Simple Coconut Macaroons

Simple Coconut Macaroons

Simple coconut macaroons are a delectable cookie treat filled with shredded coconut, egg whites, a little bit of sugar, a pinch of salt, and flavored extract. These coconut cookies are effortless to make and are extra special on the dessert table.


  • 3 cups sweetened, shredded coconut
  • 4 large egg whites
  • 1/2 cup sugar
  • 1 tsp vanilla or almond extract 
  • 1/4 teaspoon salt


  1. Heat your oven to 350 degrees.
  2. Evenly spread out the coconut on a baking sheet for a stronger coconut flavor and toasted appearance, and bake for about 5 minutes. Don’t fully toast the coconut now. When it starts to toast just a bit, take it out of the oven. Let it cool for about 5 minutes.
  3. Mix the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.
  4. Adjoin in the coconut and mix thoroughly.
  5. Set parchment paper or a Silpat baking mat on your baking sheet.
  6. Wet your hands (to avoid sticking) and shape the cookie mixture into balls.
  7. Bake for 15-20 minutes until they are the desired color. The more golden the macaroons, the more toasted they are.
  8. Mizzle chocolate or caramel sauce over the coconut macaroons for a crazy recipe before serving.


Nutritional Information Per Serving : 
  • CALORIES: 121
  • TOTAL FAT: 5g
  • FIBER: 2g
  • SUGAR: 15g
  • PROTEIN: 1g

How to Store Coconut Macaroons

Coconut macaroons can be left at room temperature and stored in an airtight container for about a week. Kept in the refrigerator, they’ll last two weeks, and several months when frozen.

Coconut macaroons are perfect for Christmas cookies or a winter treat. Go on! Indulge your senses in these awesome delicacies. 

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