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.
Ingredients
- 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 5: Place parchment paper or a Silpat baking mat on your baking sheet.
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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- 3 cups sweetened, shredded coconut
- 4 large egg whites
- ½ cup sugar
- 1 teaspoon vanilla or almond extract (see Additional Notes)
- ¼ teaspoon salt
- Preheat your oven to 350 degrees.
- 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.
- Combine the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.
- Add in the coconut and mix thoroughly.
- Place parchment paper or a Silpat baking mat on your baking sheet.
- Wet your hands (to help prevent sticking) and shape the cookie mixture into balls.
- Bake for 15-20 minutes until they are the desired color. The more golden the macaroons, the more toasted they are.
- If you wanted to get a little crazy, drizzle chocolate or caramel sauce over the coconut macaroons before serving.
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.
Thank you for this recipe. I’ve already have it printed off.
These look wonderful! I thought coconut macaroons were difficult to make, so I’ve never tried making them. I’ll definitely be giving your recipe a try. Thanks for sharing at Snickerdoodle Sunday. Pinned and Tweeted.
Oh they are really quite easy to make!!! Enjoy the recipe and happy eating 😀
This is gorgeous!! I bet it’s also delicious! Thank you for linking up to Creative K Kids’ Tasty Tuesdays Linky Party. I have pinned your recipe to our Tasty Tuesday’s Pinterest Board.
These coconut macaroons are my absolute favorite cookie to make every holiday season. Just thinking of them makes my mouth water!
Yumm!!! These look so delicious! Thanks for sharing your recipe with us at Share The Wealth Sunday!
xoxo
Lisa
I love coconut so I need to make these soon! Thanks for linking up at the Best of the Blogosphere Linky party!
These are my favorite Christmas cookies to make every single year!
Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared.
This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Sunday! Lou Lou Girls
Thanks! It’s my absolutely favorite holiday cookie… and I think I’m going to have to make another batch soon 🙂
These look great and I know my hubby would love them! Thanks for linking up at the Weekend Wind-Down Party!
These are my FAVORITE holiday cookies! Happy eating 🙂
Thanks so much for recipe! I love coconut macaroons and now can make them for my family. 🙂
They’re my absolute favorite! Happy eating 🙂
Do you think honey could work in these?
To be honest, I hadn’t thought of honey. I think it could add extra moisture, but if you like your macaroons that way, it could be a win. Never hurts to try! But if you do, please please come back and tell me how they came out.
These were disastrous. When I kook at other recipes, the egg whites are normally whipped. They do not whip if the sugar is added first. The liquid pooled out of these cookies as they cooked.
Oh that’s a bummer. I didn’t have a problem making these at all… make them every holiday season.
I had the same results, if I could post pictures I would. Followed the recipe to the T even looked up frothy to make sure, and they still came out oozing. Wondering if you added sugar while beating egg whites how it would turn out, that and beating until soft peeks form.
Ah – good old fashioned traditional macaroons!! Thanks for sharing on the What’s for Dinner Link up!
These cookies are such a timeless delicious treat. love coconut macaroons
These cookies look yummy! Thanks for linkin’ up with What’s Cookin’ Wednesday!
These were easy to prepare and look tasty, but I can’t get them to release from the parchment paper. Should I have used something different?
No… I used parchment paper and just lifted them off with my fingers (not a spatula).
These look amazing! I can’t wait to try… I have had trouble finding a good recipes for these!
Oh how I love coconut macaroons! Thanks for sharing at the What’s for Dinner party!