RECIPE: Coconut Macaroon

This simple recipe makes an outstandingly light and flavorful cookie.

  • 1.5 c. shredded coconut, unsweetened*
  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 1/2 c sugar
  • 1/4 tsp. Triple XXX Vanilla Powder or 1 tsp. Triple XXX Vanilla Extract


Preheat oven to 300 F / 149 C.

In a large bowl whisk egg whites and cream of tarter to stiff peaks.

Slowly add sugar and vanilla and whisk.

Gently fold in coconut, careful not to deflate the egg whites.

Drop by tablespoons onto baking sheet covered with parchment paper or lightly buttered.

Bake for 12 – 15 minutes, or until set and lightly golden. Turn off oven and open slightly the door for 5 minutes. remove from oven

* If using sweetened coconut cut sugar to 2 Tablespoons

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