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1 cup sugar

5 cups shredded coconut

4 large egg whites

2 tsp vanilla extract

pinch of salt


  1. Heat oven to 350 degrees.  Line a baking sheet with parchment paper
  2.  In a large bowl, combine sugar, coconut, egg whites, vanilla and salt.  Using your hands, mix well, and completely combining ingredients.
  3. Dampen hands with cold water.  Form 1 ½ tablespoons of mixture into little haystacks; place on prepared baking sheet. Repeat with remaining mixture, spacing about 1 inch apart.
  4. Bake until golden brown, about 15 minutes.  Transfer baking sheet to a wire rack to cool.  Store macaroons in an airtight container up to 3 days.


When you make the haystacks I usually make them tall and skinny because they do spread a bit.  Once they are done I often take a knife and trim around the bottom so they look neater.  This recipe should make around 2 dozen.


If you want to add chocolate chips you can-- my suggestion is to use the mini ones.  Add ½ cup semisweet chocolate chips.  These may take longer to cook.


These can be frozen.