I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Coconut Macaroons


These lightly sweetened macaroons are wonderfully crispy on the outside and moist on the inside. Equally delicious dipped in chocolate or served plain.


Coconut Macaroons



3 cups unsweetened coconut

1/4 cup almond meal

3/4 cup sugar

4 egg whites

1 teaspoon Rain’s Choice pure Vanilla Extract

optional topping: 1/2 bag semi sweet chocolate chips


Preheat oven to 350 degrees.

Line baking pans with parchment paper

Combine all ingredients in a medium sized bowl and stir until well incorporated.

Scoop Tablespoon sized mounds of coconut mixture and shape into round balls or drop as unshaped mounds onto the parchment paper lined pans.

Bake for approx. 20 minutes or until golden brown.


Pour chocolate into a glass bowl and microwave for 30 seconds. Stir, and if necessary, heat for 30 more seconds until fully melted.

Once macaroons have cooled, dip the bottom of the macaroons in chocolate, place on a tray lined with parchment paper, drizzle the tops with chocolate, and cool until set.

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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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