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Italian Coconut Macaroons

  • Author: Myles
  • Total Time: 30 minutes
  • Yield: about 24 macaroons 1x


Slightly crusty exterior and chewy in the middle…Delightfully sweet and moist, plus an irresistible coconut flavor…These are what you can expect from Italian Coconut Macaroons. With just a few ingredients, you can have the best macaroons in minutes!



3 cups shredded coconut (sweetened)

4 large egg whites

1/2 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla or almond extract


  1. Arrange a rack in the bottom third of the oven and preheat to 350 degrees Fahrenheit.
  2. To achieve that deep coconut flavor, toast the shredded coconut. Spread the coconut on a rimmed baking sheet and toast until just barely showing color. This should take about 5 minutes. Let cool slightly before using.
  3. In a large bowl, whisk the egg whites, vanilla, sugar, and salt. The whites and sugar should be well-combined and the mixture is frothy.
  4. Add the coconut and stir well.
  5. Line a baking sheet with parchment paper. Shape the coconut mixture into small balls (about 1 1/2 inches in diameter). Arrange them on the baking sheet, with at least an inch of space in between.
  6. Bake the macaroons for about 20 minutes or until golden brown.
  7. Let cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely.


To prevent sticking when shaping the coconut mixture into small balls, you need to get your hands wet.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes