Simple coconut macaroons are a delicious cookie treat filled with shredded coconut, egg whites, a little bit of sugar, a pinch of salt, and flavored extract. These coconut cookies are easy to make and are extra special on the dessert table.

Simple Coconut Macaroons are naturally gluten free and easy cookie to bake for a quick treat.

Best coconut macaroons

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 saltwater taffy.

The first year we were there, 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.

Chewy coconut macaroons ingredients

I always forget how incredibly easy these little white clouds of coconut are to make. You can make coconut macaroons with condensed milk or without. Our easy recipe is made without condensed milk. All you will need is

shredded coconut like Baker's sweetened coconut.
egg whites
flour
sugar
salt
flavored extract like almond extract or good vanilla extract.

If you want to make these gluten-free macaroons, you can omit the flour altogether.

Tools to make homemade macaroon cookies

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 them 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 macaroons recipe, flaked or shredded coconut can be used. The only difference you will notice will be in the texture of the cookie.

I think shredded coconut 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.

How to make healthy coconut macaroons

To start, you should preheat the oven to 325 degrees.

In a mixing 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.

coconut macaroon cookies have a soft chewy center surrounded by crisp toasted coconut.

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.

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!

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Yield: 12

Simple Coconut Macaroons

Name: Simple Coconut Macaroons
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: cookies
Ingredients: 2 ½ cups flaked coconut (sweetened or unsweetened); ½ cup of 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)

Simple Coconut Macaroon cookies are made without sweetened condensed milk and have a soft chewy center surrounded by crisp toasted coconut. A delicious treat for dessert.

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

2 ½ cups flaked coconut (sweetened or unsweetened)
½ cup of 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)

Instructions

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.

How to Make Simple Coconut Macaroons

Best coconut macaroons

Chewy coconut macaroons ingredients

Tools to make homemade macaroon cookies

Do macaroons need to be refrigerated?

Can flaked coconut be used instead of shredded?

How to make healthy coconut macaroons

Simple Coconut Macaroons

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Best coconut macaroons

Chewy coconut macaroons ingredients

Tools to make homemade macaroon cookies

Do macaroons need to be refrigerated?

Can flaked coconut be used instead of shredded?

How to make healthy coconut macaroons

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

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