Print Recipe

One Bowl Coconut Macaroons


  • 1 (14 ounce) package Baker's Angel Flake coconut
  • 2/3 cup granulated sugar
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 teaspoon almond extract
  • Whole candied cherries or natural almonds (optional)


  1. Mix coconut, sugar, flour and salt in a large bowl.
  2. Stir in egg whites and almond extract until well blended.
  3. Drop by teaspoonsful onto greased and floured cookie sheets.
  4. Press one candied cherry or natural almond into the center of each cookie, if desired.
  5. Bake at 325 degrees F for 20 minutes or until edges of cookies are golden brown.
  6. Immediately remove from cookie sheets.
  7. Cool on wire racks.

Makes about 3 dozen cookies.

Chocolate Macaroons: Prepare Coconut Macaroons as directed, adding 2 squares melted Baker's semisweet baking chocolate to coconut mixture.

Baker's Angel Flake coconut is certified kosher for Passover. If desired, substitute 6 tablespoons matzo meal for flour and dust greased cookie sheet with matzo meal instead of flour.