Cocoanut Macaroons

These coconut macaroons are old-school in the best way. Just four ingredients, no flour, and a technique that goes back to grandma’s recipe box.

The secret to this version is cooking the sugar and egg white mixture over steam before adding the coconut. That eight minutes over boiling water partially cooks the egg whites and dissolves the sugar, which gives the finished macaroons their signature crispy shell with a soft, chewy center.

Beat those egg whites stiff before you start. The air trapped in the whites is what gives these cookies their light, pillowy texture instead of turning into dense coconut lumps.

Chef Tips

• Watch the edges during baking. “Slow oven” means low heat. Pull them when the tips of the coconut shreds turn golden, not brown.
• Use unsweetened shredded coconut if you prefer a less sweet cookie, since the sugar in the recipe provides plenty of sweetness on its own.
• Let them cool completely on the pan before removing. They’re fragile when warm and firm up as they set.
• Line your pans with parchment instead of just buttering. Macaroons are notorious for sticking.

Variations

• Dip the bottoms in melted dark chocolate for a classic bakery-style finish.
• Add a pinch of almond extract alongside the vanilla for a more complex, nutty flavor.
• Fold in dried cranberries or chopped pistachios for color and texture contrast.