Get ready for a simple Coconut Macaroon Recipe that is chewy on the inside, crunchy on the outside and naturally gluten-free!
They feel fancy but are so simple to make! This post contains affiliate links.
Simple coconut macaroon recipe
I am a sucker for coconut. I can’t help myself.
I start thinking about it… and before I know it, the crazy for coconut has taken over!
Coconut macaroons are perfect for Christmas cookies or a winter treat.
Go on… indulge your senses into these awesome delicacies.
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla. Note: If you’re worried about being gluten-free, you can’t go wrong with McCormick’s extract
- 1/4 teaspoon salt
coconut macaroon recipe Directions
Step 1: Preheat your oven to 350 degrees.
Step 2: For a stronger coconut flavor and toasted appearance, evenly spread out the coconut on a baking sheet and bake for about 5 minutes.
Don’t fully toast the coconut now… when it starts to toast just a bit take it out of the oven.
Let it cool for about 5 minutes.
Step 3: Combine the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.
Step 4: Add in the coconut and mix thoroughly.
Step 6: Wet your hands (to help prevent sticking) and shape the cookie mixture into balls.
Step 7: Bake for 15-20 minutes until they are the desired color.
The more golden the macaroons, the more toasted they are.
Step 8: If you wanted to get a little crazy, drizzle chocolate or caramel sauce over the coconut macaroons before serving.
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Adapted from The Kitchn. And while The Kitchn likes their macaroons super crunchy, I think they should be touched golden brown and still chewy on the inside.