How long does it take to make Coconut Macaroons?

Small balls on a baking sheet lined with parchment paper, at 170°C (340°F) for 12–15 minutes, until lightly golden; let cool well before serving.

28 minTotal

14 minActive time

14 minSetting

#	What to do	How long
1	Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper	12 min
2	Whip the egg whites, to a white foam	—
3	Add the sugar and Whip another 2 minutes	2 min
4	Fold the coconut into the foam gently	—
5	Form balls the size of tbsp and place them on the baking sheet	1 min
6	Bake 12–15 minutes	14 min
7	Cool completely on a rack	—

Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Whip egg whites in a clean, dry bowl, without a drop of yolk.
Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

Fold in the coconut gently, don't stir: the air in the foam is what makes the macaroons light inside.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

2 egg whites, half a cup of sugar and 200 g shredded coconut, with vanilla and lemon zest.