Coconut Macaroons

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5 from 3 reviews

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. 


Units Scale
  • 3 large egg whites, at room temperature
  • 1/2 cup instant sugar (extra fine sugar)
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 cups sweetened flaked coconut
  • 2 1/2 cups unsweetened shredded coconut
  • Dark chocolate (optional) melted
  • chocolate eggs/candied shaped eggs (optional)


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl of a stand mixer (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.
  3. Raise the speed to high and whip for approx. 2 minutes until egg whites have doubled in size and are glossy.
  4. Add coconut. Using a spatula gently fold the coconut into the egg whites until combined.
  5. Using a small ice cream scoop, spoon out small mounds of coconut mixture onto your lined baking sheet, approx. 1-1 1/2 inches in size and place 1 inch apart.
  6. Bake in the middle of your oven for 12-15 minutes, just until the coconut starts to turn golden brown on the top and bottom.
  7. Remove from the pan and cool on a wire rack.
  8. 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.

Add Chocolate: Melt chocolate in a microwave-safe bowl on low heat in 3-4 intervals until smooth and melted. Drizzle the melted chocolate over the cooled macaroons either on parchment paper or on a wire rack. Or dip the bottoms of each macaroon in chocolate. 


Let me know what you think of this recipe!x
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