Coconut Macaroons
These golden, chewy coconut macaroons are made with just five simple ingredients and bake up perfectly crisp on the outside with a soft, tender center. They are naturally gluten-free, endlessly customizable, and ready in under 30 minutes. Perfect for holiday platters, everyday snacking, or gifting to someone you love.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Small cookie scoop
- Wire cooling rack
Ingredients
- 3 cups sweetened shredded coconut finely shredded
- 2 large egg whites or 6 tablespoons aquafaba for vegan version
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the shredded coconut, granulated sugar, salt, and vanilla extract. Stir until the coconut is evenly coated with the sugar and seasonings.
- Add the egg whites (or aquafaba for a vegan version) to the bowl and stir until the entire mixture is moist and holds together when pressed. It should feel cohesive but not overly wet.
- Using a small cookie scoop or your hands, portion the mixture into compact mounds of about 1.5 tablespoons each. Press firmly so they hold their shape. Place them about 1 inch apart on the prepared baking sheet.
- Bake for 20 to 25 minutes, rotating the pan halfway through, until the tops and edges are a deep golden brown. Watch carefully in the final few minutes as they can go from golden to overdone quickly.
- Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool. Serve once fully cooled, or dip the bottoms in melted chocolate for an extra-special touch.
Notes
For vegan coconut macaroons, substitute aquafaba (liquid from canned chickpeas) for the egg whites at a ratio of 3 tablespoons aquafaba per egg white. If the mixture seems too dry, add aquafaba or egg white one teaspoon at a time until it holds together when squeezed. Pack each mound tightly before baking to prevent crumbling. Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 10 days, or freeze for up to 3 months.