Coconut Macaroons Recipe
These Easy Coconut Macaroons are chewy, golden, and incredibly simple to make with just six pantry staples. Naturally gluten-free, they’re a perfect last-minute dessert option.
Each bite bursts with tropical sweetness, light crunch, and a soft, moist center that’s irresistibly addictive. They’re ideal for holidays, gifting, or everyday cravings.
Just the Essentials: Ingredients for Easy Coconut Macaroons
- Egg whites – Whipped to add lightness and structure, binding the coconut without making the cookies heavy.
- Granulated sugar – Sweetens the macaroons and helps create that beautifully crisp exterior.
- Salt – Just a dash enhances all the flavors and balances the sweetness.
- Almond extract – Adds a nutty aroma that pairs perfectly with coconut.
- Vanilla extract – Lends warmth and depth, making each bite cozy and rich.
- Sweetened shredded coconut – The heart of the recipe, bringing texture, moisture, and tropical flavor.
How to Make Coconut Macaroons in a Snap
Start by whipping the egg whites with sugar, salt, almond, and vanilla extracts until they’re thick and frothy. This forms the airy base that gives macaroons their signature chew.
Next, fold in the shredded coconut gently, making sure it’s fully coated. Scoop into compact mounds and space them out on a parchment-lined baking sheet. Then, bake until the edges are golden and the tops have a toasted crispness.
Let them cool slightly before enjoying, or store them for later—if they last that long.
Secrets to Sweet Success: Tips for Perfect Macaroons
For the best texture, don’t overmix once you add the coconut—just enough to coat it evenly. If your egg whites aren’t frothy after a few minutes, make sure the bowl is clean and grease-free; even a trace of fat can affect the whip.
Want a twist? Dip the cooled macaroons in melted dark chocolate for a decadent upgrade. You can also experiment with citrus zest or chopped dried fruit to make them your own.
These cookies are naturally gluten-free and dairy-free, making them a versatile treat for various diets and occasions.
Storing Your Sweet Stack: Macaroon Leftovers Made Easy
Keep your coconut macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze them on a baking sheet, then transfer to a zip-top bag for up to 3 months.
To enjoy again, thaw at room temperature or reheat gently in a low oven for a few minutes to refresh the texture.
Coconut Macaroons Recipe
Ingredients
- 4 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 4 egg whites
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- A pinch of salt approximately 1/8 to 1/4 teaspoon
Instructions
- Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- Combine the egg whites, granulated sugar, salt, almond extract, and vanilla extract in a large mixing bowl.
- Use a hand mixer to beat the mixture until it becomes thick and frothy, which should take around 2 to 3 minutes.
- Incorporate the shredded coconut into the egg white mixture, stirring thoroughly until evenly combined.
- Using either a small cookie scoop or two spoons, form the mixture into 1-inch balls and arrange them on the prepared baking sheet, leaving about 1 to 2 inches of space between each.
- Bake the macaroons for 20 to 25 minutes, or until their tops are golden brown.
- Allow to cool slightly before serving.
