Sweet Peas
Rose Pegging

Coconut Macaroons


My daughter Anna discovered this recipe for coconut macaroons in Chez Panisse Desserts, by Lindsey Remolif Shere –– they recently did the honors when a friend asked me to bring a wheatless dessert to a birthday party.


Macadamia nuts give these bite size morsels  distinction, richness, and crunch.


Bamboo skewers, chopstick style, were a great help in keeping the coconut from burning during oven-toasting. I gave them a swishing every 2 minutes.


The macadamias are also toasted. The recipe calls for chopping them finely, but to me the cookies have a more interesting texture with bigger chunks.


Before baking and fresh from the oven. I didn't shape the dough into balls like the recipe instructs, maybe next time.

Mary Jo’s Coconut Macaroons

2 cups flaked unsweetened coconut
¾ cup macadamia nuts
2 egg whites
¼ teaspoon cream of tartar
A pinch of salt
¾ cup sugar

Toast the coconut in a 325° oven until it is pale golden brown. Stir it often to keep it toasting evenly. This should take 5 to 10 minutes. Toast the macadamias also until they just begin to color, then cool and chop them fine by hand. Warm the egg whites slightly over hot water or swirl above a gas flame until barely warm. Beat them with the cream of tartar and salt until they hold stiff peaks. Beat in the sugar until they hold stiff peaks again. Fold in the nuts and coconut.

Butter and flour a baking sheet or cover it with parchment. Take teaspoonfuls of dough, press into 1-inch balls, and set them an inch apart on the baking sheet. Bake in a preheated 325°F oven for about 10 minutes or until they are lightly browned.


I was never a silver tray kinda gal, until I had a chic business partner who was raised on the East coast. Robineve bought me this pretty piece, and I love to use it.


Each time Anna made a treat from this cookbook, we couldn't believe our good fortune – Lemon Ice Cream, Raspberry Mousse, Walnut Drops – delicious!