coconut macaroons

coconut macaroons

prep time: 10 minutes
cook time: 20 minutes
makes 20 servings, 1 cookie each


  • 3 large egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon kosher salt
  • 5 cups shredded coconut

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat oven to 325°F and line 2 baking sheets with parchment paper. In a medium bowl, whisk together egg whites, sugar, almond extract and salt until foamy and stiff peaks form.
  2. Fold in the coconut, stirring until evenly combined.
  3. Drop the batter in mounds, two tablespoons each, on the prepared baking sheet, making sure to leave about 1 inch between each mound.
  4. Bake for 15–20 minutes, or until tops are golden brown; transfer to a wire cooling rack to cool before serving.

*Make sure all ingredients are listed as Kosher for Passover

Per serving: 180 calories, 15g fat, 13g saturated fat, 40mg sodium, 10g carbohydrate, 3g fiber, 6g sugars, 2g protein