3-Way Macaroons

Be prepared:
these macaroons are nothing like the hardened store-bought kind.
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Put me on a desert island and the one thing I would take with me is a box of macaroons. I persuaded Chef James Brockman to help me develop three different kinds because I just couldn't decide which I loved best. Enjoy the basic variety, or add chocolate chips (yum!), or go all the way and dip them in chocolate (superb!). They are moist and chewy and not overly sweet.
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  • Total Time : 25 minutes
  • Prep Time : 10 minutes
  • Servings : 16


  • 4 egg whites
  • Pinch of salt
  • 1/2 cup confectioners' sugar
  • One 16 oz. package sweetened coconut
  • 1/2 cup of semisweet chocolate chips, if desired, for variation #2
  • OR 1 cup of semisweet chocolate chips, for variation #3


Variation #1: Coconut Macaroons

step 1Preheat oven to 350 degrees F.
step 2Place the egg whites and the salt in a bowl and beat with an electric mixer until frothy. Add the sugar a little bit at a time and beat until soft peaks form.
step 3Fold in the coconut with a rubber spatula until evenly mixed.
step 4With a 2 oz. ice cream scooper, scoop out mixture onto cookie sheets that have been lightly sprayed with nonstick cooking spray.
step 5Bake for 20 minutes until lightly browned. Remove from pan while hot to cool on wire rack.

Variation #2: Chocolate Chip Coconut Macaroons

step 1Prepare the recipe as above.
step 2After the coconut is folded into the egg whites, stir in 1/2 cup of semisweet chocolate chips, and continue the recipe as written.

Variation #3: Chocolate-Dipped Coconut Macaroons

step 1Prepare the coconut macaroon recipe and let the macaroons cool.
step 2Lightly spray cookie sheets with nonstick cooking spray.
step 3Melt 1 cup of semisweet chocolate chips in the top pot of a double boiler over barely simmering water.
step 4When the chocolate is completely melted, dip half of a macaroon into the chocolate and place on the cookie sheet until set.
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recent comments
3/9/2013 , 
Marti  L.
I add 1/2 teas. vanilla to the beaten egg whites (at room temp.) The chocolate chips can be melted in the microwave, just 30 seconds and stir, then another 30 seconds. Let it set and all tiny bits will melt. I pour the chocolate on a flat saucer and just swipe the bottoms of the macaroons and set on smooth aluminum foil to set. They are marvelous!!
10/26/2012 , 
Claire  C.
Coconut macaroons are my favorite cookies! Thanks for sharing this great recipe and variations. All of them came out great!
4/14/2012 , 
Betty  C.
I have sent this recipe to my husbands address so it will be available next week when our 11yr.old Greatgrand daughter will be here in Fl.with her father.She loves to cook and will probably,by now,teach her old Gramie a few new tips too.Lucy and I both Thank You!Betty
12/22/2011 , 
sudhanshu  p.
Hi this is great
12/1/2011 , 
Tamara  H.
I made these last year for the holidays and everyone loved them. They are far better than any store bought and are very easy to make. I am actually planning to make a few batches this weekend.
Showing 1 - 5 of 36 comments:
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Nutrition Facts

Serving Size: 1 macaroon (#1)
Calories 160
Calories From Fat 90
Total Fat 10g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 0mg
Sodium 90mg
Total Carbohydrates 17g
Dietary Fiber 1g
Sugars 16g
Protein 2g
Nutritional information provided by
Compu-Food Analysis, Inc.