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From the Culinary SOS archive: Coconut macaroons

February 25, 2011 |  6:06 pm


Dorreth from Pasadena e-mailed me yesterday morning looking for a recipe for coconut macaroons:

"I decided to try writing to you to find a recipe that was published in the LA Times food section some years ago. It was a coconut macaroons recipe, with egg whites, no yolks. I saved the recipe and tried it once and they were wonderful. I can’t find the recipe and tried searching on your website but could not find anything. I would be so very happy if you have such a recipe and could do a re-run."

Done right, coconut macaroons are a magical creation. I've pulled 3 recipes from the archive, each a little different take on this treat.

The first is from Europane's Sumi Chang (pictured above). We described them in a 1999 article as "amazing sticky, chewy macaroons shaped like little haystacks."

The next is from a 1998 Culinary SOS request for Extraordinary Desserts Coconut Macaroons, which a reader described as "the world's greatest coconut macaroon. It was chewy inside and crunchy outside without being too sweet." 

Finally, I pulled a classic recipe from an old Baker's Angel Flake package, which we ran as a Culinary SOS request back in 1985.

Enjoy, Dorreth!

The recipes follow the jump. And click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, feel free to e-mail me at noelle.carter@latimes.com. I'll do my best to track it down.

-- Noelle Carter


Photo: Sumi's high-rise coconut macaroons. Credit: Lori Shepler / Los Angeles Times

Sumi's Macaroons

Active Work Time: 20 minutes. Total Preparation Time: 2 hours 30 minutes

1 cup egg whites

4 cups sugar

8 cups unsweetened shredded and preferably organic coconut, divided into two equal parts

* Mix egg whites and sugar together and in double boiler, slowly bring to 90 degrees (little hot to the touch). Remove from burner.

* Add half of coconut. Mix thoroughly. Cool few minutes. Add remaining coconut. Refrigerate 1 hour. Shape into pyramid, or cone or "haystack" shapes. After macaroons are shaped, chill 30 minutes or longer.

* Bake at 350 degrees until golden brown, 15 to 20 minutes.

4 dozen cookies. Each cookie: 160 calories; 14 mg sodium; 0 cholesterol; 9 grams fat; 20 grams carbohydrates; 2 grams protein; 0.75 gram fiber.


2 3/4 cups (9 ounces) macaroon coconut or 3 1/2 cups (9 ounces) unsweetened regular shredded coconut

1/4 cup flour

1 1/4 cups sugar

3 eggs

Powdered sugar

Combine coconut, flour and sugar in bowl. Add eggs and blend with hands until thoroughly mixed.

Form mixture into 12 pyramid-shaped cookies and place on parchment-lined baking sheet. Bake at 325 degrees until browned on top and bottom and fairly firm to touch, about 30 minutes. Cool completely and sprinkle with powdered sugar.

1 dozen macaroons. Each macaroon:

248 calories; 24 mg sodium; 53 mg cholesterol; 15 grams fat; 28 grams carbohydrates; 3 grams protein; 1.14 grams fiber.


1 1/3 cups flake coconut

1/3 cup sugar

2 tablespoons flour

1/8 teaspoon salt

2 egg whites

1/2 teaspoon almond extract

Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Mix well. Drop by teaspoons onto lightly greased baking sheets. Garnish with candied cherry halves, if desired. Bake at 325 degrees 20 to 25 minutes until edges of cookies are golden brown. Remove from baking sheets immediately. Makes about 1 1/2 dozen.