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!
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Coconut Macaroons Taste Like Vacation
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, NJ for fun at the beach and to enjoy our traditional strolls down the boardwalk for frozen custard, kettle corn, and Shriver’s 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 walks on the boardwalk.
What are Coconut Macaroons Made of?
These chewy macaroons are made of really simple ingredients. All you will need is
If you want to make these cookies gluten-free, you can leave out the flour altogether.
Do Macaroons Need to Be Refrigerated?
Coconut Macaroon cookies do not need to be refrigerated. You can keep them in an airtight storage container on the counter for up to a week.
If you would like to keep them longer, simply wrap individually with plastic wrap and place in the freezer. Frozen coconut macaroons will keep up to 3 months.
Can Flaked Coconut be Used Instead of Shredded?
When making these chewy macaroon cookies, flaked or shredded coconut can be used. The only difference you will notice will be in the texture of the cookie. I think shredded lends itself to make a chewier cookie, where flaked tastes great in our homemade granola!
A fun twist on these delicious cookies is making them 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.
My Favorite Tools to Make Coconut Macaroon Cookies
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- 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!