Easy Coconut Macaroons
Easy Coconut Macaroons …so easy to make! You only need 6 ingredients and one bowl!
Simple to make coconut macaroons, soft, chewy and full of coconut flavor. Plus lighter and healthier than most cookies! You can make them plain or dip them in chocolate for an added touch! These are for the true coconut lovers out there!
These macaroons taste wonderful dipped in melted chocolate with a little drizzled on top. It reminds me of an almond joy! They also are adorable with chocolate eggs on top for Easter celebrations.
This recipe/post was shared a few years back by our contributor Jen from Yummy Healthy Easy and I updated with the chocolate/Easter egg photos!
I am a HUGE coconut fan. When I was a kid, my grandma used to sprinkle coconut on top of sliced oranges for a quick side dish. It turned into a little thing she always did for me. From then on, I loved anything involving coconut!
Easy Coconut Macaroons Ingredients (Find printable recipe below)
I love baking macaroons. They are one of the easiest cookies to throw together. They have only 6 ingredients and are mixed up really quick in a mixing bowl. This recipe was one I got years ago from a friend and I make them every year. It’s easy to cut this recipe to half, or to double, triple, etc. They’re soft, chewy and are chock full of coconutty goodness. These are the perfect addition to your holiday cookie plates!
Easy Coconut Macaroons Video
Easy Coconut Macaroons Printable Recipe
Easy Coconut Macaroons
Yield: 1-2 dozen
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Ingredients:
- 2 2/3 cups flaked sweetened coconut
- 1/4 cup all-purpose flour
- 2/3 cup sugar
- 1/4 teaspoon kosher or fine sea salt
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate melting wafers (optional)
Directions:
Preheat oven to 325ºF. Line a baking sheet with parchment paper or a baking mat.
In a mixing bowl, combine coconut, flour, sugar and salt. Stir in egg whites and vanilla. Mix well.
Drop by rounded teaspoonfuls onto prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
Remove from oven and cool cookies on wire rack. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.
Enjoy!
Such a yummy treat! Can’t wait to make these again this Easter!
Enjoy!
I’m going to a cookie exchange this week, maybe I’ll try to make these to bring with! Looks delicious!
Yum!! Thanks for these! They look delicious!
Wowza! These look amazing Jen!!! Gorgeous pics too! Yummy!!!
hi, I made these today and they are wonderful. I was wondering if you knew the calories per cookie….Thanks for sharing.
I’m so glad you liked them! I’m sorry, but I don’t know how many calories per cookie!
These look yummy, but I
Have a question. Do you beat the egg whites or add right out of the shell?
I very much miss the sweetened and moist coconut in the US at this time of the year. Here it is dry, small, hard and non-sweetened flakes…so macaroons take a bit to get them to taste good. Usually I re-hydrated them with sweetened condensed milk, but they don’t turn out as fluffy as I’d like. I’ll keep dreaming of the ones I see online. :)
Do you beat the egg whites? Or add them out of the eggs?
You separate the eggs and only use the whites, but you do not beat the whites before adding to the other ingredients.
These are easy and tasty , my first attempt at macaroons.
Looks delicious
Is this with sweetened coconut?
We used unsweetened, but you could use sweetened and decrease the sugar.
These macaroons look great, Jen. Has anyone ever tried
using stevia instead of sugar? I have to keep away from
sugar due to health reasons. Thanks!
I haven’t really experimented a lot. I’d suggest trying their 50/50 mix that contains sugar and go from there. Best of luck!
These cookies were delicious ! Thank you for a great cookie, I have never attempted macaroons , total success ! xx
Can I use 2 TBSP of coconut flour instead of white flour? Do you think it will work?
I haven’t tried, but I do think it would work!
These cookies are wonderful – I just baked them and I think I found my favorite cookie recipe! I love it that the dominant flavor is the coconut, and they are not as sweet as the store-bought macaroons tend to be. Thanks for the recipe.
Regarding your recipe for “Easy Coconut Macaroons”, do you use sweetened coconut flakes or plain coconut flakes with no added sugar. I love macaroons but wonder about sweetened coconut AND 2/3 cup sugar? Thanks
We used unsweetened flakes. :)
I make these same macaroons but after they cool I spread melted semisweet chocolate chips on the bottom Yum
That sounds delicious! :)
I JUST made these and they are delicious! Thank you for sharing (nom nom nom)
just wondering if you are sappose to whip the egg whites?I wanna try these thanks
No egg white whipping required for this recipe! :)
Love theses recipe!
How far in advance can these be made? I’m trying to get as much done in advance of a party we’re having in a week and a half as possible. Thank you!
You could make these two or three days before :)
I enjoy your webpage! You remind me of my daughter. I have two “Grands,” and I am always looking for things they might enjoy. I recently retired after 40 years as a school-based Speech Therapist. I miss it a lot! I am glad my Grands volunteer me to help at their schools. I have baked several of your recipes and appreciate you for sharing Naptime…your children are blessed.
Love vintage!
Taste wonderful! The mixture was wet and some of the cookies spread a bit. Would a little more flour serve to stiffen it up a bit?
Yes, I’d add a tablespoon or so next time!
Any suggestions for discarded egg yolks?
Would like to use them for something useful instead of
throwing them away.
You could use them in a creme brule or a homemade pudding recipe! :)
So easy, and so delicious! I added some white chocolate chips to mine. 😊
These look dangerously delicious!!
These look delicious! I suffer from celiac, so, I can’t use regular flour. Have you tried making these with any other types of flour? I’m thinking either a coconut or almond flour might be tasty.
Actually, an all-purpose gluten-free flour would ideal. Something that has a mix of different rice flours and potato starch. :)
I made these tonight, they were SO easy and turned out so good! Everyone ate them all up, I ate 4 in one sitting!! Highly recommend
Can refrigerated egg whites (such as egg beaters) be used to make these cookies?
I haven’t tried it, but it should work the same! :)