Coconut Macaroons - Bakery Style

Prep Time
Cook Time
Ready In

"Because macaroons has no flour or leaving, Jewish folk include these tasty treats as part of their Jewish holiday celebratorial meal. These homemade coconut macaroons are sweet, moist, gooey, and extra chewy, just like what you’d find at any local bakery. The secret is almond paste, which gives them an irresistible extra chewy/sticky caramel texture. Source: layersofhappiness"

Original recipe yields 7 servings


  • Serving Size: 1 (116.2 g)
  • Calories 451.2
  • Total Fat - 31.3 g
  • Saturated Fat - 20.5 g
  • Cholesterol - 0 mg
  • Sodium - 16.4 mg
  • Total Carbohydrate - 42.6 g
  • Dietary Fiber - 7.5 g
  • Sugars - 32.8 g
  • Protein - 5.2 g
  • Calcium - 66.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat over to 325°F and line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, beat the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined.

Step 3

Scoop macaroons using a medium cookie scoop onto a prepared baking sheet.

Step 4

Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.

Tips & Variations

No special items needed.


Mia in Germany

Wonderful macaroons! I've never seen sweetened shredded coconut in Germany, so I used plain shredded which was great because otherwise it would have been too sweet for us. The almond paste was home made, and since I only had half the amount of coconut, I halved the recipe. Will make it again for sure, they're totally addictive! Thanks for sharing!

review by:
(20 Mar 2021)