1. Home >
  2. Recipes >
  3. Coconut Macaroons

Coconut Macaroons

  • Servings: 30
  • Course: Dessert

Macaroons were popular in Paris more than a century ago. Still enjoyed today, the homemade coconut-packed cookie goes together fast for special treat or food gift. The whole process goes smoother when you use parchment paper. Place macaroons directly on the parchment paper – there is no need to add extra spray or to grease the sheet of paper – and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because cookies bake right on the paper, clean-up is a breeze. Dip or drizzle the candylike cookie with melted chocolate and blends two great flavors.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 2 2/3 flaked coconut (7 ounces)
  • 2/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
  • 4 ounces semisweet chocolate (optional)
  • 1/2 teaspoon shortening (optional)
  • Parchment paper


Step 1

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper; set aside. In a medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites and vanilla extract.

Step 2

Drop by rounded teaspoons 2 inches apart onto the parchment paper-lined cookie sheet. Bake for 20 to 25 minutes or until edges are golden brown. Transfer cookies to a wire rack and let cool.

Step 3

If desired, in a small saucepan melt chocolate and shortening over low heat. Dip bottoms of cookies in melted chocolate mixture.

Step 4

Makes about 30 cookies.

Back to top


Back to top