Orange Coconut Macarooons


About 48 cookies

Prep Time / Cook Time


Activity Guide

Backpacking, Day Trip, Picnic


  • 8 large egg whites (1 cup)
  • 2 1/2 cups (500 g) sugar
  • 3/4 teaspoon salt
  • 2 tablespoons honey, agave, or brown rice syrup
  • 5 cups (350 g) unsweetened shredded coconut
  • 1/2 cup (70 g) all-purpose flour
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract


  • Large pot
  • Medium bowl
  • Mixing spoon
  • Baking Sheets
  • Parchment or Silicone Baking Mats


  1. Combine all ingredients in a large pot and set over medium-low heat. Cook the mixture, stirring frequently, until the bottom just begins to sizzle. Transfer the mixture to a bowl and let cool slightly.
  2. Preheat the oven to 350°F. Line two baking sheets with silicone mats or parchment paper. When the mixture is cool enough to handle, use your fingers to drop about a tablespoon at a time onto the baking sheets. If the mixture is sticking to your hands too much, it helps to dip your fingers into water between cookies.
  3. Bake the cookies for about 20 minutes, rotating the baking sheets about halfway through the baking time. Remove from the oven and let cool on the baking sheets.