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Coconut and Sesame Seed Macaroons

Course Dessert
Cuisine American
Keyword coconut, gluten free, macaroons
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 dozen
Calories 2540 kcal


  • 2 egg whites 2 large range egg-whites
  • .50 teaspoon cream of tartar 1/2 teaspoon cream of tartar
  • .50 cup superfine sugar 1/2 cup superfine sugar
  • .25 cup sesame seeds 1/4 cup sesam seeds
  • .33 cup almond flour 1/3 cup almond flour
  • salt pinch of salt
  • 1 teaspoon vanilla extract 1 teaspoon vanilla extract
  • 3 cups unsweetened dried coconut 3 cups unsweetened dried coconut


  1. Preheat oven to 325F. Line one of two baking sheets with parchment paper.

  2. Whisk the egg whites until frothy but no more. Add the cream of tartar and whisk again until soft peaks start to form. Whisking all the time add the superfine sugar slowly. Continue to whisk until the peaks hold their shape and the white are shiny.

  3. Fold in the sesame seeds, almond flour, salt, vanilla extract and coconut. The mixture will be sticky but should hold its shape when clumped together.

  4. Use your hands, or two teaspoons if you do not want to get too messy, form mounds and place them on the prepared sheet, spacing them well apart. Your mounds should be 2 inches in diameter.

  5. Bake the macaroons in the oven for up to 18n minutes or start to turn golden. Keep an eye on them as they burn fast. Remove from the oven and transfer to a wire rack to cool. Store in an airtight container.

Nutrition Facts
Coconut and Sesame Seed Macaroons
Amount Per Serving
Calories 2540 Calories from Fat 1809
% Daily Value*
Fat 201g309%
Saturated Fat 149g931%
Sodium 200mg9%
Potassium 1905mg54%
Carbohydrates 178g59%
Fiber 49g204%
Sugar 120g133%
Protein 38g76%
Vitamin C 3.8mg5%
Calcium 510mg51%
Iron 15.3mg85%
* Percent Daily Values are based on a 2000 calorie diet.