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Home » Gluten Free » 3 Ingredient Coconut Macaroons

Published: Nov 19, 2014 · Modified: Sep 30, 2020 by Zerrin & Yusuf

3 Ingredient Coconut Macaroons

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3 Ingredient Coconut Macaroons are for those who are the true coconut lovers. These are chewy and super light, so you can grab as many as you want with no hesitation. Besides the simplicity in the ingredients, these are very easy to make.

We are really into coconut and love to create recipes with it. If you see our gluten free pistachio cookies and coconut ice squares, you already know this.

3 Ingredient Coconut Macaroons | giverecipe.com | #macaroons #glutenfree

Coconut gives a tastier and richer flavor to almost everything. Its moist and sweet flavor stands out in all the sweet treats we've made.

3 Ingredient Coconut Macaroons | giverecipe.com | #macaroons #glutenfree

(Please scroll down and see the updated information and step by step pictures.)

Who doesn’t love recipes that only require a few ingredients? There is really no excuse for not giving this recipe a try! These Coconut Macaroons are incredibly easy and you can quickly make these for unexpected guests. These make wonderful snacks too, so you can simply make these Coconut Macaroons for a game night even after a very busy work day.

3 Ingredient Coconut Macaroons | giverecipe.com | #macaroons #glutenfree

Another great thing about these coconut macaroons is that they don’t contain any flour, so these are one of the best gluten-free desserts ever. I saw macaroon recipes with a little flour inside, but you really don’t need that.

These Coconut Macaroons are wonderfully golden and a little crispy on the outside and sweet and chewy in the center. Isn’t it the description of fantastic macaroon?

These are the basic macaroons with no additional flavors, but you have endless choices if you want to take the recipe to next level. Let me name some: You can use vanilla, lime, orange, cocoa powder, nuts or even caramel.

I used a piping bag to drop the macaroons on the baking sheet. You can do the same or just drop them with a tablespoon.

More three ingredient treats I’d love to try:

  • Self-Made Sour Cream Gelato on Lady and Pups
  • Three-Ingredient Peanut Butter Marshmallow Fudge on Delicious as it Looks
  • Pumpkin Bread Truffles on Inquiring Chef
  • Slow Cooker Cocktail Meatballs on Mom on Time out
  • Cookies and Cream Oreo Fudge on Crunchy Creamy Sweet
  • Easy Peanut Butter Reese’s Cup Fudge on Something Swanky
  • Homemade Butterfingers Bars on Revamperate

As this is one of the easiest and quickest cookie recipe, I made some to serve with the afternoon tea. And I needed to make some changes in the recipe. In the first version, I used 3 egg whites and 2 cups shredded coconut, but I found it not thick enough and had to add ½ cup extra coconut.

I used an ice cream scoop to drop the dough on the parchment paper, but you can use a tablespoon too.

You need just three ingredients for these coconut macaroons and they are ready to go in the oven in 10 minutes. These are glutenfree too.

Can you see the moist and white inside? Love that soft and chewiness inside. I used unsweetened shredded coconut I increased the amount of sugar a little.

You need just three ingredients for these coconut macaroons and they are ready to go in the oven in 10 minutes. These are glutenfree too.

Using an electric mixer, beat egg whites and powdered sugar until foamy and sugar dissolves completely.

You need just three ingredients for these coconut macaroons and they are ready to go in the oven in 10 minutes. These are glutenfree too.

Add in the coconut and stir until combined. If you think it is too dry, add 1 small egg white. If it's too wet, add a little more coconut.

You can check this by using an ice cream scoop or a measuring cup. Fill the ice cream scoop with the dough and press on it. When you drop it on the parchment paper, it should hold together. If it doesn't hold, change the measurements as mentioned above.

You need just three ingredients for these coconut macaroons and they are ready to go in the oven in 10 minutes. These are glutenfree too.

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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3 Ingredient Coconut Macaroons

3 Ingredient Coconut Macaroons | giverecipe.com | #macaroons #glutenfree
Print Recipe

★★★★★

4.8 from 6 reviews

These coconut macaroons are wonderfully toasted on the outside and chewy and moist in the center.

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 3 egg whites, medium not large
  • ¾ cup powdered sugar
  • 2 and ½ cups unsweetened shredded coconut

Instructions

  1. Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
  3. Add in the shredded coconut and stir gently with a spatula. Try to make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn't hold together, add one small egg white. If you think it is too moist, add a little extra coconut.
  4. Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.
  5. Bake for 20 minutes. Open the oven and place them on the top shelf. Bake for another 2-3 minutes or until their top gets golden.
  6. Cool for about 10 minutes before serving.
  7. Keep them in an airtight container for up to 4 days.

Nutrition

  • Serving Size:
  • Calories: 171
  • Sugar: 8.9 g
  • Sodium: 21.6 mg
  • Fat: 13.5 g
  • Trans Fat:
  • Carbohydrates: 12.5 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg

Keywords: macaroons, how to make macaroons

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Norma Reid says

    June 21, 2022 at 3:45 pm

    Looks amazing. Tastes amazing. Simply amazing

    ★★★★★

    Reply
    • Zerrin & Yusuf says

      June 21, 2022 at 6:53 pm

      Hi Norma, we are glad you liked them 🙂

      Reply
  2. Leonie Clough says

    August 27, 2021 at 2:43 am

    Chocolate chips added to the mix is scrumptious. Thanks for the recipe

    ★★★★★

    Reply
    • Yusuf says

      August 28, 2021 at 2:46 pm

      Hi Leonie, glad you enjoyed the recipe! Adding chocolate chips is great!

      Reply
  3. Paulina says

    August 11, 2021 at 5:47 am

    My cookies sticked to te parchment paper!! Impossible to get it off them, what did i do wrong? Did you butter the parchment paper or something ?

    Reply
    • Yusuf says

      August 11, 2021 at 10:23 pm

      Hi Paulina,

      Sorry you didn't end up with the desired result. Was it still hard to remove them after they cooled?
      We don't butter the parchment paper and never experienced macaroons stick on it. That being said, the brands might work differently. So buttering the parchment paper or greasing it with cooking spray might be a good solution.

      Reply
  4. Cindy says

    December 31, 2020 at 3:32 am

    A stormy day in Seattle was the perfect opportunity to try your recipe and we were delighted with the result! The extra 2-3 min. on the upper oven rack crisps and browns the tops so nicely.
    Thanks for your recipe!

    ★★★★★

    Reply
  5. Zarin says

    September 29, 2020 at 7:47 pm

    What is the beking time

    Reply
  6. TJ says

    May 08, 2020 at 9:33 pm

    Easy and yummy!!
    But mine weren't so crispy. What might I have done wrong?

    ★★★★

    Reply
    • Yusuf says

      May 10, 2020 at 8:05 pm

      Hi TJ! Your oven degrees might be different, so you might need to bake them shorter.

      Reply
  7. Sara says

    March 19, 2020 at 12:07 am

    My husband doesn't even like coconut macaroons and he loved these. They are so easy.

    ★★★★★

    Reply
    • Yusuf says

      March 19, 2020 at 1:47 am

      Great to hear that Sara! You can even dip these macaroons in melted chocolate to double the joy!

      Reply
  8. arj says

    September 20, 2019 at 1:37 am

    I really wanted to love these, but they ran/oozed in the oven, and I would describe the texture as being more sticky than chewy. Not a lot of flavor. Maybe addition of vanilla would help? Thank you for the recipe and easy-to-follow instructions, but it didn't work out for me.
    Best wishes.

    Reply
  9. Bev says

    August 18, 2017 at 8:00 pm

    I usually only have large eggs...what would I have to change the sugar and unsweetened coconut amount to?
    I want to make these for my Christmas cookie trays that I make. Thanks Bev

    Reply
    • Zerrin says

      August 20, 2017 at 1:43 am

      I guess two large egg whites would work fine with these ingredients.

      Reply
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Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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