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Easy Coconut Macaroons recipe

Easy Coconut Macaroons recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Macaroons

When I have some egg whites leftover from another recipe, I love to whip up a batch of these. Shape them anyway you like - you can use an egg cup to make them into pyramids or mounds.

103 people made this

IngredientsMakes: 12

  • 2 egg whites
  • 200g desiccated coconut
  • 150g caster sugar
  • knob of butter to butter the baking tray

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Preheat the oven to 200 C / Gas 6. Lighty butter a baking tray.
  2. Whisk the egg whites until very stiff with an electric mixer or whisk.
  3. Add the sugar and desiccated coconut to a bowl and mix.
  4. Gently fold in the egg whites.
  5. Using two teaspoons, form small balls of mixture and drop onto the baking tray, or use an egg cup to make pyramid shapes. Bake for 8-10 minutes, or until just golden brown in colour.
  6. Cool before eating.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (10)

There didn't seem to be enough moisture to stick it all together, so lots of them kind of fell apart as I took them off the baking tray. I'd use less dry ingredients, possibly bake at a lower temperature for a little longer. Pretty tasty, though.-25 Aug 2011

Extremely easy to make! I followed the recipe and mine came out fine, crunchy on the outside, soft and moiste on the inside. I will be making these again!-21 Nov 2012

Very easy, very nice very sweet-02 Mar 2011

Easy Coconut Macaroons

There are just 6 ingredients in these Easy Coconut Macaroons and that includes the chocolate drizzle and dip which are optional. Just 15 minutes of active time start to finish - you'll be serving these coconut macaroon cookies in less than an hour!

It's this coconut macaroons recipe that inspired me to make homemade sweetened condensed milk - though you can make these with the canned variety, I promise it's worth the extra effort to make your own. I started with this recipe from Taste of Home, but used unsweetened coconut and added a chocolate drizzle and dip.

I love to have back pocket recipes for treats like this, where I have all of the ingredients on hand and can put them together easily. This recipe is also fun to make with kids who will enjoy stirring all of the ingredients together and scooping them out. And once the chocolate has cooled slightly, they'll love dipping the macaroon bottoms!

Easy Coconut Macaroons- Indokarida

These Coconut Macaroon Cookies are filled with old-world charm + a cherry in the middle! They’re not like the classic meringue macaroons you would find in a bakery (although you can find them in Greek bakeries). Instead, they’re made in a more homey fashion like your mom, aunt or grandma would do. Which means easier, quicker, and on a budget!


Shredded desiccated coconut, eggs, sugar, cornstarch, butter, vanilla extract, and glace cherries.

How To Make These Easy Coconut Macaroons

All you basically have to do is whisk the eggs along with the sugar, and vanilla extract over a Bain Marie (double boiler) until foamy and thickened. Then mix with the remaining ingredients.

Grab a teaspoon, and lay spoonfuls of the mixture, on a parchment paper-covered sheet pan. No need to use a piping bag, to try and give them a perfect shape or anything. Place a cherry in the center, and bake for about 15 minutes. Now it can’t get easier than that right?

Using A Bain Marie…

Does the Bain Marie process sound intimidating? French cooking glossary always sounds fancier then it is (trust me). It doesn’t make things more difficult, on the contrary, it makes things easier.

For one, the eggs don’t get heated directly so you won’t burn them. Secondly, you can have an exact heating temperature, by using an instant-read thermometer to check the temperature of the water (which should be 97°C / 206.6°F because we don’t want the water to be boiling). And thirdly it’s just a bowl over a simmering saucepan with water now how fancy is that?

You Can Check This Easy Wiki How Tutorial If You Never Made A Bain Marie Before

Not much of old-world charm in using a Bain Marie and a digital thermometer huh? You wouldn’t want to do it the Authentic Greek way though… Where they heat the eggs directly in the pot for this recipe. Using the Greek-worshipped-technique “by the eye”.

Hey, Yiayia on what temperature do you cook this?Oh, I don’t know I do it “by the eye”…Hey mum, how much of this ingredient do you add?Oh, I don’t know I do it “by the eye” …

And that’s how you never manage to get a recipe out of a Greek! Well, except me of course… And miraculously the “by the eye” technique always works (for them).


One downside with these coconut macaroon cookies though is the fact that they don’t keep long. They’re all so nice and crunchy on the outside, and soft and chewy on the inside right as they get out of the oven. But tend to lose their crispness the more they sit.

My advice? Make them early in the day. Their flavor is so good, they won’t make it through the night! Otherwise, cool completely on a cooling rack and store in an airtight container.

You can also store in the freezer for up to a month once they’re completely cool.

Helpful tips to get the most out of this Coconut Macaroon Recipe

  • For a compact and moister cookie, use a cookie scoop to form your macaroons.
  • Set your timer and keep an eye on your cookies! Overbaking your macaroons will make them dry and crusty, and no one likes a dry and crusty macaroon, people!
  • To store macaroons, place them in an airtight container. Coconut macaroons keep for about 3 days without refrigeration, around 7 days if refrigerated, and up to 6 months in the freezer! (Or, eat them all the first day like we do at my house and don’t worry about pesky storage times.)

This is my family’s favorite coconut macaroon recipe and I hope you and yours enjoy it as much as we do!

Also, check out our Amazon store for more great tools and products.

Make smaller cookies

I found that for these 2-ingredient macaroons, smaller cookies are better than big cookies.

When I made them bigger the insides didn&rsquot bake well enough before the coconut on the outside got really toasted.

So, I definitely recommend going with 1 tablespoon scoops on these.

And, make sure to really pack the coconut into the cookie scoop, making sure it&rsquos nice and full.

Let the dough sit

Also, I suggest leaving the dough to sit for 5-10 minutes after mixing.

This allows the coconut to absorb some of the sweetened condensed milk.

If you don&rsquot let it sit, the milk will seep out a little. Not a big deal (see photo below), but I found them to be prettier when I let the dough sit.

No spreading when they bake

The macaroons do not spread when baking, so the shape they are when they go in the oven is the same as when they come out.

Notes and Substitutions

  • You can use half a blanched almond in place of the glace cherries.
  • Dip the base of the macaroons in melted chocolate once they are cool, and allow to set.
  • Drizzle or pipe melted chocolate over the tops of the macaroons.
  • You can add some vanilla extract to the coconut mixture.
  • If you cannot source rice paper, place them on to a well greased baking tray, or line with baking paper. If using this method, leave them on the baking tray for 5 minutes, so they set firm, before removing them. Please note, they may crumble and break up when baked this way.
  • If the rice paper doesn’t come away, you can trim them with kitchen scissors later, and after they have cooled.

Easy Coconut Macaroons Recipe

I always wanted to make coconut macaroons but never looked up the recipe since I thought it might not be easy. Until I had got some sweet shredded coconut for a dessert that I made to take over to a friend’s place. It was a milk custard with canned pineapple, whipped cream, almonds and some sweet grated coconut. After that day I was left with almost a full bag of sweet shredded coconut. That is when I thought of giving coconut macaroons a try. When I checked the back of the package it asked for 4 whipped eggs white and I thought what will I do with the egg yolks and so I changed my recipe to use whole eggs.

The recipe is so simple it can be whipped up in a jiffy and turns out chewy with a light crunch on the outside. It only needs 5 simple ingredients. Along with the eggs I used a bit of flour for binding and baking powder to make the macaroons light and airy. I also did not use any extra sugar since I do not enjoy overly sweet desserts.

Serving Size: 16 macaroons


1 pack or 5 cups of sweet shredded coconut

4 tbsp of all-purpose flour

Mix in the flour and baking powder together well.

In a mixing bowl beat 2 eggs and salt. Add the shredded coconut and slowly fold it into the egg mixture.

Next sprinkle the flour and fold it in careful till well mixed.

Shape them into coconut macaroons and line them on a cookie sheet tray covered with parchment paper. Spray oil on the paper so that the macaroons will not stick.

Bake for 25-30 minutes till the macaroons are done.

Let cool and enjoy and store in an airtight container for a couple of days.

How to Make Easy Coconut Macaroons

If you’re planning to make coconut macaroons (for the holidays or just for your own delightful consumption) then you can check out the recipe card at the bottom of this post.

In case you’d like to follow along with process photos – because you want to see the steps as you go – then you can check out the coconut macaroon process shots right below!

Start by separating your eggs and add the egg whites to a medium-sized mixing bowls.

Set the egg yolks aside. You can use them for a different recipe such as homemade German Egg Liqueur.

Beat the egg whites with the normal beaters of your electric mixer until stiff.

You can tell that the egg white is stiff enough in two ways:

  1. The egg white doesn’t slide when you turn your bowl upside down.
  2. You raise your beaters out of the eggwhites and “small mountains” form and stay (see photo above).

In a separate bowl, mix the shredded coconut with sugar and give it a stir with a spoon.

Alternatively, you can also use already sweetened shredded coconut. In that case you’d have to reduce the amount of sugar you use – or not add any sugar at all (depending on how sweet the shredded coconut is).

Add the vanilla extract to the bowl with the egg whites for additional flavor.

Then slowly fold in the coconut-sugar mixture into the egg whites using a spatula.

It’s important that you are gently here since you don’t want the egg whites to deflate.

We like using a spiral motion to carefully fold in the coconut mixture until everything is well combined.

Now preheat your oven to 300 degrees Fahrenheit and also line your baking sheet(s) with parchment paper.

You can either use two spoons or a piping bag with a wide tip to form the cookies. We usually like using two small spoons since it is the easiest.

Use approximately one teaspoon of dough per coconut macaroon. Don’t flatten the dough with your spoon – we don’t want the coconut macaroons to be flat cookies.

Space out the coconut macaroons slightly on your parchment paper since they will increase in size a tiny bit.

Bake them on the middle rack of your oven for approximately 20 minutes until they are slightly brown (see photo below for reference).

Once they are done baking, remove them from the oven and gently place them on a cooling rack to fully cool.

As we’ve mentioned above, you could drizzle the cooled coconut macaroons with melted chocolate for extra flavor.

These 3-ingredient keto coconut macaroons recipe is perfect for when you need to whip together a dessert for yourself or your family but your cupboards are bare.

It uses just three simple ingredients and bakes in under 20 minutes.

You can also make this recipe together with your kids as it’s really simple to make and doesn’t require the use of any special tools.

We like enjoying these easy keto coconut macaroons with some tea or coffee.

They taste awesome just as they are or if you want to be extra fancy, you can even add a drop of keto jam or some melted dark chocolate over them for an extra delicious treat!

Is shredded coconut keto friendly?

So the main ingredient in these keto coconut macaroons recipe is shredded coconut, but is it actually ok for keto?

The short answer is yes, but as with pretty much any food that contains carbs, be careful not to overdo it on the coconut.

Plain shredded coconut contains just 5 g of net carbs per 1 cup and a whopping 26 g of fat per 1 cup so the fat to carb portion is perfect for keto dieters.

How many carbs in the 3 ingredient coconut macaroons?

These keto coconut cookies contain just 0.6 g net carbs, 31 calories and 2.7 grams of fat per cookie.

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Low carb coconut macaroons shopping list:

Here’s everything you will need to make the 3 ingredient coconut cookies

Coconut Macaroons Recipe

Today’s recipe is a beloved French classic I’ve always adored, and that uses just three easy ingredients!

French Coconut Macaroons, or “Rochers coco”

You may be familiar with these marvellously simple coconut cookies, but one thing you perhaps don’t know about them is this: shape matters!

Last time I made a batch of French coconut macaroons, I shaped them into small pyramids — halfway between the Pyramide du Louvre and the Tour Eiffel — instead of balls, and all tasters agreed that this seemingly inconsequential change elevated them to a much higher plane, creating the most pleasant contrast between golden crunchy ridges, softer white sides, and moist hearts.

Incidentally, this recipe is a twinkling godsend if you still haven’t gotten around to baking those elaborate food gifts you ambitioned to give out (congratulations! you’re human!). It’s quick, it’s painless, and it’s effective: who doesn’t love a good French coconut macaroon, except party-poopers who don’t deserve them anyway?

And if you have a few minutes to spare during this fun-filled time of year, you can half-dip your French coconut macaroons in bittersweet chocolate then place them on a sheet of parchment paper to set.


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