Coconut and Sesame Macaroons


These sweet golden cookies make a great treat after dinner, at tea time, or anytime. Toasted sesame seeds give them a delicate crunch and a nutty aroma. The sesame seeds blend in nicely but add just enough interest in each and every bite.

Quick look

  • prep 20 min    cook 22 min

IngredientsNumber of servings: Makes 3 dozen

  • 1 bag (14 ounces) sweetened coconut flakes
  • 1/2 cup plus 2 tablespoons sugar
  • 3 tablespoons toasted sesame seeds
  • 1/3 cup all-purpose flour
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract

    How to make it   42 minutes

  • 1

    Preheat the oven to 325°F. Place one oven rack in the upper third and one in the lower third of the oven. Cover two large baking sheets with parchment paper.

  • 2

    Combine the coconut, 1/2 cup of the sugar, sesame seeds, and flour in a large bowl; mix well.

  • 3

    Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. With the mixer running, beat in the remaining 2 tablespoons of sugar until stiff peaks form. Beat in the vanilla and coconut extract.

  • 4

    Stir 1/4 of the egg whites into the coconut mixture to lighten. Gently fold in the remaining whites.

  • 5

    Drop tablespoonfuls 1 1/2 inches apart on each baking sheet and bake until golden, 22 to 25 minutes. Transfer the cookies to a wire rack and cool completely.

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