BAKER'S® ONE BOWL Coconut Macaroons Recipe -
BAKER'S(R) ONE BOWL Coconut Macaroons Recipe
  • READY IN 50 mins

BAKER'S® ONE BOWL Coconut Macaroons

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"Made with coconut and egg whites, these classic drop cookies are flavored with almond extract."

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Original recipe makes 3 dozen cookies Change Servings

    50 mins


  1. Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
  2. Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
  3. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
Kitchen-Friendly View


  • Tip
  • Cherry-Topped Macaroons
  • Prepare as directed, pressing 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.
  • Chocolate-Dipped Macaroons
  • Prepare Coconut Macaroons as directed. Cool. Melt 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-covered tray 30 min. or until chocolate is firm.

Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2007

I've made these for several years and the only thing I do differently is to line the baking sheets with parchment. This keeps cleanup to the bare minimum and these are wonderful. They should be made in small batches as they don't retain their crispness for long but they are delicious. I forgot to add that I often use liquid egg whites for this recipe with no discernable difference.

Most Helpful Critical Review
Jan 26, 2010

This did not work for me very well. I lowered the sugar amount like other reviewer's suggested and it was really wet. I ended up adding some more coconut and flower to stiffen it up some and it just did not turn out like I hoped. I think I was looking for a lighter, airier macaroon. I will keep trying and I at least learned from this attempt.


72 Ratings

Jun 30, 2008

I love coconut so was not surprised at how much I liked these. I was shocked, however, when my husband, who doesn't really like coconut, kept sneaking into the kitchen to eat them. They're so easy to prepare, are not overly sweet, and have a good texture. The only thing I changed was that I reduced the sugar to 1/2 a cup, and followed someone's advice and did half almond, half vanilla extract. They are great, and you could even fancy them up with cherry's or chocolate.

Dec 20, 2007

I followed the recipe exactly and ended up with moist and delicious perfection! I dressed them up a bit by drizzing melted chocolate on some - it wasn't enough to change the flavor, but just made them look gorgeous. A favorite on the cookie tray this year!

Jun 14, 2008

Not only super easy, but super delicious and I don't care for coconut. Made these for my father-in-law for Father's Day as they are his favorite cookie. Used 1/2 almond extract and half vanilla extract for a great flavor.

May 31, 2008

I made these cookies a first time and it was a success, but I had replaced the almond extract by vanilla extract, and added sliced almonds. This time around I tried with almond extract and found they weren't quite good, also, they turned out big and flat! The difference I think, was that I used large eggs. This recipe is better with 4 small eggs!

Dec 24, 2007

These were delicious, and a hit for Christmas! I used the chocolate dipped variation, and lightly dipped just the bottoms into chocolate. They were very tasty.

May 17, 2008

These could not be easier to make or more delicious to eat. They keep extremely well in a plastic bag. Sometimes, when I'm feeling fancy, I dunk the bottoms in melted chocolate and cool on waxed paper. They are elegant enough to serve at a dinner party.


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