These Coconut Macaroons are sweet, chewy cookies with a rich coconut flavor and golden-brown exterior. Made with just a few simple ingredients, they’re an easy-to-make treat that’s perfect for anyone craving a delicious coconut dessert. Optional chocolate dipping adds an extra layer of indulgence for a truly delightful treat!
Why You’ll Love This Recipe
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Gluten-Free: Made without flour (except for a small amount in the batter), these macaroons are perfect for those following a gluten-free diet.
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Chewy and Sweet: The combination of shredded coconut and egg whites creates a chewy texture and rich coconut flavor.
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Simple and Quick: With just 10 minutes of prep time and 18 minutes of baking, these macaroons are quick to make and even quicker to disappear.
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Customizable: Add a touch of almond extract for a deeper flavor, or dip them in chocolate for an extra indulgent treat.
Ingredients
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3 cups sweetened shredded coconut
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2/3 cup granulated sugar
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1/4 teaspoon salt
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2 large egg whites
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract (optional)
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1 tablespoon all-purpose flour
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1/2 cup semisweet chocolate chips (optional, for dipping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat. -
Mix the Dry Ingredients:
In a large bowl, combine the shredded coconut, granulated sugar, salt, and flour. -
Whip the Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. Add the vanilla extract and almond extract (if using) to the egg whites, and continue to beat for an additional 30 seconds. -
Combine the Mixtures:
Gently fold the beaten egg whites into the coconut mixture until well combined. -
Form the Macaroons:
Using a spoon or cookie scoop, form small mounds of the mixture and place them on the prepared baking sheet. Space the mounds about 1 inch apart. -
Bake:
Bake for 15-18 minutes, or until the tops of the macaroons are golden brown. -
Cool:
Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely. -
Optional Chocolate Dip:
If desired, melt the chocolate chips in the microwave and dip the bottoms of the cooled macaroons into the chocolate. Allow the chocolate to set before serving.
Servings and Timing
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Servings: 20 macaroons
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Prep Time: 10 minutes
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Cook Time: 15-18 minutes
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Total Time: 28 minutes
Variations
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Toasted Coconut: For extra coconut flavor, toast the shredded coconut in a dry pan over medium heat before using it in the recipe.
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Chocolate Variations: Experiment with different types of chocolate for dipping, such as dark chocolate or white chocolate, for unique flavor combinations.
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Fruit Add-ins: Add dried fruit, such as chopped cranberries or pineapple, for added sweetness and texture.
Storage/Reheating
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Room Temperature: Store the macaroons in an airtight container at room temperature for up to a week.
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Refrigerator: If you prefer them chilled, store them in the fridge for up to 2 weeks.
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Freezing: These macaroons freeze well. Store them in an airtight container for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I make these macaroons without egg whites?
Egg whites are essential for the structure and texture of macaroons, so substituting them is not recommended. If you need a vegan version, there are egg replacers available that might work, but the texture may vary.
Can I use unsweetened coconut?
While unsweetened coconut can be used, the macaroons will be less sweet, so you may want to increase the amount of sugar slightly to compensate.
Can I make these macaroons larger or smaller?
Yes, you can adjust the size of the macaroons, but keep in mind that larger macaroons may need extra baking time, while smaller ones may bake more quickly.
How do I prevent the macaroons from sticking to the baking sheet?
Use parchment paper or a silicone baking mat to prevent the macaroons from sticking and to ensure even baking.
Can I add other flavors to the macaroons?
Yes! You can experiment with flavoring the dough with extracts like almond, coconut, or even a little lime zest for a fun twist.
Conclusion
These Coconut Macaroons are an easy, gluten-free treat with a delightful chewy texture and rich coconut flavor. Whether served on their own or dipped in chocolate, they make a perfect snack or dessert for any occasion. With minimal ingredients and simple steps, you’ll have a batch of delicious macaroons in under 30 minutes—sure to be enjoyed by everyone!
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Coconut Macaroons
These Coconut Macaroons are sweet, chewy cookies made with shredded coconut and egg whites, resulting in a delightful texture and rich coconut flavor. With a golden brown exterior, these gluten-free treats are easy to make and perfect for any occasion. Optionally dipped in chocolate for an extra indulgence!
- Total Time: 28 minutes
- Yield: 20 macaroons
Ingredients
3 cups sweetened shredded coconut
⅔ cup granulated sugar
¼ teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 tablespoon all-purpose flour
½ cup semisweet chocolate chips (optional, for dipping)
Instructions
Preheat the Oven: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Coconut Mixture: In a large bowl, combine the shredded coconut, sugar, salt, and flour.
Beat the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Add the vanilla extract and almond extract (if using), and beat for an additional 30 seconds.
Combine the Mixtures: Gently fold the beaten egg whites into the coconut mixture until well combined.
Shape the Macaroons: Using a spoon or cookie scoop, form small mounds of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake the Macaroons: Bake for 15-18 minutes or until the macaroons are golden brown on top.
Cool the Macaroons: Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional Chocolate Dip: If desired, melt the chocolate chips in the microwave. Once the macaroons are cool, dip the bottoms into the melted chocolate and allow it to set before serving.
Notes
“For extra coconut flavor, toast the shredded coconut in a dry pan before using.”
“Macaroons can be stored in an airtight container at room temperature for up to a week.”
“Using parchment paper or a silicone mat will help prevent the macaroons from sticking to the baking sheet.”
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: baked
- Cuisine: American
- Diet: Gluten Free
