baked macaroons

How To Make Really Good Baked Macaroons

Baked Macaroons

Most baked macaroons recipescall for sweetened coconut flakes. Read about sweetened coconut flakes and why you do not want to use them.

This excellent recipe comes from Bob’s Red Mill – which also just happens to be a great place to get unsweetened unsulphured shredded coconut perfect for making macaroons. So perfect, in fact, that they even call it fine macaroon coconut! They also just happen to be in Oregon which makes me very happy, because it is easy for me to go visit Bob and his Red Mill whenever I want.

  • Servings: Makes 20 macaroons
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 2 cups Fine Macaroon Coconut (Bob’s Red Mill)
  • ⅔ cup sugar (use coconut sugar for healthiest results)
  • ½ tsp. vanilla
  • ⅛ tsp. sea salt
  • 2 egg whites


Preheat oven to 350°F. Grease two baking sheets, set aside. (You can grease them with coconut oil or use parchment paper.) In a bowl combine salt and egg whites and whip on high speed until soft peaks begin to form.

Add vanilla and very gradually add sugar, beating constantly until stiff peaks form. Now, fold in the coconut. Do this by gently lifting the meringue peaks up and over the coconut as you add it gradually to the bowl.

Do not stir, but lift and fold, to keep the egg whites stiff and in form. Drop meringue by tablespoonfuls two inches apart onto your prepared baking sheets.

Bake in oven about 20 minutes or until lightly browned. Cool one minute, then carefully remove from baking sheets.

You know what? We have a lot of inspirational and healthy recipes on this website for you.

Macaroons can be stored for up to 2 weeks in an airtight container. Macaroons taste best after a day of cooling. You can store them in the fridge in an airtight container and then take them out and bring them to room temperature before eating. They are also excellent dipped in chocolate, or flavored as in the raw macaroon recipes.

For those who want a more exotic and more toasted flavor, you can toast the shredded coconut first in the oven at 350°F for 5 to 10 minutes before starting and allow the coconut to cool down, then begin whisking your egg whites and putting the recipe together.

Originally posted 2020-07-09 08:58:30.

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