Martha’s version is clean and tight—three egg whites, half a cup of sugar, salt, and a full bag of flaked coconut. No flour. No fluff. She says to whisk the whites and sugar until frothy. Then fold in the coconut like it’s no big deal.
Scoop, bake, done. No drama. No chill time. No ceremony. Which makes sense. Some days just need something sweet and fast and golden.
She even says you can dip them in chocolate. I didn’t. But I thought about it.
What I Did Differently
I didn’t measure the coconut. I mean, I tried—but it stuck to the measuring cup like it had trust issues.
Used a fork instead of a whisk. Too lazy to find the balloon one.
Also, the egg whites weren’t room temperature. They were fridge temperature. Which is a mood in itself.
The Way It Happened in My Kitchen
I stirred like I meant it. The coconut clumped weird. Looked like a snowstorm in a bowl of syrup.
Mae walked through and asked if I was baking “sugar meatballs.” I didn’t correct her.
I scooped the mix with a bent spoon. Dropped lopsided little blobs onto parchment like I was making a constellation.
They didn’t spread. They browned faster than expected. The kitchen smelled like vacation and birthday parties and something I can’t name.
I ate one before it cooled. Burnt my tongue. Zero regrets.
A Few Things I Learned While They Baked
You don’t have to be precise to feel accomplished. Coconut is chaos in bag form. Sugar and heat fix a lot.
What I Did With the Extras
Ate three standing. Left a few for Mae. One’s still in my coat pocket. Don’t ask.
Would I Make It Again?
Yes. Probably next time I find egg whites and don’t know what they’re from.
That’s As Much As I Remember
They were gone by morning. Like the good kind of mistake.
This reminded me of that time I tried Martha’s lemon tart and Mae thought it was cheese. still sweet. still worth it.
I Tried Martha Stewart’s Coconut Macaroons, and Honestly? I Needed That
FAQs
Can I Use Unsweetened Coconut?
sure. but they’ll be less candy-like. maybe more elegant. maybe not what you need.
Do I Have To Whisk The Egg Whites A Lot?
not really. just until frothy. this isn’t a meringue party.
Can I Dip Them In Chocolate?
yes. do it. or don’t. they hold their own, but they dress up nice.
How Long Do They Keep?
in a tin? a week. in my house? a day.
Can I Freeze Them?
yep. they thaw fast. just don’t microwave. they get weird.
Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 35 minutesServings:20 servingsCalories:120 kcal Best Season:Suitable throughout the year
Description
Golden, chewy, and impulsive—these sugar bombs taste like the day got away from you in a good way.
Ingredients
Instructions
Preheat the oven to 350°F (175°C). line a baking sheet with parchment. or spray the hell out of it.
Whisk the egg whites, sugar, and salt. just until frothy. don’t overthink it.
Stir in the coconut. use a fork. pretend it’s snow.
Scoop into small mounds. a tablespoon works. hands work too.
Drop onto the baking sheet. they won’t spread. don’t flatten them.
Bake for 25–30 minutes. watch around the 20-minute mark. they go golden fast.
Cool on the pan. just a few minutes. they set as they sit.
