Easy Coconut Macaroons Recipe

Written by Loredana Arion in Desserts

Chocolate-bottomed coconut macaroons on a wooden board with strawberries, blueberries, raspberries and redcurrants

This easy coconut macaroons recipe started with a craving for vanilla. I wanted the whole house to smell of something lovely baking in the oven. Usually, that means a batch of ricotta cookies, but this time there was no ricotta in the fridge.

I found a bag of shredded coconut in the cupboard and remembered the cookies that had been on my baking wishlist for a while. They finally made it onto the baking tray.

And *le husband had bought plenty of colorful berries, just waiting to be photographed. Dessert and photo props, sorted. 😁

What Are Coconut Macaroons?

Coconut macaroons are small cookies made with coconut, egg whites and sugar, with a slightly rustic appearance. Despite the similar names, they’re different from macarons, which have almond flour shells sandwiched together with a filling.

My version includes flour and a little vanilla, and it’s made without condensed milk. The chocolate is optional, although I certainly didn’t skip it. 😉

Why You’ll Love This Recipe

A good use for leftover egg whites. If you’ve made custard or another recipe that only needed the yolks, here’s a sweet way to put those extra whites to work.
No rolling or cutting out dough. These cookies are meant to look rustic, so there’s no need for piping bags or cookie cutters.
Lovely plain or dipped in chocolate. You can choose the finishing touch without changing the cookie mixture.
Makes a manageable batch of 15. Just right when you want a few homemade cookies without filling every cookie tin in the house.

Glass bowls of sugar and flour beside a bag of coconut flakes, two eggs and a vial of vanilla flavouring

White coconut macaroon mixture in a green mixing bowl with a spoon

Tips for Making Coconut Macaroons

Start with a clean bowl and beaters. Traces of grease or egg yolk can prevent the egg whites from whipping properly.

Weigh the sugar and flour. Spoon measurements can vary, so the gram measurements in the recipe card are the more reliable guide.

Fold gently once you add the dry ingredients. Overmixing knocks air out of the whipped egg whites. Stop as soon as everything is incorporated.

Keep the portions a similar size. Larger and smaller mounds won’t bake at the same rate.

Watch the color towards the end of baking. Coconut can brown quickly, and ovens vary. A golden color is the cue to look for in this recipe.

Handle the cookies gently while they’re warm. They’re delicate just after baking; a thin spatula helps when transferring them to a cooling rack.

Unbaked mounds of coconut macaroon mixture spaced apart on a parchment-lined baking tray

Lightly browned coconut macaroons with golden edges on a parchment-lined baking tray

Frequently Asked Questions

Do I need the mixer after adding the coconut?

No. The mixer is used to whip the egg whites and dissolve the sugar. After that, switch to a spoon to keep the mixture light and airy.

Are these coconut macaroons flourless?

No, this version contains flour. There are flourless coconut macaroon recipes, but leaving the flour out of this particular mixture would be a change I haven’t tested.

Can I skip the chocolate?

Yes. The chocolate is an optional finishing touch. You can serve the macaroons plain and let the coconut and vanilla flavors take center stage.

More Recipes to Try

If you enjoyed these macaroons, here are a few more ideas for your next sweet craving:

Coconut Lamingtons – soft sponge cake, cocoa glaze and a generous coating of coconut.

Peanut Butter Chocolate Cookies – chocolate cookies with a creamy peanut butter surprise in the middle.

Date Energy Balls – with peanut butter, oats and coconut, for days when you want something sweet without turning on the oven.

Easy Coconut Macaroons Recipe

Recipe by Loredana Arion

Servings

macaroons

Prep time

minutes

Cooking time

minutes

Calories per macaroon

kcal

Coconut and vanilla cookies made with whipped egg whites and finished with an optional dip in chocolate.

Ingredients

2 egg whites
70 g granulated sugar
70 g desiccated coconut
50 g all-purpose flour
1 teaspoon vanilla essence
A pinch of salt
Optional: chocolate for dipping

Directions

Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
Separate the eggs, reserving the yolks for another use. Beat the egg whites until stiff peaks form.
Add the sugar and salt. Continue beating until the sugar has dissolved.
Add the flour, coconut and vanilla essence. Gently fold together with a spoon until combined.
Divide the mixture into 15 small mounds on the prepared baking sheet, leaving space between them.
Bake for 15 minutes, until golden.
Carefully transfer the macaroons to a wire rack and leave to cool.
If using chocolate, melt it and dip the bottoms of the cooled macaroons into it.