Love coconut? Make sure to try my Coconut Cake recipe! It’s THE BEST!
This Is the Easiest Ever Coconut Macaroons Recipe!
Macaroons may seem like a fancy dessert, but they’re actually super easy to make! This recipe couldn’t be simpler, and it makes perfect macaroons every time.
I prefer a slightly drier macaroon as opposed to a sticky macaroon, so if that’s how you like them too, this will be a recipe you will love…BUT I am including a simple trick that allows you to control the texture so you can make YOUR perfect macaroon every time!
The coconut flakes on the outside get nice and toasty while the insides of the macaroons stay chewy and soft. They bake up in just 20 minutes, and you only need 6 ingredients to make them. These coconut macaroons are an awesome homemade treat for busy weeknights.
These macaroons are made with flaked coconut and a few classic cookie ingredients. They’re really that simple!
- Sweetened Flaked Coconut
- All Purpose Flour
- Egg Whites: Bring your egg whites to room temperature.
- Granulated Sugar
- Kosher Salt
- Vanilla Extract
How to Make Coconut Macaroons
All you need to make these macaroons is an oven and a stand mixer. They come together in about half an hour, making them the perfect last-minute afternoon treat or late-night snack!
- Heat Oven: Preheat your oven to 325°F. Line a baking sheet with parchment paper or a silicone mat and set it aside.
- Combine Flour & Coconut: In a medium bowl, stir together the coconut and flour until they’re combined and the flour coats most of the coconut.
- Complete Batter: In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites, granulated sugar, salt and vanilla on high speed for 3 minutes. Mixture will be opaque and glossy but won’t form stiff peaks. Fold in the coconut mixture until combined evenly.
- Assemble on Baking Sheet: Using a 1.5-tablespoon cookie scoop (or a heaping tablespoon), drop the mixture onto the prepared baking sheet, 2-inches apart.
- Bake: Cook for 20 minutes, or until the edges and tops are golden.
- Let Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Making the Best Macaroons the Way YOU Like Them!
- Add More Coconut for Extra Crunch: If you want your macaroons to be a little more light and crispy, add an extra cup of coconut flakes.
- Try Different Flavors: Feel free to substitute the vanilla extract for coconut extract, almond extract or another extract of your choice.
- Make Them Sticky: These produce a less sticky macaroon, which is what I prefer. If you like your macaroons to have a stickier texture, only mix the egg whites until they’re foamy and the sugar is almost all dissolved, not until they are glossy and opaque! It’s a simple trick that allows you to control the texture!
Fun Mix-In Ideas
- Make Them Chocolatey: Who doesn’t love chocolate and coconut? Try adding 1/2 a cup of mini chocolate chips to your batter or dipping your cooled macaroons in melted chocolate!
- Extracts: Use 1/2 teaspoon of almond extract instead of vanilla to give these a sweet almond flavor. OR add 1/2 teaspon of cocontu extract to really amp up the coconut flavor!
- Add Chopped Dried Fruit: These cookies will taste lovely with 1/2 a cup of your favorite dried fruit mixed in.
- Make Them With Nuts: Try adding 1/2 a cup of your favorite chopped nuts into your macaroon mixture.
- Add Sprinkles: If you’re making these cookies for a celebration, mix in 1/2 a cup of rainbow sprinkles to make them really stand out!
How to Store Coconut Macaroons
These macaroons should be stored in an airtight container at room temperature. Let them cool completely before storing them. Your macaroons will stay fresh for up to 3 days!
Can you Freeze Homemade Macaroons?
These macaroons are 100% freezer friendly. They’ll last for up to a month if you freeze them in an airtight container. Just let them thaw out on the counter before enjoying them!
These chewy Coconut Macaroons are a quick and easy dessert made with just 6 ingredients. They’re crispy on the outside and soft on the inside!
- 4 cups sweetened flaked coconut
- 1/4 cup all purpose flour
- 4 large egg whites, room temperature
- 2/3 cup cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium bowl, stir together the coconut and flour until combined and flour coats most of the coconut.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites, granulated sugar, salt and vanilla on high speed for 3 minutes. Mixture will be opaque and glossy but won’t form stiff peaks. Fold in the coconut mixture until combined evenly.
- Using a 1.5-tablespoon cookie scoop (or a heaping tablespoon), drop the mixture onto the prepared baking sheet, 2-inches apart.
- Bake for 20 minutes or until the edges and tops are golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store airtight at room temperature for up to 5 days.
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