Simple ingredients that are easy to find in most kitchens
Naturally gluten-free, making them great for many diets
Quick to prepare with minimal mixing required
Deliciously chewy texture with lightly crisp edges
Perfect for dipping in chocolate or customizing with flavors
Great for holidays, gift boxes, or everyday desserts
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweetened shredded coconut
egg whites
granulated sugar
vanilla extract
salt
Directions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sugar, and salt.
Add the egg whites and vanilla extract to the mixture. Stir well until everything is evenly combined and the coconut is fully coated.
Using a spoon or small cookie scoop, place mounds of the mixture onto the prepared baking sheet, spacing them slightly apart.
Shape the mounds gently with your fingers or the spoon to form small rounded peaks.
Bake for about 20–25 minutes, or until the tops and edges turn lightly golden brown.
Remove from the oven and allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 18 macaroons
Prep time: 10 minutes Cook time: 20–25 minutes Total time: about 35 minutes
Variations
Chocolate dipped macaroons: Once cooled, dip the bottoms or drizzle melted chocolate over the tops for a rich finish.
Almond coconut macaroons: Add a few drops of almond extract along with the vanilla for a subtle nutty flavor.
Lemon coconut macaroons: Mix in a teaspoon of fresh lemon zest to give the cookies a bright citrus note.
Chocolate chip macaroons: Stir in mini chocolate chips before shaping the cookies.
Toasted coconut macaroons: Lightly toast part of the shredded coconut before mixing to add deeper flavor and texture.
Storage/Reheating
Store coconut macaroons in an airtight container at room temperature for up to 4 days.
For longer storage, keep them in the refrigerator for up to one week.
They can also be frozen for up to 3 months. Place them in a sealed freezer-safe container and thaw at room temperature before serving.
Macaroons do not require reheating, but if you prefer them slightly warm, place them in a 300°F (150°C) oven for about 5 minutes.
FAQs
What is the difference between macaroons and macarons?
Macaroons are coconut-based cookies that are chewy and rustic, while macarons are delicate French sandwich cookies made with almond flour and meringue.
Can I use unsweetened coconut?
Yes, but the cookies may be less sweet. You can adjust the sugar slightly if needed.
Why are my macaroons falling apart?
This usually happens if there is not enough egg white to bind the coconut mixture together.
How do I know when macaroons are done baking?
They are ready when the tops and edges turn lightly golden brown.
Can I make these ahead of time?
Yes, coconut macaroons store well and can be made several days in advance.
Can I add chocolate chips?
Yes, mini chocolate chips work very well and add extra sweetness and texture.
Can I make coconut macaroons dairy free?
Yes, the basic recipe is naturally dairy free unless you add chocolate containing milk.
Why are my macaroons too dry?
Overbaking can cause dryness. Remove them from the oven once the edges turn golden.
Can I freeze coconut macaroons?
Yes, they freeze very well for up to three months in an airtight container.
Do I need a mixer for this recipe?
No mixer is necessary. The ingredients can easily be mixed by hand in one bowl.
Conclusion
Coconut macaroons are a classic cookie that combines simplicity with rich coconut flavor and a wonderfully chewy texture. With just a few ingredients and minimal preparation time, they are an easy dessert to make for any occasion. Whether enjoyed plain or dipped in chocolate, these macaroons are a delicious homemade treat that everyone will love
Coconut Macaroons are sweet, chewy cookies made with shredded coconut, egg whites, and sugar, creating a crisp golden exterior and a soft, moist center. These classic coconut macaroons are naturally gluten-free, easy to prepare, and perfect for holidays, dessert trays, or quick homemade treats. With their rich coconut flavor and simple ingredients, they are a timeless cookie that can be enjoyed plain or dipped in chocolate.
Author:Catherine
Prep Time:10 minutes
Cook Time:20–25 minutes
Total Time:35 minutes
Yield:18 macaroons
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
3 cups sweetened shredded coconut
2 large egg whites
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, granulated sugar, and salt.
Add the egg whites and vanilla extract. Stir well until the mixture is evenly combined and the coconut is fully coated.
Using a spoon or small cookie scoop, place mounds of the mixture onto the prepared baking sheet, spacing them slightly apart.
Shape the mounds gently with your fingers or a spoon to form small rounded peaks.
Bake for 20–25 minutes, until the tops and edges are lightly golden brown.
Remove from the oven and let the macaroons cool on the baking sheet for a few minutes.
Transfer them to a wire rack and allow them to cool completely before serving.
Notes
Lightly moisten your hands when shaping the macaroons to prevent sticking.Avoid overbaking to keep the centers soft and chewy.For extra flavor, add ½ teaspoon almond extract along with the vanilla.Let the macaroons cool completely so they set properly and hold their shape.These cookies are naturally gluten-free and require no mixer.
