Cookies/ Dessert/ easy/ few ingredients/ Gluten-Free Desserts/ Holiday/ no mixer/ quick

Easy Coconut Macaroons

June 27, 2016

These classic coconut macaroons are crispy on the outside, soft and chewy on the inside, and only take 5 minutes to make.

Easy Coconut Macaroons

Coconut macaroons are not to be confused with French macaron cookies, as often happens. Macaroons are made with coconut along with a few other simple ingredients such as sugar for sweetening and egg whites to bind the ingredients together.

Easy Coconut Macaroons


You can use either sweetened or unsweetened coconut, shredded or flaked. Sweetened coconut yields a sweeter but also chewier texture because the coconut is mixed with powdered sugar.

Egg whites

Some recipes suggest whipping the egg whites and sugar into a meringue, which makes the cookies crunchier. I find just mixing all the ingredients together to be very tasty, so I usually skip this step, but you can try both versions to see what you like best.

Easy Coconut Macaroons


Coconut macaroons are good on their own, but I love them best when dipped in or drizzled with melted dark chocolate. You’ll need about 4 ounces/100 grams of chocolate. After dipping, place the cookies chocolate side down on a baking sheet and refrigerate for a few minutes until chocolate hardens.


The same day they are made, these cookies have a crispy texture, but over time the exterior becomes softer. The insides stay soft and chewy for several days. You can keep them at room temperature or in the refrigerator.

Easy Coconut Macaroons

Easy Coconut Macaroons
Easy Coconut Macaroons
YIELD: 24 cookies
These classic coconut macaroons are crispy on the outside yet soft and chewy on the inside, and only take 5 minutes to make.

  • 3 large egg whites
  • 1/2 cup (100 g/3.5 oz) granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla or almond extract
  • 3 cups sweetened shredded coconut
  1. Preheat oven to 325F/160C. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk eggs until well beaten, then whisk in sugar, salt, and vanilla extract until combined. Stir in coconut and mix until evenly moistened.
  3. Drop rounded spoonfuls, about 1 1/2-inches/4 cm in diameter, onto the baking sheet and space them about 1 inch apart. Keep them rounded and mounded, don’t flatten them. Bake for about 15 minutes until golden brown on some parts. Avoid overbaking, which will make the cookies dry. Allow macaroons to cool on baking sheet for 5 minutes, then gently transfer them to a wire rack to cool completely.
  4. Macaroons will keep for several days in an airtight container at room temperature or in the fridge.


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  • Reply
    Amanda @ Cookie Named Desire
    June 30, 2016 at 2:30 pm

    I love coconut macaroons. They are such a tasty treat and so easy to make. This is such a nice tutorial for anyone looking to make them for the first time!

  • Reply
    September 6, 2017 at 3:59 pm

    Is it possible to add goodies to the macaroons? Like chocolate, raisins, alcohol?


    • Reply
      September 11, 2017 at 4:07 am

      Hi Hilla, you can add mini chocolate chips or raisins, but not too much so the batter won’t fall apart. Adding a splash of alcohol is fine, too!

  • Reply
    March 9, 2019 at 7:15 pm

    Do the egg whites have to be room temperature?

  • Reply
    September 12, 2020 at 12:18 pm

    How much is 1 cup of dessicated coconut in grams?

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