Dinky Manor

My Grandmother’s Award-Winning Coconut Macaroon Recipe

My grandmother made these coconut macaroons when I was a child and forever ruined Mounds candy bars for me. Unlike most macaroon recipes, this recipe does not require condensed milk. Grandma’s macaroons were dipped in melted dark chocolate and also contained a handful of chopped pecans, but my favorite version of this cookie is her straight-up coconut recipe.


4 cups of flaked coconut
1 cup granulated sugar
7 tablespoons of flour
1/4 teaspoon salt + one extra pinch (for luck)
6 egg whites
1 1/2 teaspoon vanilla extract

First combine the coconut, sugar, flour and salt. Then add in the egg whites and the vanilla extract. Mix well. The dough will look very wet.

Drop by tablespoon (I use my 1 tablespoon coffee scoop for this) onto greased baking sheets. Bake at 325 degrees for 20 minutes or until the tops are golden brown.

Cool on a wire rack.

This recipe makes about 3 dozen “two bite”-sized cookies.

Notes: I use a stand mixer for speed, but you can mix these cookies by hand, just like Grandma.

I use unsweetened flaked coconut because I like a less sugary cookie.

Keep stirring the dough as you make the cookies so all the liquid doesn’t settle at the bottom of your mixing bowl. If your coconut is really moist, you can add an additional tablespoon of flour to keep the liquid from spreading during the baking process, but I’ve had to do this exactly once in my entire life of baking these cookies.

You can substitute almond extract or rum for the vanilla extract.

You can size these cookies up and down, just adjust the baking time. When I want to make really dinky versions of this cookie, I uses rounded teaspoon sized dollops, and bake for 18 minutes instead of 20.

You can use parchment paper or a silicone baking mat instead of greased cookie sheets if you are trying to reduce fat in your diet.


  1. Melanie
    Posted October 23, 2012 at 4:31 pm | Permalink

    Look yum!
    But being gluten intolerant, can I skip flour or substitute ?

  2. Posted October 23, 2012 at 11:44 pm | Permalink

    I don’t think you can skip the flour because you need some sort of binder to hold the cookie together, otherwise it’s just eggs and coconut. That said, I don’t see why you couldn’t substitute rice flour or bean flour and get similar results. If you successfully make a gluten free version of these, would you please come back and give your “baker’s notes” or link to your version of the recipe in the comments section? I’d love to know! Good luck and happy baking!

  3. angelo
    Posted April 3, 2015 at 3:40 pm | Permalink

    For ”Wheat intolerance” In place of flour, you can use Rice flour, potato starch, or corn starch.

  4. Posted April 11, 2015 at 8:14 pm | Permalink

    @angelo Thank you for the wheat substitution ideas.

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