Made with only 6 ingredients, including sweetened coconut flakes and egg whites, these coconut macaroons are moist, chewy, and delicately flavored with vanilla and almond. They’re wonderful for Passover and Christmas baking but can be enjoyed anytime.
6-Ingredient Coconut Macaroons Recipe
Making these coconut macaroons couldn’t be easier. You simply combine the ingredients, simmer the mixture, cool, and bake. From start to finish, the whole process takes just over an hour and most of that time is hands-free. This recipe makes classic macaroons with coconut but if you want to get fancy, you can add some slivered almonds, drizzle them with chocolate, or turn these into Easter Egg Nests. I’ll show you how to make them perfectly every time, with the tips and tricks I’ve picked up along the way!
Why I Love Making Macaroons From Scratch
Coconut macaroons are top of the list with chocolate bark and my classic coconut cookies as a holiday tradition around here. Since I’ve made my own macaroons, I’ve never bought from the store again. It’s so much easier than I thought and the results are nearly foolproof. Here’s why I love this easy recipe, and I think you will, too:
- There’s only 6 ingredients. You’ll need shredded coconut, egg whites, sugar, and pantry staples to make these easy coconut macaroons.
- Moist, chewy texture: Perfectly made macaroons have an irresistibly chewy texture. These stay tender and moist, even after baking!
- Perfect for holiday baking: Macaroons stay fresh for up to two weeks in the fridge, so these are a great dessert to make in advance for Passover, the holidays, gifting, and cookie trays.
Ingredients You’ll Need
This coconut macaroons recipe is very pantry-friendly. Here are the ingredients you’ll need. Scroll down to the recipe card below for measurements.
- Egg whites: Be sure to use real eggs and separate the whites yourself. The egg whites in the carton are not ideal for making coconut macaroons. Eggs are easiest to separate when they’re cold from the fridge.
- Granulated sugar or you can use light brown sugar.
- Sweetened coconut flakes: I like the Baker’s brand.
- Almond and vanilla extract: Using both extracts adds more depth to the flavor. If you dislike almond, you can replace it with extra vanilla.
- Salt enhances the other flavors in the recipe. Don’t skip it!
Macaroon vs. Macaron
Though spelled similar, macaroons and macarons are two entirely different cookies! Macaroons are a sweet and chewy, coconut-based cookie with lots of texture while macarons are delicate, meringue-based cookies that range in a large variety of flavors and fillings.
How to Make Coconut Macaroons
Here’s an overview of how to make perfect coconut macaroons from scratch. Scroll down to the recipe card for detailed instructions.
- Cook the ingredients. Combine the egg whites, sugar, and coconut over medium-low heat for 12 to 15 minutes, until the mixture is sticky and moist.
- Cool. Stir in the almond and vanilla extracts. Let cool in the fridge for 30 minutes.
- Bake. Scoop tightly packed tablespoonfuls on a baking sheet. Bake for 27 to 30 minutes.
Coconut Macaroons
Equipment
- heavy saucepan
Ingredients
- 3/4 cup egg whites, from 5 large eggs
- 2/3 cup granulated sugar
- 10 ounces sweetened coconut flakes, Baker's (about 3 1/3 cups)
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
- The mixture should be sticky and moist, not dry.
- Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
- Preheat the oven to 300ºF.
- Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
- Bake 27-30 minutes or until golden.
Last Step:
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Tips for Perfect Coconut Macaroons
- Use sweetened coconut. Sweetened coconut has a texture that’s already slightly sticky and it lends extra sweetness to the cookies. Using unsweetened coconut would require adjusting the other ingredients to achieve the right texture.
- Stir frequently. While the mixture is cooking, you’ll want to be stirring it frequently to prevent it from burning.
- Don’t overbake. Keep an eye on your coconut macaroons as they bake to ensure they don’t burn. They should be golden brown but not burnt when you remove them from the oven.
Complete Your Holiday Cookie Platters
I love bringing these coconut macaroons to cookie swaps and potlucks, and they make an excellent addition to a festive cookie tray. These are more delicious treats to try.
Proper Storage
- Room temperature. You can store your macaroons with coconut in an airtight container on the counter for about 5 days.
- Fridge. To extend the shelf life of your macaroons, place them in an airtight container in the fridge for up to 2 weeks.