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Green and White Coconut Macaroons

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes (includes cooling time)
  • Servings: About 15 macaroons
  • Course: DessertSide Dish

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

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your baking sheet with Reynolds® Parchment Paper for macaroons that don’t stick or crumble and fast, easy cleanup!


  • 1/4 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 2 large egg whites
  • 2 1/2 cups sweetened shredded coconut
  • 1/4 cup green candy-coated chocolates
  • Reynolds® Parchment Paper


Step 1

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

Step 2

Line a baking sheet with Reynolds® Parchment Paper.

Step 3

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

Step 4

Fold in the coconut and candies.

Step 5

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.)

Step 6

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

Step 7

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

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