Coconut Peanut Macaroons

Cookies that are both decadent and quick to prepare can be hard to come by. This one’s a breeze, with a few staple ingredients, yet will satisfy cookie lovers' taste buds. It’s sure to be a welcome addition to your regular holiday baking lineup, or a quick treat.

  • Prep time: 5 minutes
  • Baking time: 15 minutes
  • Serves: Makes about 36



4 egg whites
½ cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
½ tsp (2 mL) salt
2¾ cups (675 mL) sweetened coconut, flaked or shredded
1 cup (250 mL) peanuts, coarsely chopped


Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Whisk egg whites with sugar, vanilla and salt until very well combined. Stir in coconut and peanuts.

Using 2 spoons (as mixture is sticky), gather a heaping tablespoon of the mixture. Place on baking sheet and form into a tight mound. Repeat with remaining mixture, stirring mixture in bowl occasionally. Set macaroons about 2 inches (5 cm) apart on baking sheet.

Bake 1 sheet at time until tops of cookies are golden brown, about 13 to 15 minutes. If macaroons aren’t perfectly shaped, edges can be trimmed with scissors, if desired.

Remove from oven and cool for 10 minutes on baking sheet. Then remove to a rack to cool completely, about 20 minutes.

Macaroons can be stored in an airtight container for up to 1 week. Save your yolks to glaze your Peanutty Chocolate Raspberry Rugelach and add to use in the Peanut Butter Buttons.