and slow so as to not agitate this flare I’m in any longer since I may be headed out of it finally.

Anyway, I’ve been dying to add macaroons to the bakery menu and since I have never made them from scratch, it made perfect sense.  These are so simple and easy to make and they come out light, flaky, and toasty. The best thing about them is that they are naturally gluten free. Unfortunately, you won’t be able to have just one. This recipe makes just a dozen exactly perfect for a gift, snack, or late night treat you can never go wrong with macaroons.

Easy Does it Coconut Macaroons


3 eggs whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

3/4 cup sugar

2 1/4  cup shredded organic coconut, lightly toasted


1. Preheat oven to 325 ‘F Line cookie sheet with parchment or non-stick cooking spray. Beat egg whites, cream of tartar, and salt in large bowl with electric mixture until soft peaks form.

2. Beat in the sugar 1 tablespoon at time, until the whites are smooth and shiny. Fold in coconut and vanilla

3. Drop by rounded tablespoons on prepared cookie sheet about 4 inches apart.  Bake 18-22 minutes until light and golden. Cool 1 minute on cookie sheet, transfer cookies to a wire rack.


  1. They look so light and airy! The recipe looks a lot easier than I expected, especially with so few ingredients. Maybe even I could handle that!

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