Stephanie LeAnn

Last night I went to bed with the worst coconut craving. So I spent the morning making Coconut Macaroons. They are simple, straightforward, and so delicious. I urge even the most wary bakers out there to try whipping up a few dozen of these beauties.

I pulled the recipe straight from Martha herself, though I noticed almost every bag of shaved coconut has some sort of macaroon recipe on the back.

Coconut Macaroons

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
14 ounces sweetened flaked coconut (about 5 1/3 cups)

Preheat oven to 350 degrees. Line baking sheet with parchment paper or coat generously with nonstick cooking spray/butter.

In a medium bowl, whisk together egg whites, sugar, and salt until a nice froth has formed. (Don’t worry, don’t get your blender out. It only takes a couple minutes of vigorous whisking to get the job done.) Stir in coconut until all is combined.

Drop packed tablespoons onto baking sheet. Bake until they just begin browning, 20-25 minutes.

And yeah, that’s Steve Martin lurking in the background of the third photo, as you can see by the fourth.