Can You Freeze Coconut Cookies?
Yes! Here’s how to freeze them:
Arrange cookies in a single layer on a baking sheet; freeze for 1–2 hours until solid. Transfer to a freezer-safe Ziploc bag or airtight container and store in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature for about 30 minutes.
Frequently Asked Questions (FAQs)
Are Coconut Macaroons Gluten-Free?
Yes! Traditional coconut macaroons are naturally gluten-free since they don’t contain flour. Just make sure your shredded coconut and any add-ins (like chocolate or nuts) are certified gluten-free to avoid cross-contamination.
Can I Use Sweetened Coconut Instead of Unsweetened?
Absolutely. Sweetened shredded coconut is commonly used in American coconut macaroon recipes. It will result in a softer, sweeter cookie. If using sweetened coconut, you may want to slightly reduce the sugar in the recipe.
How do I Make Coconut Cookies Crispy on The Outside?
To get that golden, crispy exterior bake at a slightly higher temperature (around 350°F or 175°C) and make sure the egg whites are beaten to soft peaks before folding in the coconut. Space the cookies well on the baking sheet to allow even air circulation.
Why Did my Macaroons Spread Too Much in The Oven?
This usually happens if the mixture is too wet. Try adding a tablespoon of flour or more shredded coconut to help it hold its shape. Also, chilling the mixture for 15–30 minutes before baking can help.
Can I Use Egg White Substitutes For Coconut Cookies?
Yes, but results may vary. Aquafaba (the liquid from canned chickpeas) is a popular vegan alternative and can mimic egg whites when whipped. Use 2 tablespoons of aquafaba to replace one egg white.
Ingredients
SHREDDED COCONUT
1 3/4 cup
LARGE EGG WHITES
3
SUGAR
3/5 cup
How to Make 3-Ingredient Coconut Macaroon Cookies
Step 1
Preheat the oven to 190°C/375°F. In a large bowl, mix the shredded coconut and sugar.
Add the egg whites and mix well until the mixture is smooth and slightly sticky.
Step 2
Transfer the mixture to a large piping bag fitted with a star-shaped nozzle.
Pipe out small individual cookies onto a prepared baking pan.
Step 3
Bake for 10 minutes.
Enjoy!
