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
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!
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- 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.
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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