Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
15 Mins
Total Time
37 Mins
Serves 20 (serving size: 2 macaroons)

To ensure that egg white peaks form, use a clean, dry bowl and beaters.

How to Make It

Step 1

Preheat oven to 325°. Line 2 baking sheets with parchment paper.

Step 2

Sift together sugars, cake flour, and cocoa in a large bowl.

Step 3

Beat egg whites with a mixer at high speed 1 minute or until soft peaks form. Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture. Gently fold in coconut, 1 cup at a time.

Step 4

Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325° for 22 minutes. Cool completely on pan.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

We Heart Cooking: Totally Tasty Food for Kids, a collaboration with Cooking Light.

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