Soft and chewy, this coconut macaroon recipe makes little pieces of heaven that melt in your mouth. So hard to eat just one! Dairy-Free.
I have always been nutso for anything coconut and coconut macaroons have always been high on my list of my favourite treats. Whenever I go to a Chinese restaurant buffet I load up on these little suckers! I actually had never ventured out to try making them on my own. Which is completely crazy because they are so easy to make! Like two minutes labour and 10 minutes baking for almost a dozen.
My friend Liz owns a treat shop called De-Liz-cious! Treats in Brantford, ON came to a party a few years ago and brought a whole batch of these coconut macaroon cookies and I knew then it was time. Time to get this recipe from her because she nailed it! They are DELICIOUS. All caps because they are that good!
ingredients you’ll need
- Coconut – Unsweetened shredded coconut is best. You can use sweetened coconut but I think they are sweet enough the way they are and don’t think it is necessary but you can if you like.
- Sugar – Adds sweetness because it is a dessert and sugar is kinda important usually.
- Flour – Used to hold the coconut together when combined with the egg white and keeps the coconut flakes separated a bit so they don’t clump together into a hard rock
- Egg whites – the glue that holds it together.
- Vanilla – because all baked goods have vanilla don’t they?
- Salt – a flavour enhancer.
how to make coconut macaroons
- Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl add the egg whites, vanilla, salt, and sugar. Mix well. Add in the flour and coconut mixture to combine.
- Gently pack a tablespoon of the coconut mixture and empty onto the lined baking sheet. You should get between 10-12 coconut macaroon cookies. I find it easier to get the coconut mixture out of the tablespoon when I lightly spray the inside of the tablespoon with cooking spray. Then they seem to pop right out.
- Bake for 15-18 minutes or until the bottom starts to brown a slightly. Remove from the oven and let sit for 10 minutes to cool.
Can you freeze coconut macaroons?
Macaroons free great! Just wait for them to cool completely and then store in a tightly sealed container for up to 3 months. When you are ready to eat them just let them come up to room temperature first.
how to store coconut macaroon cookies?
Macaroons have a relatively long shelf life compared to other cookies and can be stored at room temperature in a tightly sealed container for up to one week.
This coconut macaroon recipe is made without condensed milk making it a great treat for those that are dairy-free.
An easy one-bowl recipe that is so easy even the kiddos can join in the fun! Want to jazz them up a bit?
variations to try:
- Dip the bottoms or one side in melted chocolate
- Throw a few chocolate chips in the mix
- Add a few colourful sprinkles either into the mix or sprinkled on top… just press down a bit before baking so they stick
- Add a little bit of food colouring to make colourful cookies
Other fun cookies you may like
- Gluten-Free Peanut Butter Cookies
- Vegan Funfetti Sugar Cookies
- Oatmeal Banana Chocolate Chip Cookies
- Coconut Vanilla Energy Bites
- Baking Sheet
- Parchment Paper
- Large Bowl
- Measuring Cups
- Measuring Spoons
- 1/3 cup granulated sugar
- 1/4 cup egg whites
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1 1/3 cup unsweetened shredded coconut
- 2 tbsp flour
- Preheat an oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl add the egg whites, sugar, vanilla, salt and mix well.
- Add the coconut and flour and mix to combine.
- Gently pack a tablespoon with the coconut mixture and turn over onto the parchment lined baking sheet. I find lightly spraying the tablespoon helps the coconut mixture come out of the tablespoon more easily.
- Bake for 15-18 minutes or until the bottoms of the coconut cookies turns golden brown. Remove them from the oven and let them cool to room temperature before eating.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.