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Easy Coconut Macaroons

Easy Coconut Macaroons are chewy, baked, sweet bundles of coconut, sugar, and egg whites. Perfect for Passover dessert or for our gluten free dessert lovers!

a dozen coconut macaroons on wire cooling rack and with white and blue napkins underneath

Passover is approaching and my friend hosts quite a feast for her family and loved ones. It sounds like she has been doing this for years and is well prepared– I think she told me she will cook at least 6 briskets along with flourless chocolate cake and a long list of other dishes like this apple cake for Passover.  Coconut macaroons are the perfect addition– I hope she enjoys this batch from me along with her other Passover desserts.

What is the difference between macaroons and macarons?

Let’s start with these easy coconut macaroons. Macaroons are chewy, baked, sweet bundles of coconut, sugar, and egg whites. They are not to be confused with the similar-sounding macarons, the French cookie creation. I buy coconut macaroons year round my local grocery store and am happy to learn how easy they are to make at home.

How do you make macaroons?

Some macaroons recipes have egg whites whipped until soft and fluffy or some recipes for macaroons require sweetened condensed milk. I use the egg white method here. 

Bake these coconut haystacks with only 5 ingredients:

  • egg whites
  • salt
  • sugar
  • shredded coconut
  • vanilla

First, whip the egg whites with an electric mixer until soft peaks form. You could instead use a stand mixer with the whisk attachment. Next add the salt and sugar and blend. Fold in the coconut and vanilla extract with a silicone spatula until well combined.

Use a cookie scoop or 2 teaspoons to form the little coconut haystacks. Cover your baking sheets with parchment paper. Space out your coconut macaroons on the baking tray and then bake at a low temperature of 300 degrees F in the oven until golden brown.

Simple enough and because there is no flour in the recipe, these easy coconut macaroons beauties are perfect for a Passover treat or for a gluten free cookie recipe.

Variations on Macaroon Recipes

  • Macaroons dipped in chocolate would be nice
  • Adding a bit of orange zest to the coconut mixture to bake citrus macaroons
  • Swap almond extract for vanilla extract for almond macaroons
  • Fold in a cup of mini chocolate chips to the macaroon batter

How will you make your macaroons?

Enjoy this easy coconut macaroon recipe!

Yield: 20

Easy Coconut Macaroons

Coconut Macaroons

Naturally gluten free, these coconut macaroons are easy to make.

Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes

Ingredients

  • 2 large egg whites
  • 1/8 teaspoon salt
  • 1/3 cup granulated sugar
  • 4 cups shredded sweetened coconut (original recipe calls for 3 cups)
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 300 degrees F. Line two cookie sheets with parchment paper or silicone baking mats.
  2. Using an electric mixer, beat the egg whites until soft peaks form. Add the salt and sprinkle about 3-4 Tablespoons of the sugar on the egg whites. Continue to beat the mixture until stiff peaks form.
  3. Gently fold in the remaining sugar, coconut and sugar until incorporated.
  4. Use a small melon ball scooper to form small mounds of dough. Drop on the cookie sheets and bake for about 16-18 minutes or until the coconut begins to turn a slightly golden color.

Notes

Recipe from the book "Crazy about Cookies" by Krystin Costella page 228. Changes in the recipe are noted above.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 67mgCarbohydrates: 12gFiber: 2gSugar: 10gProtein: 1g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

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Pin this recipe for coconut macaroons for later!

Pinterest image with text overlay of a dozen coconut macaroons

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Lea Ann (Cooking On The Ranch)

Saturday 29th of March 2014

I've had a tread mill for over 10 years and love it. I was afraid I'd buy it and not use it, but I've used it so much I'm surprised its still standing. Enjoy! And these macaroons look lovely. Child's Bakery closed in Highlands Ranch and I used to stop in and buy a dozen. I've not had any for a couple of years, so I feel macaroon deprived.

Holly F

Saturday 29th of March 2014

Lea Ann, that is impressive that you've stuck with your treadmill. let's hope I have the same determination! I didn't know Child's was no longer in Highlands Ranch. It's not somewhere I pass frequently but I did have a cake from their bakery a few years ago that I still remember as being wonderful. I'll have to check out which other locations are still near by.

Ansh

Monday 24th of March 2014

These are my all time favorite!! I am ready to make any kind of foodie trade with you for these :D Really!

[email protected] is How I Cook

Monday 24th of March 2014

I wish I had a friend that would give me a treadmill! This is a perfect, classic macaroon. I make many of them for Passover, too. After having done these for many years our family decided we prefer the condensed milk variety and I do a lot of varieties. Check them out. Just wish I could figure out how to get briskets to Phoenix! And I have a great Passover cake that I bet she would love. Take care, Holly. If the treadmill works, let me know!

Holly F

Saturday 29th of March 2014

I didn't know you could make these macaroons with condensed milk. Will surely check out your recipe. Thanks, Abbe!

Julie @ This Gal Cooks

Monday 24th of March 2014

Now that's a great trade off! Bake goodies, give away to friend, get treadmill. Not bad, Holly!

These little macaroons look so darn good. Pinned. Hope you have a great week, Holly.

Holly F

Saturday 29th of March 2014

Thanks for pinning, Julie! I think I'll make these macaroons again this month. Wouldn't they be cute for Easter in the shape of nests with jelly beans nestled in there too?

Karen Harris

Monday 24th of March 2014

Coconut macaroons are a specialty of a dear friend of mine. I have avoided hers the last few times she has made them, but your beautiful plate full just might push me over the edge. I'd say your friend made a good trade, but beware she just might need it back after enjoying your sweets for a few months.

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