Green and White Coconut Macaroons

Chewy, crunchy and chocolaty, this macaroon recipe is perfect for adding a colorful, coconut-infused twist to any cookie plate.

  • Prep Time

    15 minutes

  • Servings

    About 15 macaroons

  • Cook Time

    45 minutes (includes cooling time)

  • Course

    Side Dish




Position a rack in the center of the oven and preheat the oven to 325 degrees F.

Line a baking sheet with Reynolds® Parchment Paper.

Whisk together the vanilla, salt and egg whites in a large bowl.

Fold in the coconut and candies.

Scoop rounded tablespoonfuls of dough and firmly squeeze

them into balls. (Each ball should have about 3 candies in it more might cause

the ball to fall apart while baking.)

Place the balls about 1 inch apart on the prepared baking sheet.

Bake until very lightly toasted, about 15 minutes. Let cool on the baking sheet on a wire rack for about 15 minutes.