coconut macaroons

coconut macaroons | Kate Uhry Photography
Coconut macaroons are a tradition for Passover. I just couldn’t resist making my own (don’t know why I never tried it before). I  just undid an entire week of workouts by making these (test run’s can be dangerous). They are the best I have ever had. I swear. You can’t eat just one! The best part, they are super easy to make.
coconut macaroons | Kate Uhry Photography
Makes 16 cookies| Hands-On Time: | Total Time:


  • 3 large egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 14-ounce package sweetened shredded coconut (about 5 cups)

Here’s what you do:

  1. Heat oven to 325° F. Line 2 baking sheets with parchment.
  2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
  3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.