Vanilla-Flecked Coconut Macaroons

Photo by recipe author

These cookies are incredible easy to make – no need to whip the egg whites beforehand. Just mix everything and bake. Parchment paper is the key to keeping these cookies from sticking (and easy clean-up).

3 egg whites (about 1/2 cup)
1 cup white granulated sugar (you could substitute raw honey)
2 1/2 cups unsweetened coconut flakes
1 whole vanilla bean
5 ounces semisweet chocolate

1. Mix the egg whites, sugar, and coconut in a large bowl.

2. Split the vanilla bean lengthwise down the middle and scrape all the seeds into the bowl. Mix again making sure to evenly distribute the vanilla seeds. You should see tiny specks of black throughout the batter.

3. Using a tablespoon or ice cream scoop, place 12 scoops of batter at a time (evenly spaced) on a baking pan lined with parchment paper; each scoop should be about the size of a golf ball. The batter will be thick and lumpy with little peaks of coconut.

4. Bake at 350 for about 12 minutes or until the tips of the coconut turn golden brown. Let cool completely on the pans, then separate the batch in half.

5. Melt the chocolate.

6. Dip a spatula into the melted chocolate and wave over the macaroons about 4 or 5 inches above the tray. Let the chocolate drizzle down in zig-zag patterns and let cool. (You can also dip the cookies one at a time by hand.)

Enjoy!

Recipe submitted by Alejandra, New York, NY

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Published on January 9, 2010

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13 Comments

Sarah:) March 18, 2012 at 12:37 pm - Reply

At least 1 dozen. Depends on the size scoop you use, since the ones used for the picture seem to be on the larger size.

Joyce March 17, 2012 at 8:26 pm - Reply

How many macaroons does the recipe make?  I wasn’t quite sure based on the instructions.

Susan May 13, 2011 at 3:41 pm - Reply
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Has anyone tried them with the honey?
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Angelica March 7, 2011 at 8:08 pm - Reply

I made these cookies, and they were a big hit.  I couldn’t afford to buy vanilla bean pods, so I used a couple of teaspoons of organic vanilla flavoring.  The cookies came out great. Everyone loved them.

Jocelyn February 2, 2011 at 10:27 pm - Reply

This was delicious!  Just made for the first time tonight and we loved it. The only thing I would change for next time is to decrease the amount of sugar a bit.  We’ve been on a cleanse so our taste buds have changed and things are alot sweeter to us now.  :D  But other than that, this recipe is amazing and SO easy!

Sarah:) January 31, 2011 at 1:27 pm - Reply

You can use vanilla extract instead. 1-2 teaspoons or to taste.

Loretta January 31, 2011 at 1:23 pm - Reply

If I don’t have a vanilla bean handy and want to make this, what would you substitute?

Sarah February 2, 2010 at 2:44 pm - Reply

Honey is sweeter then sugar, so I’d start out with about 2/3 cup. Measure it as a liquid since it’ll be easier to mix in the melted state.

Joan February 2, 2010 at 1:23 pm - Reply

I would like to use raw honey for this recipe instead of sugar. How much and should it be liquid in order for it to mix well?

Sarah January 12, 2010 at 1:00 am - Reply
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Glad you liked them! :)
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Jenn in Buffalo January 10, 2010 at 5:13 pm - Reply

The kids and I just made these today. These are our new favorite! They are so easy and so good. Thank you!

Alejandra January 9, 2010 at 9:27 pm - Reply

Hi Susan! You can usually find vanilla beans sold 1 or 2 at a time in tubes or jars in the spice section of well-stocked supermarkets like Whole Foods, Harris Teeter, Stop & Shop, etc. They are also sold at specialty gourmet shops, spice shops, and can be easily (and usually most affordably) purchased online and even on eBay in larger amounts (sometimes 25 at a time for about 10 dollars; stores usually sell 1 or 2 beans for 10 dollars). If you google “Vanilla Beans” you should be able to find some good online sources.

Susan January 9, 2010 at 4:51 pm - Reply

This sounds wonderful! Where do you find vanilla beans? Are they in the fresh foods section or how are they packaged? I have never seen a vanilla bean.

Vanilla-Flecked Coconut Macaroons