Coconut Macaroons

A few years after my grandmother’s death, my grandfather gave me an old box of recipes that had belonged to her. They were almost entirely recipes from “Gurney” but there were some annotations from Grandma and sometimes her own recipes or adaptations written on the backs of the cards. I kept that old box all these years and have been pleasantly surprised with the recipes as I work my way through them.


  • 3 egg whites, stiffly beaten
  • 1 cup fine sugar*
  • 3 cups unsweetened shredded coconut
  • 2 tbsp cornstarch
  • 1 tsp vanilla
  • 1/4 tsp salt

Yield: 1-2 dozen

Preheat oven to 300o.

*I never buy fine sugar because I have a high power blender – I blend granulated sugar on the highest speed for 15-30 seconds, until I reach the desired texture.

Fold sugar into the stiffly beaten egg whites. Then fold in the remaining ingredients in the order given. The “dough” should just stay together when you roll it into a ball (they should feel like they want to fall apart, but do not, when you put them on your baking sheet). Bake for 25-30 minutes on a lined baking sheet (I use Silpat), until the edges start to brown. Let cool on the baking sheet before removing.

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