Here is the perfect treat to make this spring; sweet little bundles of coconut with a chewy center and a crunchy exterior, known as the coconut macaroon! With only 5 ingredients, this will easily become the quickest and tastiest treat that the whole family will love and you’ll love making them too!
These cookies are for the coconut lover in the family but I’ve yet to meet anyone who doesn’t love a good coconut macaroon! They are light and sweet, chewy yet crunchy and can be dressed up with chocolate or left plain and nutty. You can make them into cute little nests and put chocolate eggs on top for a fun Easter celebration too.
As a kid, Easter was one of my favourite holidays – all the pretty pastel colours, doing lots of fun crafts; like painting eggs and of course hunting for all that candy the Easter Bunny left! Making coconut macaroons can be a fun activity with the kids as they are so simple to make and they are on the lighter side as a treat (they are also gluten free for those who are intolerant). I found some really pretty pastel chocolate covered almonds at the bulk store, that would be cute to put on top of coconut macaroon nests for Easter. You can easily make nests by pushing your thumb into your coconut mound.
Coconut macaroons can be made with or without condensed milk. It’s a popular ingredient but I much prefer using egg white to create a meringue and then fold the coconut into the mixture.
- Egg whites
- Instant sugar (also known as extra fine sugar)
- Pure vanilla extract
- Sweetened flaked coconut
- Unsweetened shredded coconut
- Dark chocolate (optional)
- Chocolate eggs/candied shaped eggs (optional)
Coconut Macaroon Variations
What’s great about this recipe is you can make a variety of choices in one recipe. I ended up dividing my coconut macaroons into 3 batches, for 3 different choices. Here are some ideas;
- Create Easter nests/baskets (to fill with candied eggs)
- Leave them plain
- Add rainbow sprinkles to the batter
- Drizzle with chocolate
- Dip the bottoms of the cookies in chocolate
Tips To Make The Perfect Coconut Macaroons
- Make sure your egg whites are at room temperature. Room temperature egg whites will whip up better and result in a fluffier macaroon. FYI, it’s easier to separate eggs when they are cold.
- Use a cookie scoop, this will help with even baking.
- Don’t flatten the coconut macaroons too much or squish them in a tight ball. They should have a dome shape and have a little air left in them to create a light and chewy bite.
- Use a combination of sweetened and unsweetened coconut, this balances the sweetness in the cookie.
Store coconut macaroons once they are completely cooled in an airtight container at room temperature for up to 4 days. They also freeze well and will last longer. You can freeze them for up to 2 months. To thaw, simply leave them at room temperature for about 30 minutes before enjoying.
How To Make Coconut Macaroons
Step One: Make your batter. Whisk your egg whites until doubled in size (adding sugar, salt and vanilla as required), then fold in coconut. Using a cookie scoop, scoop balls of batter onto a baking sheet lined with parchment paper. Bake, watching carefully. Let cookies cool before enjoying.
Step Two: Make a variety of cookies; leave them plain or make Easter nests by pressing your thumb into the center of the cookie before baking. Another option is to drizzle melted chocolate over cooled cookies.
Happy Easter baking!Print
Here’s a simple, 5 ingredient, gluten free dessert that is so versatile and so addictive! Make coconut macaroons into baskets for Easter (and add chocolate eggs), drizzle chocolate on top or dust with icing sugar for a simple everyday treat.
- Prep Time: 6 mins
- Cook Time: 15 mins
- Total Time: 21 mins
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
- 3 large egg whites, at room temperature
- 1/2 cup instant sugar (extra fine sugar)
- 1/4 teaspoon salt
- 1/4 teaspoon pure vanilla extract
- 2 cups sweetened flaked coconut
- 2 1/2 cups unsweetened shredded coconut
- Dark chocolate (optional) melted
- chocolate eggs/candied shaped eggs (optional)
- Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl (using the whisk attachment) beat egg whites at medium speed until foamy. With the mixer running, very slowly add your sugar. Add salt and vanilla.
- Raise the speed to high and beat for approx. 2 minutes until egg whites have doubled in size and are glossy.
- Add coconut. Using a spatula gently fold the coconut into the egg whites until combined.
- Using a small ice cream scoop, spoon out small mounds of coconut mixture onto your prepared baking sheet, approx. 1 – 1 1/2 inches in size and place 1 inch apart.
- Bake in the middle of your oven for 12-15 minutes, just until the coconut starts to brown on the top and bottom.
- Remove from pan and cool on a rack.
- Optional; drizzle cooled cookies with dark chocolate or make Easter nests by pressing your thumb into the center of the cookies before baking.
Cookies will last in an airtight container at room temperature for 4 days or freeze for up to 2 months.
- Serving Size: 1 plain cookie
- Calories: 78
- Sugar: 3.6g
- Sodium: 22mg
- Fat: 5.9g
- Saturated Fat: 5.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5.1g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Macaroons, Coconut, Cookies, Dessert, Easter, Gluten Free
You can use egg whites instead of condensed milk to make coconut macaroons. When the egg whites are whipped with sugar they create a fluffy meringue that binds the batter together and creates a chewy cookie.
It’s a good idea to let the coconut macaroons rest until completely cooled before enjoying. You want to let the cookie completely bind together so it has both a chewy centre and a crisp exterior.
Yes, you can use unsweetened coconut to make coconut macaroons but beware the macaroons will likely be less sweet and have a much drier texture.
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Love how simple these are to make. Looking forward to having them at a Victorian Tea that we will be hosting this month.
Thank you for another wonderful recipe.
These are so, so good! Love how simple they are to make and that they are gluten free! Thanks xo Sandy
So happy to hear Sandy, thank you for sharing 🙂