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BAKER'S® ONE BOWL Coconut Macaroons

BAKER'S® ONE BOWL Coconut Macaroons

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BAKER'S Chocolate

Made with coconut and egg whites, these classic drop cookies are flavored with almond extract.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings



  1. Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
  2. Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
  3. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
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I've made these for several years and the only thing I do differently is to line the baking sheets with parchment. This keeps cleanup to the bare minimum and these are wonderful. They should be made in small batches as they don't retain their crispness for long but they are delicious. I forgot to add that I often use liquid egg whites for this recipe with no discernable difference.


I love coconut so was not surprised at how much I liked these. I was shocked, however, when my husband, who doesn't really like coconut, kept sneaking into the kitchen to eat them. They're so easy to prepare, are not overly sweet, and have a good texture. The only thing I changed was that I reduced the sugar to 1/2 a cup, and followed someone's advice and did half almond, half vanilla extract. They are great, and you could even fancy them up with cherry's or chocolate.


I followed the recipe exactly and ended up with moist and delicious perfection! I dressed them up a bit by drizzing melted chocolate on some - it wasn't enough to change the flavor, but just made them look gorgeous. A favorite on the cookie tray this year!