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.
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
- flavored extract like almond extract or good vanilla extract.
If you want to make these gluten-free macaroons, you can omit the flour altogether.
Related recipes: Nana's Sand Tarts, Brown Sugar Shortbread, Classic Sugar Cookies, Chocolate Nutella Sugar Cookies, 3-Ingredient Peanut Butter Cookies, Monster Chocolate Chip Cookies, Cast Iron Skillet Cookie
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.
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!
If you love THE best coconut macaroon cookie recipe as much as my family does, please help me share the love by sharing on Facebook and Pinterest!
And be sure to tag us @eatpicks- #eatpicks if you share on Instagram!
Be sure to sign up for our newsletter to get all the latest posts straight to your inbox!
Simple Coconut Macaroons
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.
- 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)
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Carrington Farms gluten free, hexane free, NON-GMO, free of hydrogenated and trans fats in a BPA free bottle, liquid coconut cooking oil, unflavored, 16oz (ounces)
Godinger Dublin Cake Plate Cake Stand,12 inches
YOUTAI Oven Mitts and Pot Holders, 4PCS Oven Mitts Set, Heat Resistant up to 572 F/300°C Non-Slip Food Grade Kitchen Mitten Silicone Cooking Gloves for Kitchen, BBQ Cooking Baking Grilling
D'Lifeful Cookie Jar with Airtight Seal and Bamboo Lid - Jars for Candy Storage, Farmhouse Kitchen Canister, Metal Tins for Cookies, Accessories for Kitchens - Vintage Containers with Lids for Food
Cookie Scoop Set,JSDOIN Ice Cream Scoop Set, 3 PCS 18/8 Stainless Steel Ice Cream Scoop Trigger Include Large-Medium-Small Size, Melon Scoop (cookie scoop)
PaperChef Culinary Parchment Multipurpose Non-Stick Paper, 205 sq ft
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 71mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 1g
Original Post: 6/9/19
Updated Post: 12/2/20
Quinoa PB & Jelly Oatmeal | Eat Picks
Tuesday 24th of November 2020
[…] Previous Post: « Simple Coconut MacaroonsNext Post: Easy Strawberry Almond Mug Muffin Recipe (Keto Friendly) » […]