This truly easy coconut macaroon recipe strips the classic cookie down to the basics: Just sweetened shredded coconut, an egg white, a small amount of sugar, a pinch of kosher salt, and a few flavorings. Vanilla extract is essential—it gives the confection rounded, warm flavor, but you could consider the almond extract optional. While ⅛ teaspoon seems like such in infinitesimal amount, the impact the second extract has on the coconut flavor is phenomenal, making each bite taste more coconutty than it would without it.
You’ll whisk the egg white with the sugar to break it up, but no need to go full meringue. As soon as the wet ingredients are fully combined, stir in the coconut, then divide the batter into four mounds and bake until the macaroons are deliciously golden brown.
If you’re so inclined, you could dip the bottoms of the cooled cookies in melted chocolate (or drizzle a little over the top). Bitter dark chocolate would add a sophisticated element to counter the sweet cookies, but a little milk chocolate would play up the fun, making these chewy coconut macaroons taste all the more like a favorite candy bar.
This recipe make four three-bite cookies and can easily be doubled or tripled for more. Store cooled macaroons in an airtight container at room temperature for up to three days or freeze for up to three months.
Editor's note: This recipe was originally printed in the May 2005 issue of ‘Gourmet’ and first appeared on Epicurious April 2005. The flour and butter originally used to line the pan have been removed from this recipe to make these macaroons pareve and kosher for Passover. Head this way for more of our best coconut desserts →
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