Easy Coconut Macaroons
These Easy Coconut Macaroons are made with only 6-ingredients! Plus, this is a gluten free macaroon recipe and it could not be easier. Step-by-step video below.
Homemade Macaroons without sweetened condensed milk are just as easy to make, plus, they’re even lighter in texture!
Well, I did it again.
Last week, I spent a day at the beach and managed to sunburn myself pretty badly in some areas. (Yeah, in southern Cali, you can pretty much spend 11 months out of the year at the beach. 😂)
This has been a constant struggle for the past few years of my life.
I mean, there have actually been times when I’ve come back from the beach with distinct outlines of handprints on my skin, clearly marking the areas I missed.
What’s a little perplexing and irritating about this particular time is the fact that I actually made it a point to slather on sunscreen–and slather it on multiple times throughout the day to avoid the pain, suffering, and months of having weirdly-uneven-sort-of-tan skin.
So…I’m either ridiculously terrible at putting on sunscreen, or terribly unlucky. Maybe both–I don’t know.
If you’re looking for me, I’ll just be in the aloe vera aisle clearing out the shelves. No biggie.
It’s fine, I have these Coconut Macaroons to drown my sunburnt sorrows in (I also have this Coconut Banana Cream Pie and these Orange Coconut Macaroons to wallow with).
I’ve had my fair share of macaroons (can we just discuss that Sprouts makes the best store-bought ones ever?? Try them asap), but I’ve never tried my hand at them until my mom asked for them for her birthday.
My parents are cutting back on gluten, so these gluten free coconut macaroons ended up being the perfect substitute for a birthday cake. Super moist, super coconut-y, and super easy.
These macaroons are seriously the baking trifecta. If you love coconut, you are probably (I won’t commit to definitely, because we all live our own lives 😉 ) going to love these!
These Macaroons only have 6-ingredients:
- egg whites
- granulated sugar
- salt
- coconut
- almond extract
- vanilla extract
The almond extract is not a typical ingredient in coconut macaroons, but I happen to love the subtle nutty flavor it gives these cookies.
Coconut Macaroons Tips & Tricks:
– There are tons of different coconut macaroon recipes. There are recipes for coconut macaroons with condensed milk, coconut macaroons without condensed milk, chewy coconut macaroons, coconut macaroons with flour, gluten-free coconut macaroons…I digress. For this particular macaroon recipe, I opted for egg whites and sugar rather than sweetened condensed milk.
– Making coconut macaroons with egg whites yields for a light yet chewy texture that isn’t too sweet or too dense.
– These macaroons are also naturally gluten free. If you are in search of an easy gluten free dessert (or easy gluten free cookie recipe), these macaroons are the solution to all of your problems! Well, at least all of your gluten free dessert problems (umm but so is this Mocha Flourless Chocolate Cake). Let’s not get too crazy now. 😉
Easy Coconut Macaroons
Ingredients
- 4 egg whites
- 1/2 cup granulated sugar
- a dash of salt, around 1/8-1/4 tsp
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 4 cups sweetened coconut, shredded
Instructions
- Preheat oven 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, add egg whites, sugar, salt, almond extract, and vanilla extract.
- With a hand mixer, beat egg white mixture until thick and frothy, about 2-3 minutes.
- Add coconut to egg white mixture, and stir until combined.
- With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart.
- Bake for about 20-25 minutes, or until the macaroons are golden brown.
- Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Here are some other cookie recipes you might enjoy:
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
I haven’t made macaroons in a long time. Time to change that!
Have just made them excited as waiting for them to come out oven keep looking at em hope they come out like the recipe think they will looking good
I saw this video on Facebook and couldn’t wait to try these! Super easy. Love that they’re gluten free!
I just made these macaroon and it turned out really nice…but….I think if the almond essence is omitted, it should taste better, because its quite overpowering even though its half a teaspoon…yup..better without!!
Fantastic macaroons! Made twice this week. Ended up cutting the almond extract in half & topping w dark chocolate glaze. Big hit. Thank you!!
Will use these recipes
You mention 7 ingredients, but I only count 6 in the recipe! I really want to make macaroons! but….
Oh wow, I apparently cannot count. 😂 You’re 100% right, the recipe only calls for 6 ingredients (even the video shows the recipe with 6 ingredients!). Thanks for letting me know! It has been updated. 🙂
These are the best I have made
Thank you so much, Connie!
Can you use unsweetened coconut flakes?
Hi Jennifer, the trouble with unsweetened coconut flakes is that they are much drier than sweetened coconut flakes, which can make them a bit more crumbly. You are welcome to try though, but I can’t guarantee they will stick together nicely. 🙂
hello everyone! I can only get the unsweetened shredded coconut here in Switzerland..any suggestions to ensure They Will stick?! thanks! 🙂
made them with unsweetened coconut and they turned out great! Obviously not as sweet but a nice treat for my diabetic husband.
You can try with sweetened coconut flakes and just reduce the white sugar in the recipe- I plan on trying that out today and will post back if I do!
I made this recipe but beat the egg white mixture with my kitchen aid mixer (whisk attachment) until the mixture resembled meringue (more than “frothy”). You will want to use moist coconut such as Bakers. I cooked my 20 min. After the macaroons cooled, I dipped the bottoms in dark chocolate and very lightly drizzled some over the top. We loved them. I sent some to work with my husband and he said they were a hit with comments such as “Don’t change anything.” The bonus for me is that they are gluten free.
Thanks so much, Chris! I am s glad you enjoyed them!
I thought the flavor of these were spot on. I tried another recipe before without the almond extract and they didn’t taste right. These are excellent.
They stuck like the dickens on the sheet though and broke. My husband said he didn’t care because they’ll all be broke in his stoma h 😀 but I sure had a hard time getting them off the sheet. Oiling the sheet one the second batch helped slightly but not enough for them not to break. Any ideas?
Hi Lisa! I’m so glad you guys enjoyed them! I might suggest using parchment paper or maybe a Silpat Baking Mat? I used parchment paper and they came off pretty easily. Thanks!
I use parchment paper. Mo problem.
Use parchment paper and they won’t stick
I believe the recipe said to use parchment paper. That does the trick anytime you bake cookies!
I was pleased to find a recipe not requiring sweetened condenced milk ( which I didn’t have in the house)…but then I realized, I didn’t have enough coconut either, so I subbed in a generous cup of toasted, chopped pecans. I may have over whipped the eggwhites…was not sure how long to leave cookies to cool before removing from parchment paper and they did stick…so I have a lot of crumbs to eat…and they taste good…very light,airy.
It looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!
So easy to make them yet delicious . Very fluffy .perfect snack for that moment when u want something sweet without hundred of calories.
Michelle, this is really a great recipe. I will make this at the next chance i get.
this recipe is perfect. I omitted the Almond extract., made 2 batches.
One batch I added 1/2 cup cocoa powder to it and they were very nice also
Thank you for this rec
looks delicious – but how many calories are a serving? thanks
Hi Jo! I don’t provide nutrition details because the calories vary depending upon what brand of ingredients you use. 😊 I would suggest using MyFitnessPal or something similar to calculate with your brand of ingredients just so it’s as accurate as possible. Hope that helps!
I just made them sugar free! I used xilitol instead of sugar and used non sweetened coconut. I also had to add more egg white. It’s definitely more crumbly but my husband that is diabetic is very happy!
Very super easy to make. The recipe calls for 1/2 tsp of Almond extract and I only used 1/8 tsp Almond extract and found it to be the perfect amount. Also I only baked mine for about 10-12 minutes instead of 20-25 like the recipe said. I am very glad I read the comments from the other people before making this for the first time. I also after the cookies cooled I dipped the bottoms in dark chocolate 😋👍
THESE ARE AMAZING!!! I wish I didn’t have to give them all away for a wedding shower. 🙁
My daughter and I loved them! We will be making these again very soon. I omitted the almond extract and did just vanilla and we dipped the bottoms into dark chocolate! YUMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!
Thank you!!!
Hi, Alana! I am so glad you enjoyed them! 🙂
Can someone tell me what 4 cups of coconut is in uk
Some say its 8oz or 16oz
Any ideas
My bag of coconut is 14 oz, and it has 26 servings of 2 T. each. After doing the math, the answer to your question is that 4 C. of coconut is 17.23 oz. ( = 488.48 grams)
If you’re interested in the math:
26 x 2T = 52 T = 3.25 Cups = 14 oz.
14 is to x as 3.25 is to 4 Solve for x.
That’s the same as 14/x = 3.25/4
cross multiply: 14 x 4 (which is 56) = 3.25x
divide both sides by 3.25: 56/3.25 = x
your answer: 17.23 = x
Clear as mud? 🙂
Hi there, I have 400gram bag and that is only just over 14ounces. I’m new to baking(this is my first time) and was wondering if I can just use what I have and hope for best. Greatly appreciate the recipe! They look amazing!
Hi Ryan! If you have 14 ounces, I would use that but cut the recipe in half. This recipe calls for 4 cups of coconut, which is a little more than double of what you have. Cutting the recipe in half should work all right! 🙂
Added a small can of crushed pineapple and what a macaroon!!! They really came out great.
What a genius idea! I will definitely have to try that! 🙂
Hi Mary, Can you advise on your measurements when you added the pineapple, anything pineapple coconut I go crazy for!
I brought these to Thanksgiving gathering and they were a big hit!
I used half the almond extract . I also drizzled on top and dipped bottom in dark chocolate.
Thank you for this easy , yummy recipe!
WOW)) I like it, thank you for you recipe.
I saved it and will cook for my family.
Made them as a treat for work colleagues – had previously had a problem with them sticking to the paper and breaking so I used a muffin tin and paper muffin cases. So much easier to manage and great for passing round at work – left out the almond this time too – absolutely gorgeous – enjoyed byveveryone
This recipe is so easy and delicious. My husband is a macaroon connoisseur and he absolutely loves it when I make these. I use as much almond extract as the vanilla and they not only taste great, they smell wonderful. We are big almond flavoring fans. I have given these away as gifts and the reviews have been awesome. Thanks for sharing this recipe!
A very good recipe for macaroons. I will definitely try to do it. Thanks for the recipe!
Make these for Christmas! Add green food colouring to them and form them into rings or Christmas tree shapes. To decorate brush them with a little glaze and add sprinkles. Cute and tasty!
Love this recipe! I add more coconut for personal taste, and a half a maraschino cherry to the top. I wish I could add a picture here so you could see how beautiful they look! They taste even better! Because I add more coconut, they bake faster… in about 12-15 minutes.
I made these marvelous Macaroons a few minutes ago. I followed the instructions exactly, and they turned out amazing! I will definitely be making these again. Have a great day!
I wanted a recipe that didn’t have sweetened condensed milk so that i could control the amount of sweetness and this recipe fit the bill perfectly. These macaroons are AWESOME. I have already made 4 dozen. They freeze perfectly. Highly recommend. Only omission was the almond extract, otherwise followed the recipe exactly. Thank you for such a fabulous recipe.
Great recipe Michelle! It’s going to be my go-to from now on. Thanks!
Excellent cloud like, light and fluffy. What I did was beat egg whites with salt and added 1/4 tsp cream of tartar till frothy, then turned up the beater speed and beat 5 minutes until marshmallowy with peaks. Then folded in the flavorings and coconut. You can use unsweetened coconut if you soak it in simple syrup first (15 min, then dry on paper towels).
Hi Michelle – I made the macaroons for the first time last year for Passover and they were a huge hit, everyone loved them! They are so delicious! It is a great recipe, easy to prepare, and I will be making the macaroons again this year. Thanks!
Sooo delicious! I thought I was making way too big a batch (we got about 36 macaroons out of this) but my hubby and I managed to polish off almost half of them in the hour right after they came out of the oven. Crispy edges, fluff chewy insides, toasty sweet flavour, and so easy to make! This will definitely become a regular in our cookie roster from now on!
Hi,
I’m interested in making these macaroons but can anyone tell me if you can double the size of each macaroon by using two scoops of the mixture together on the baking tray?
Tia☺️
I made these with unsweetened shredded coconut as I did not want to sweet. They came out very nice and together. Not too sweet and I would like a little sweeter. Would I increase the sugar or use sweetened shredded coconut?
I wonder how do these get stored ? Ie fridge or freezer or ?
Definitely use sweetened shredded coconut as listed in the recipe. It will definitely make them sweeter! 🙂 I store these on the counter at room temp, but you can store in the fridge!
Delicious and easy. I followed the recipe including parchment paper. Actually, I always use parchment paper for cookies, it makes clean up a breeze. I did dip one dozen in son salted caramel chocolate. Yummy! Thanks for the recipe.