Recipe: Fresh Coconut Macaroons

Due to an abundance of fresh coconut in our house, I have been looking up recipes that call for fresh coconut in order to use up some of this wonderful bounty. My grandma makes a sweet, sticky coconut in syrup, but I wanted to try something different. I found a few recipes, but settled on macaroons for my first try at baking with fresh coconut meat. The result was a delicious, moist batch of macaroons with a very delicate flavor and texture.

I made a few modifications to the recipe to suit my taste, so here is my version.

[Gricel’s] Coconut Macaroons

Made on February 3, 2010

Based on the recipe by: Penny Ann Habeck on
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 9/10


(my modifications in red)

  • 1 1/3 cups flaked coconut (I used freshly grated coconut, made for a very moist, delicate cookie)
  • 1/3 cup turbinado raw sugar
  • 2 tablespoons whole wheat pastry flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract


  1. In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
  2. Drop by rounded teaspoonfuls onto greased baking sheets.
  3. Bake at 325 degrees F for 18-20 minutes or until golden brown.
  4. Cool on a wire rack.

This is what the process looked like. Overall, the easiest batch of cookies I have ever made.

Author: emilia grace

romance writer and bibliophile

5 thoughts on “Recipe: Fresh Coconut Macaroons”

  1. oy! very nice coco snacks! you know, i made those a few months ago, very basic mix like yours but adding condensed milk…and omg. these came out very moist as well, and i let them get crunchy up top too. i’ve found so many variations of these!

  2. These turned out perfectly!!!! I did not have turbinado sugar so I used light brown sugar and used 1/2 cup because I think I had closer to 1 1/2 cups from our coconut. Otherwise I followed the recipe. All ages here, from 2 to 52, loved them! Thanks very much for the recipe.

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