Light and chewy 3-ingredient Coconut Macaroons are the easiest cookies of all time. Dipping them in chocolate is “optional” but really, why wouldn’t you?

Love coconut? You simply must try these Coconut Macaroons.
Beautifully toasted on the outside and sweet and chewy in the center.

Easy Coconut Macaroons

There are tons of different coconut macaroon recipes. There are recipes with condensed milk, without condensed milk, with flour, gluten-free coconut macaroons….
For this particular macaroon recipe, I opted for egg whites and sugar rather than sweetened condensed milk. Since it provides a light yet chewy texture that isn’t too sweet or too dense.

What Ingredients You Need

The best part of this coconut macaroons is that doesn’t call a ton of ingredients. In fact, this recipe requires only 3 super simple ingredients:

room temperature egg whites
granulated sugar
coconut

How To Make Coconut Macaroons

Coconut Macaroons are incredibly simple to make, and I just have a few tips for you below in order to make them come out perfectly every time.

The most important part of making macaroons (at least, for this recipe) is whipping your egg whites and sugar to stiff peaks.  “Stiff peaks” just means that if you raise your beaters or a spatula or knife directly out of your beaten egg white, the peaks that form just stand straight up and do not fall back into themselves.

Easy Coconut Macaroons

Dan

Light and chewy 3-ingredient Coconut Macaroons are the easiest cookies of all time. Dipping them in chocolate is "optional" but really, why wouldn't you?

2 from 3 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine French

Servings 30 cookies

Ingredients

  

• 4 egg whites room temperature**
• 3 cups sweetened coconut shredded
• 1/2 cup granulated sugar

Instructions

 

• Preheat oven to 350 F. Line a baking sheet with parchment paper.
• In a bowl, whisk the egg whites until soft peaks, gradually add the sugar and mix until stiff peaks, about 2-3 minutes. Gently fold the coconut and mix with a spoon.
• Using a small ice cream scoop, (or two spoons), scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart. Bake for about 15-20 minutes, or until the macaroons are golden brown.
• Let them cool before eating or dipping in chocolate (if desired). Store in an airtight container. Enjoy!

Notes

 

*- Make sure that the bowl you will be using to beat your egg whites is completely clean, dry, and grease free, otherwise your eggs may fail to reach stiff peaks.

Keyword 3-ingredient, Coconut, Easy Recipe