Coconut Macaroons

  • Yield : 15 cookies
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 13m
  • Ready In : 20m

These cookies (adapted from a recipe in Ferran Adrià’s wonderful The Family Meal) are ridiculously easy to make – it takes longer for the oven to heat up than it does to mix together the ingredients. They’re a great last-minute dessert, delicious with coffee, and so simple to make that you won’t need to refer to a recipe after making them once.

A note about the egg substitute: I’m not usually a fan of using substitutions for non-plant-based ingredients, but, speaking as someone who eats eggs, I really like having a box of egg substitute in the pantry for those times when I’m out of eggs but still want to make baked goods that call for them. It might take a little tracking down, but they work really well, and it’s nice thing to have as a backup, no matter what your diet may be.


  • 1 cup unsweetened dried shredded coconut (OR you can use 1 cup of sweetened shredded coconut, but adjust the sugar accordingly)
  • 1/2 cup sugar (OR 1/4 cup sugar if you're using sweetened coconut)
  • 1 teaspoon Orgran No-Egg egg substitute, dissolved in 2 tablespoons of water


Step 1

Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper, a Sil-Pat, or just give it a light greasing. In a medium bowl, mix together the coconut and sugar. (I use my hands.) Add the egg substitute, and stir until well combined.

Step 2

Using two spoons or wet hands, divide the coconut mixture into 15 balls and put them on the baking sheet. Put in the oven and bake for 13 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack and allow to cool completely.

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