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!
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
- shredded coconut
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!
- 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
- Heat oven to 300 degrees F. Line two cookie sheets with parchment paper or silicone baking mats.
- 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.
- Gently fold in the remaining sugar, coconut and sugar until incorporated.
- 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.
Recipe from the book "Crazy about Cookies" by Krystin Costella page 228. Changes in the recipe are noted above.
Amount Per Serving:Calories: 93 Total Fat: 5g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 67mg Carbohydrates: 12g Fiber: 2g Sugar: 10g Protein: 1g