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.
I am really into coconut and love to create recipes with it. If you see my Flourless Pistachio Cookies and Coconut Chocolate Bars, which are as easy as these coconut macaroons, you already know that how much I love making treats with coconut. It makes everything tastier and fresher, doesn’t it? Its moist and sweet flavor stands out in these treats.
(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.
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
Updated on 12/24/2015:
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 1/2 cup extra coconut.
I used an ice cream scoop to drop the dough on the parchment paper, but you can use a tablespoon 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.
Using an electric mixer, beat egg whites and powdered sugar until foamy and sugar dissolves completely.
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.
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3 Ingredient Coconut Macaroons
These coconut macaroons are wonderfully toasted on the outside and chewy and moist in the center.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2
- 3 egg whites, medium not large
- 3/4 cup powdered sugar
- 2 and 1/2 cups unsweetened shredded coconut
- Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
- 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.
- Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.
- Bake for 20. Open the oven and place them on the top. Bake for another 2-3 minutes or until their top gets golden.
- Cool for about 10 minutes before serving.
- Keep them in an airtight container for up to 4 days.