Coconut Macaroons
Author: Betsy Cohen
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 4 cups shredded sweetened coconut
  • 2 tablespoons cream of coconut (i.e. Coco Lopez)
  • 3 egg whites
  • ½ cup sugar
  1. Preheat the oven to 350°. Place parchment paper on two baking sheets and set aside.
  2. Combine the coconut and cream of coconut together in a medium size bowl. Set aside.
  3. In a large mixing bowl beat the egg whites until soft peaks form. Gradually add the sugar and continue to beat on medium high speed until stiff peaks form and the meringue is shiny.
  4. Fold the meringue into the coconut mixture until thoroughly blended. Scoop the cookies, 1 tablespoon at a time, onto the parchment paper.
  5. Bake at 350° for 12 - 15 minutes until the bottoms are a toasty brown color. Cool completely on the parchment paper.
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