BAKER'S® ONE BOWL Coconut Macaroons

BAKER'S® ONE BOWL Coconut Macaroons


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


50 m {{adjustedServings}} servings
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Original recipe yields 36 servings


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  • Ready In

  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.
Tips & Tricks


  • Tip
  • Cherry-Topped Macaroons
  • Prepare as directed, pressing 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.
  • Chocolate-Dipped Macaroons
  • Prepare Coconut Macaroons as directed. Cool. Melt 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-covered tray 30 min. or until chocolate is firm.
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  1. 72 Ratings


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 b...

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 ea...

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 ma...