Simple Coconut Macaroons

5 from 1 vote

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.

Course Dessert

Cuisine cookies

Keyword baking, coconut cookies, cookies, desserts, flour, macaroons, sugar, vanilla

Cook Time 15

Total Time 15

Servings

Calories 121kcal

Author Kelly Pugliano

Equipment

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

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

Get Recipe Ingredients

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.

Nutrition