First Place Coconut Macaroons

  • Desserts
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Coconut macaroons can last for up to 1 week if you store them in an airtight cookie storage container. To make them last longer, you can freeze them by placing them in a single layer on a sheet pan in the freezer. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper.

Ingredients

  • 1-1/3 cups sweetened shredded coconut
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 325°. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
  2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake until golden brown, 18-20 minutes. Cool on a wire rack.

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