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There’s something timeless and comforting about Italian coconut macaroons those golden, chewy cookies that manage to feel both nostalgic and indulgent in every bite. Rooted in Old World tradition but brightened with tropical coconut, these treats are a simple yet elegant blend of just a few pantry staples: shredded coconut, whipped egg whites, and sugar. What makes them uniquely Italian is the hint of almond or vanilla extract, adding a fragrant twist that’s subtle yet unmistakable.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: French, Italian
Ingredients Method Notes

Ingredients
  

  • 6 cups (450g) sweetened shredded coconut

  • 1½ cups (300g) granulated sugar
  • 6 large egg whites (room temperature)

  • 1 tsp pure vanilla extract
  • 1 tsp almond extract (optional for Italian flavor)
  • Pinch of salt
  • Zest of 1 lemon (optional)
  • Powdered sugar for dusting (optional)

Instructions
 

  1. Preheat oven
    Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Mix the base:
    In a large bowl, combine the shredded coconut and sugar.
  3. Whip the egg whites:
    In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. This helps give the macaroons a light texture.
  4. Combine ingredients:
    Gently fold the beaten egg whites into the coconut-sugar mixture. Add vanilla extract (and almond extract and lemon zest if using). Stir until evenly combined and sticky.
  5. Shape the macaroons:
    Using a tablespoon or small cookie scoop, form small mounds of dough (about 1 tablespoon each). Pack them gently but firmly so they hold their shape. Place on baking sheets about 1 inch apart.
  6. Bake:
    Bake for 20–25 minutes, or until the tops are lightly golden and the edges are just beginning to brown. Rotate trays halfway through for even baking.
  7. Cool:
    Let the macaroons cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

Use sweetened shredded coconut: It gives the cookies the ideal chewy texture and natural sweetness. If using unsweetened coconut, consider increasing the sugar slightly.
Whip egg whites to soft peaks: This step adds lightness and structure. Be careful not to overbeat, or the macaroons may dry out.
Don’t overmix: Gently fold the egg whites into the coconut mixture to keep the batter airy and prevent dense cookies.
Chill the mixture if sticky: If the batter is too wet to shape, refrigerate it for 20–30 minutes to firm up before scooping.
Shape evenly: Use a cookie scoop or damp hands to make uniform mounds. This helps with even baking and a more professional look.
Line your baking sheets: Always use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Cool completely: Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack—this helps them firm up.