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Coconut Macaroons

Developed by Jack Achenbach, RDN, LD

With another party upon us I wanted to do something nice and easy for a change. However, through trial and error I landed upon making these with real coconuts which is a fun experience, if you’ve never broken down coconuts before, but it is a lot more work. Especially at two in the morning which is when I decided to make these. Surprisingly I found out that a single coconut (which is all you need) is six dollars cheaper than buying the coconut pre-shredded. Go figure.

Servings: 30 macaroons

Level: Easy

Prep Time: 50 minutes


Fresh coconut, shredded 

Egg whites

Granulated sugar


2.5 c.

4 E.

2/3 c.


In a sauce pot, combine ingredients and mix over medium heat until the contents are just hot to the touch. 



To Serve:

Pour soup into small bowls and top each with a pinch of fresh basil and 2 cocktail shrimp. 


Cooking note:

Store soup in an airtight container in the refrigerator for up to 3 days and days. 


Storage Instructions:

Store soup in an airtight container in the refrigerator for up to 3 days. Freezing is not 

Registered Dietitian

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© 2023 by Jack Achenbach


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