Photo by Andrew Cebulka

Not to be confused with the traditional Parisian macaron, this easy coconut confection is a must-have edible present in your next holiday gift basket.


30 bite-sized cookies

  • 3 cups unsweetened shredded dried coconut
  • ¾ cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon coconut extract
  • ⅛ teaspoon salt
  1. Mix all ingredients in electric mixer with paddle attachment. Refrigerate in mixing bowl (covered) at least 1−2 hours.
  2. Preheat oven to 350 degrees.
  3. Scoop small balls of dough onto nonstick cookie sheet; space 1−2 inches apart.
  4. Bake for 8−10 minutes, until light brown on outside.

Note: The macaroon dough can be done a couple days in advance of baking, kept in the fridge.

  • from Chef Wimberley Miree of Ollie Irene in Birmingham, Alabama

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