If you’re a coconut lover, get ready to indulge! These easy 3-Ingredient Macaroon Cookies are a tropical delight—crispy and golden on the outside, soft and chewy on the inside. Made with just a handful of pantry staples like egg whites, sugar, and shredded coconut, these cookies are reminiscent of classic American coconut macaroons. The best part? They’re simple and quick to whip up. Just mix, pipe, and bake until golden perfection. In under 30 minutes, you’ll have a batch of fresh, homemade coconut cookies that hit the sweet spot.
What Are Coconut Macaroons?
Coconut cookies, also known as coconut macaroons, are chewy treats made from a mixture of egg whites, shredded coconut, and sugar. When baked, they develop a lightly crisp, golden exterior while staying soft in the center. These shouldn’t be confused with French macarons, which are delicate meringue sandwich cookies. Coconut macaroons are a simpler, heartier cookie with bold coconut flavor and a rustic charm.
Ingredients for Coconut Macaroons
Here’s what you’ll need for this easy coconut cookie recipe:
Coconut – Unsweetened shredded coconut works best since the sugar already sweetens the dough.
Egg Whites – Use large, room-temperature eggs for best results.
Granulated Sugar – Regular white sugar balances the flavor and helps achieve that crispy outer texture.
Types of Coconut and Texture Variations
Not all coconut flakes are created equal. The type you use can change the cookie’s texture:
Desiccated Coconut (Finely Dried): Very fine and dry, making the cookies denser. Add a bit more moisture or egg white if needed.
Sweetened Shredded Coconut: Commonly found in American supermarkets, this variety adds moisture and texture, resulting in soft, chewy macaroons.
Pro Tips for the Best Coconut Cookies
Too Soft? If your cookie mixture spreads too much, add a tablespoon of all-purpose flour at a time until it holds its shape.
Flavor Boost: Toast the coconut before mixing for a rich, nutty twist.
Add-Ins: Stir in chopped nuts, dried fruit, or chocolate chips for variety.
Chocolate-Dipped: Once baked and cooled, dip the bottoms of the cookies in melted white, milk, or dark chocolate.
Clean Whisking Bowl: Wipe your bowl and beaters clean before whipping egg whites—any trace of fat will prevent them from forming stiff peaks.
Egg White Tips: Use fresh, room-temperature eggs. Add 1/8 teaspoon of cream of tartar per egg white to stabilize the meringue. No cream of tartar? Use ½ teaspoon of lemon juice per egg white as a substitute.
Pinch of Salt: Don’t skip it! Salt enhances flavor and balances the sweetness.
How to Store Coconut Macaroon Cookies
Store your homemade coconut macaroons in an airtight container at room temperature. They’ll stay fresh and chewy for up to one week.
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