Alice Meldrich's Coconut Macaroons

Alice Meldrich’s Coconut Macaroons – Gluten Free

May 30, 2015

I have always loved traditional style coconut macaroons made with evaporated milk and shredded coconut. Alice Medrich redefines the Coconut Macaroon by using flaked coconut and warm egg white – simple ingredients that bake into wispy, crispy, toasty coconut macaroons. These delicate looking macaroons will surprise you for their hearty chew. Gluten-free and not-too-sweet, these Coconut Macaroons make for a pleasing afternoon cookie.

I found this recipe on Bonnie Stern’s website, but I highly recommend Alice Medrich’s 2009 book titled Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.

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Makes 16-18 macaroons
  • 1/2 cup 142 grams 4 egg whites
  • 2 teaspoons 2 teaspoons 2 teaspoons vanilla extract
  • ¼ teaspoon ¼ teaspoon ¼ teaspoon kosher salt
  • ¾ cup 148 grams ¾ cup granulated white sugar
  • 3 ½ cups 221 grams 3 ½ cups unsweetened coconut flakes



  • To see how Mise en Place can benefit you, see The Finer Cookie’s post on why everyone should Mise en Place.
  • Measure egg whites, vanilla and salt in a large stainless or glass bowl.
  • Measure the sugar and coconut each in separate bowls.
  • Pull out a wide mouth saucepan that will support the stainless bowl (that contains the egg whites) without letting the bottom touch the water.
  • Fill the saucepan with an inch or two of water and bring it to a simmer.


  • Add the sugar to the egg white mixture, then add the unsweetened coconut flakes
  • Stir until moistened.
Coconut mixture.
Coconut mixture.
  • Set the bowl over gently simmering water and stir constantly until it’s warm to the touch, about 5-7 minutes.
  • Set aside to cool for about 30 minutes.
The double boiler.
The double boiler.
  • Preheat the oven to 350F
  • Cover the baking sheets with parchment.
  • With a 2 spoons, measure about 1 tbsp of the coconut mixture and mound it on the parchment. Spoon about 8 or more macaroons per sheet.


  • Bake at 350F for 5 minutes and then turn down the oven to 325F.
  • Continue baking for 10-15 minutes. Be careful at this point not to over bake or let them become too brown, or they will be hard to chew.
  • Bake until the egg lightly sets and they will remain chewy when cool If in doubt, err on the caution.
Coconut Macaroons. The Finer Cookie.
Coconut Macaroons. The Finer Cookie.


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