In this post: The easiest ever coconut macaroons recipe is made with only 5 ingredients and in under 30 minutes! Gluten-free, dairy-free, and egg yolk free!
I don’t know about you, but I’m all about delicious things that can be made in less than half an hour. I mean, let’s face it, with the current pace of life, who can spend hours cooking or baking? Once in a while, maybe, but not very often! Good thing these coconut macaroons are made in less than 30 minutes with only five ingredients!
What Are Macaroons
Macaroons are sweet and chewy cookies usually made from coconut flakes. They were first made in Italy in the 8th or 9th century and their popularity spread through Europe in the centuries following. Many countries have put their own personal spin on macaroons, but they are almost always made with coconut or almond bases and egg whites. Macaroons are also a common dessert among American Jews during Passover because the cookies require no flour or leavening!
Why You’ll Love This Recipe
This coconut macaroons recipe:
- is quick and easy to make
- doesn’t require fancy equipment or hard-to-find ingredients
- is totally adaptable to many dietary restrictions or allergies
What You’ll Need To Make Coconut Macaroons
- Sweetened shredded coconut: make sure you use sweetened coconut shreds because they have a different flavor and texture than unsweetened coconut shreds.
- Sugar: adds sweetness and moisture to the macaroons.
- Egg whites: using whites with no yokes will ensure the macaroons are light and chewy rather than dense and way-too-moist.
- Vanilla extract: complements the flavor of the other ingredients.
- Sea salt: adds depth to the flavor profile of this recipe.
How To Make Coconut Macaroons
1 . Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with a baking mat or parchment paper.
2. Stir all of your ingredients in a large mixing bowl until well combined.
3. Make evenly-sized macaroons on the baking sheet using an ice cream or cookie scoop.
4. Bake for 18-20 minutes or until the macaroons are golden brown on top.
5. Let the macaroons cool completely on the pan or a wire rack then remove them and store them in an airtight container.
- Chocolate: dip the cooled macaroons in melted chocolate and let the chocolate harden.
- Peppermint: add 1/2 teaspoon of peppermint extract to the coconut mixture.
- Warm spice: add a 1/2 teaspoon of ginger and cinnamon respectively.
- Peppermint + chocolate: add 1/2 teaspoon of peppermint extract to the recipe. Add 1/4 teaspoon of peppermint extract to the melted chocolate. Dip the cooled macaroons in the melted chocolate and let the chocolate solidify.
- Tea: earl gray, English breakfast, chamomile, and chai teas are some of my favorite teas to drink with cookies.
- Coffee: whether it’s plain black coffee or a fancy frappuccino, coffee and cookies are like best friends in my book!
- More cookies: what goes better with cookies than more cookies? And these Paleo Shortbread Cookies and Peanut Butter Cookies are some of my favorites!
Coconut Macaroon Recipe Tips
- Make sure you use sweetened coconut flakes to achieve the perfect macaroon flavor!
- Beat your egg whites until they are stiff to prevent the macaroons from falling apart.
- Use a cookie or ice cream scoop to form the macaroons so they are all the same size.
- Avoid overbaking the macaroons or they will dry out!
What is the difference between a macaroon and a macaron?
A macaroon is a chewy cookie made primarily from nut shavings or pastes (specifically coconut), whereas a macaron is a delicate sandwich cookie that comes in a variety of colors and flavors.
Why do my coconut macaroons spread?
Your macaroons are probably spreading because they have too much moisture! Next time, you could try beating your egg whites until they are super fluffy!
How do I store these cookies? How long do they last?
You can store these cookies in an airtight container for 3-7 days at room temperature!
Are coconut macaroons gluten-free?
These coconut macaroons are naturally gluten-free because they have no flour!
Can I freeze these cookies?
Absolutely! Freeze them in a single layer on a baking sheet. Once they are fully frozen, you can store them in an airtight container with each layer separated by parchment paper in the freezer. They will last there for up to 3 months. And this way the macaroons won’t be frozen to each other!
Coconut macaroons are naturally gluten and dairy-free! They have no flour, milk, butter, or other ingredients that we would usually have to substitute to make baked goods gluten and dairy-free. And more good news for everyone who doesn’t eat egg yokes: this recipe has no egg yokes!
- 1 1/3 cup shredded sweetened coconut
- 1/3 cup sugar
- 2 egg whites
- 1 tsp vanilla extract
- dash of salt
- Preheat oven to 325 degrees. Line a baking sheet with a baking mat or parchment paper.
- In the mixing bowl add all your ingredients and mix until well combined.
- Use a scoop to make even macaroons on the baking sheet.
- Bake for 18-20 minutes or until golden brown on top.
- Let cool completely on pan then remove and store in airtight container.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 65mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.
Have you made these easy coconut macaroons yet? Let us know what you think!