Coconut Macaroons

Under no circumstances can you use reduced fat coconut for this recipe. Even subbing a portion of the coconut with the reduced fat kind will result in a dough that doesn't want to hold together or cookies that are too dry to be good.

If you want a more smooth cookie surface, use 2 cups. If you want a crunchy cookie surface with lots of crevasses, use 2 1/4 cups.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Cookie Drying time: 15 minutes
  • Yield: Makes 20-24 cookies


  • 1/3 cup (60g) egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs)
  • 3/4 cup sugar (5 1/2 oz, 150g)
  • 2 to 2 1/4 cups medium grate unsweetened coconut (5.5 to 6.17 oz, 150-175g)
  • 5 teaspoons smooth, unsweetened applesauce (regular or baby food)



1 Heat oven to 425°F. Line a baking sheet with parchment or silicone mat.

2 Pulse the coconut: Place the unsweetened coconut in a food processor. Pulse for 60 seconds.

3 Heat and mix ingredients: Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.

Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).

If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.

4 Pipe mounds onto baking sheet: Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other.

Alternatively, form mounds with a 1 tablespoon sized scoop.

Let the formed cookies dry out for about 15 minutes before baking.

coconut macaroons going into the oven

5 Bake: Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.

6 Cool: Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.

Store in a covered box for up to 5 days at room temperature.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Jacinta

    What is the calories count.

  • Evie

    Yes, I have made them many times ;) –It’s I who shared the recipe with you! I just wanted to give credit to the true author of the recipe, Chef Alain Blanchard . The macaroons were part of a class that I took from him in 1998 at one of the Lenôtre patisseries.


  • Miriam

    Does the applesauce make the macaroons taste fruity? Mine have just coconut, eggs, sugar, and vanilla, and they come out chewy on the inside, slightly crunchy on the outside.

  • Lisa Lyons

    Poor recipe. I’m not sure if the ingredients listed were wrong, or the oven temp was wrong. I followed it eggzactly, and got flat, watery, burned-egregious cookies. So now I wasted all my ingredients, and have nothing to take to my event tomorrow.

  • Lindsay

    What is your recommendation on sugar if using sweetened coconut, as that is all we can find in numerous stores unfortunately?

    • Elise Bauer

      Honestly? I would look for a different recipe. There are plenty of recipes online for coconut macaroons that use sweetened coconut.

  • KW

    I just made these today. Super easy and amazingly good! Thanks for the recipe.

  • Yue

    Applesauce is an interesting idea! I always used sweet condensed milk to make coconut macaroons, but I gotta try using applesauce next time!

  • Mallory

    I know, applesauce is such a miracle ingredient in baking! I’ve recently made nonfat ginger cookies and chewy oatmeal cookies, both of which use it. So much healthier yet taste and texture are not compromised.

  • Judith

    I’m allergic to coconut but love almonds. Is it possible to substitute almonds for coconut? E.g., toasted almonds processed in the food processor (which are never powdered but always finely chopped)? Or some mixture of almond meal (from TJ’s) and chopped almonds?

    I think what you are looking for are amaretti cookies. Very similar, but with almond flour. ~Elise

  • Kartik @ Bakeology 101

    I made these a couple of weeks ago and I love them. I ended up making them with a combination of toasted and untoasted coconut to give them an extra nutty flavor.

  • Flourish & Fancy

    I so love these! Excellent!!!