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Coconut Macaroons

Golden-brown coconut macaroons stacked on a plate, with crispy edges and chewy coconut centers.
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These coconut macaroons are crisp on the outside and chewy on the inside, made with just 4 simple ingredients. Perfect for holidays or a quick sweet treat, they’re easy to make and naturally gluten-free.

Ingredients

Scale
  • 4 cups sweetened shredded coconut
  • 4 large egg whites (room temperature)
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. In a bowl, beat egg whites and granulated sugar together until frothy.
  3. Stir in the shredded coconut and vanilla extract until well combined. Let the mixture sit for 5–10 minutes if too loose.
  4. Using a small cookie scoop or two spoons, drop mounds of the mixture onto the prepared baking sheet.
  5. Bake for 20–25 minutes, or until tops are golden and edges are crisp. Rotate pan halfway through baking.
  6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Optional: Melt chocolate and dip or drizzle over cooled macaroons. Let chocolate set before serving or storing.

Notes

  • For best texture, use sweetened shredded coconut.
  • Do not overbake—the bottoms should be golden but not burnt.
  • Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
  • You can substitute almond extract or citrus zest for flavor variations.
  • Drizzle or dip in chocolate for extra richness.

Nutrition

Find it online: https://recipeeasily.com/coconut-macaroons-yummy-recipe/