These are the easiest coconut macaroons. All you need are four ingredients and about half an hour to make 2 dozen of these tasty cookies. They are on the softer side. If you like them crisper, try using 5 cups of coconut and baking a little longer. Also, store the cookies in a non-airtight container or they will get soft again.
Simple Coconut Macaroons
Adapted from The Kitchn
Makes 24 cookies
4 cups sweetened, shredded coconut
3 large egg whites (or use 3/4 cup of Egg Beaters)
1/2 cup sugar
1 teaspoon vanilla or almond extract
1/4 teaspoon salt
Place an oven rack in the bottom third of the oven and preheat to 350 degrees.
Spread the coconut on a rimmed baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
Whisk the egg whites, sugar, vanilla, and salt until the whites and sugar are completely combined and the mixture is frothy.
Combine the coconut and egg white mixture and stir until the coconut is evenly moistened.
Line two baking sheets with parchment. Using two spoons, drop the coconut mixture into small mounds about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
Bake the macaroons for 15-20 minutes or until golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
Coconut Macaroon Variations
- Dip or drizzle the baked macaroons with melted chocolate
- Wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate)
- Fold up to 1 cup chopped dried fruit into the coconut mixture.
For meringue-like macaroons, whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.