Table of contents
Coconut Macaroon Cookies are a light, delicate cookie made from simple ingredients like shredded coconut, egg whites and flavoring, inspired from a 1950’s recipe. Many modern recipes call for sweetened condensed milk, however, I wanted to stay true to this nostalgic, old-fashioned version. I needed crumbled macaroon cookies for the cake filling in my Lord Baltimore Cake, so I made them from scratch. They’re often confused with macarons, a French sandwich cookie made with almond flour.
My vintage inspiration to make this coconut macaroons recipe came from my 1950 “Betty Crocker’s Picture Cook Book“. My modern modifications included: using two types of coconut, a little less sugar, adding more vanilla, and some pure almond extract. The original recipe has variations for Chocolate-Coconut Macaroons, Cherry-Coconut Macaroons, Almond Macaroons, Wheaties Coconut Macaroons, and Peanut Macaroons.
Betty Crocker’s Picture Cook Book (1950, 1998 edition) is a beloved classic that has guided generations of home cooks through everything from meal planning to timeless baked goods like cakes, pies, and cookies. My copy is the 1998 edition, that preserves the charm of the original—with step-by-step color illustrations, vintage artwork, and nostalgic recipes adapted for today’s kitchens.
First published in 1950, this cookbook was revolutionary for its time. It was nicknamed “Big Red,” iand featured meal-planning tips, recipe instructions with photos, and actual tested recipes that helped define mid-century American cooking. It sold nearly a million copies in its first year and remains one of the most collected cookbooks of all time.
Try the recipe inspired by the book Lincoln Favorite’s Cake
Ingredients for Coconut Macaroon Cookies
- Eggs are produced by female chickens and consist of a protein-rich egg white and nutrient-dense egg yolk.
- Coconut is the fruit of palm trees found in tropical regions, that can either be unsweetened or sweetened and is available as coconut flakes, shredded or desiccated (very fine).
- Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
- Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
- Almond extract is made from bitter almonds or pits of stone fruits (like apricots) soaked in alcohol.
- Pink salt is a type of rock salt found near the Himalayas, that contains trace minerals and is minimally processed.
Make Your Own Ingredients
Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
- Be sure to set out and separate your eggs as part of your prep. Room temp egg whites are best to achieve a light meringue-like texture. Adding the sugar to the egg whites provides stability and helps them will help them to peak. The best way to achieve this is to start put the egg white into the mixer with the whisk attachment and beat until the eggs get foamy, then add in the sugar and beat until soft peaks form.
- Mixing together the medium shredded along with the fine desiccated (almost powder-like texture) makes for a very tender cookie.
- Avoid using artificial almond extract, as it tastes bitter and lacks the depth of natural almond flavor. Almond extract has a high intensity and adding just a little can give your baked goods alot of flavor.
- Always use a light-colored, aluminum cookie sheet, 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which could cause your baked goods to burn or darken on the edges before they are fully cooked.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Gluten-Free (no gluten)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
- Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
- Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Keto (low carb, high fat)
- Flour: Swap the white flour for almond flour or coconut flour.
- Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
- Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
- Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Wholesome (minimally processed)
- Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
- Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Allergen Free (none of the 9 allergens)
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.
Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Coconut Macaroon Cookies
Ingredients
- 4 egg whites
- ¾ c. sugar
- 2 c. sweetened coconut shredded
- 1 c. unsweetened desiccated coconut fine
- 1 ½ tsp. vanilla
- ¼ tsp. almond extract natural
- ¼ tsp. salt
Instructions
PREP
- Preheat oven to 350°. Place parchment or silpat on cookie baking sheet.
- Separate out egg whites into a bowl.
BATTER
- Beat egg whites and sugar until foamy.
- Add in coconut, vanilla, almond extract, and salt.
- Use medium cookie scoop and place cookie batter onto baking sheet lined with parchment paper.
BAKE
- Bake cookies at 325° for 20-23 minutes until coconut tips look toasted, but not dark.
Related Links
More cookie recipes
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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.
