These classic coconut cookies are easy to make. Make a batch for lunchbox treats or to put on your holiday cookie trays.

Yield: Makes 2 1/2 dozen.



  • 4 large egg whites
  • 1/4 tsp salt
  • 2/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla
  • 3 cups sweetened flaked coconut


  1. Preheat oven to 325°F.
  2. Using medium speed of an electric mixer, beat egg whites and salt until stiff, but not dry, peaks form.
  3. Beat in sugar, flour and vanilla just until combined. Fold in coconut.
  4. Drop 1 tbsp measures of batter 2 inches apart onto parchment paper-lined cookie sheets.
  5. Bake at 325°F until a light golden colour, about 20 - 25 minutes. Let macaroons stand for 5 minutes on cookie sheets.
  6. Remove from cookie sheets and cool macaroons on racks. Store, layered with wax paper, in an airtight container. May be frozen for up to 2 months.
Nutritional analysis per cookie:


84 calories, 2.4 g fat, 0.9 g protein, 15.2 g carbohydrate, 0.9 g fibre, 51 mg sodium