I always forget how incredibly easy these little white clouds of coconut are to make. All you really need is shredded coconut, egg whites, a little bit of sugar, pinch of salt and flavored extract to make these Simple Coconut Macaroons. One great side feature; these cookies are naturally gluten free.
When our kids were younger, our family vacationed with friends for a whole glorious week down at the Jersey Shore. We did this pilgrimage to Ocean City (affiliate link) for fun at the beach and to enjoy our traditional strolls down the boardwalk for frozen custard, kettle corn, and salt water taffy. The first year we were there, my girlfriend and I happened upon a candy store that enticed us in with their enormous chocolate dipped Coconut Macaroon cookies lined up neatly on a cookie tray. Mounds of chewy coconut as big as baseballs were made each morning and once they were gone, they were gone. We learned quickly, if these treasures were spied in the window, we had to stop right then to get one.
So, whenever I whip up a batch of these delicious cookies, I always think of those long delicious on the boardwalk.
I like to make these with an almond before dipping or drizzling with chocolate. I can never say no to a homemade “Almond Joy” and once you taste this delectable treat, my guess is you won’t be able to either. As I mentioned above, these cookies can be gluten free and although this recipe has a trace of flour, it can easily be omitted and still have tremendous results. A low slow oven ensures a crisp, toasted outside and a soft chewy center.
Simple Coconut Macaroons
Simple Coconut Macaroon cookies have a soft chewy center surrounded by crisp toasted coconut.
- 2 ½ cups flaked coconut (sweetened or unsweetened)
- ½ cup sugar
- 2 Tbsp. flour (can omit for gluten allergies)
- 2 egg whites, beaten until frothy
- Pinch salt
- ½ tsp. almond extract (can use vanilla if preferred)
- Preheat oven to 325 degrees.
- In a bowl, combine coconut, sugar, flour (unless omitting) and salt. Add egg whites and almond extract. Stir until well combined.
- With a small cookie scoop (or by tablespoon), drop cookies onto a parchment lined cookie tray 1-inch apart.
- Bake 15-20 minutes, until edges begin to turn a golden brown.
- Cool on dinner plate.
This recipe makes approximately 1 ½ dozen cookies. Cookies can be stored in an airtight container for up to a week, if they are around that long!
Do you like this recipe? Try our Homemade Granola
Or Try our delicious Monster Chocolate Chip Cookies!
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