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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. Priyanka says

    July 30, 2017 at 7:37 am

    Hello dear,
    Can you suggest any substitute for egg?

    Reply
    • Zerrin says

      July 30, 2017 at 10:45 pm

      If you asked this question for a cake, I would suggest flax egg but I'm not sure whether it works for this recipe.

      Reply
    • Lody says

      September 12, 2018 at 2:19 am

      For an egg substitute you could use sweetened condensed milk and cut out the sugar too

      Reply
  2. RC NY says

    July 02, 2017 at 12:05 am

    I just made two batches. We LOVE them! I used regular granulated sugar and UNSWEETENED SHREDDED coconut. NOT the sweetened flaked coconut. I found it in the natural foods section of my grocery store, not the baking aisle. That could be why some were having trouble with separating. I used a small, 2 tsp sized cookie scoop and got about 30 cookies. Baked in a convection oven for 23 minutes. Nicely golden brown outside and soft inside.

    ★★★★★

    Reply
    • Zerrin says

      July 06, 2017 at 11:47 pm

      So glad to hear that you love it! Thank you for sharing your experience with us here. Hope it helps others too.

      Reply
  3. Marie Gilbert says

    April 19, 2016 at 8:44 pm

    In the ingredients it just says sugar but in your directions it says powdered sugar...which one is correct

    Reply
    • Marie Gilbert says

      April 19, 2016 at 8:46 pm

      Just saw somebody else asked the same question so I have my answer

      Reply
  4. Holly says

    February 14, 2016 at 11:39 pm

    I'm excited to try these, but was wondering: In your description, you said powdered sugar, but in the recipe you said sugar. Which type of sugar did you use? thanks!

    Reply
    • Zerrin says

      February 15, 2016 at 1:06 pm

      Hi Holly, I used powdered sugar. Hope you love it!

      Reply
    • Malinda Gonzalez says

      March 13, 2018 at 1:38 am

      Good question.

      Reply
  5. Dorina Berno says

    December 19, 2015 at 10:07 pm

    My egg whites ran even with more coconut... Tasty but don't look good

    Reply
  6. Judy says

    December 18, 2015 at 7:16 pm

    Hi! My egg whites separated from the coconut in the oven. What did I do wrong?

    Reply
  7. Denise M says

    December 14, 2015 at 12:58 am

    Will it be thick enough to use a cookie scoop?

    Reply
  8. Deb says

    December 12, 2015 at 6:53 pm

    Dp the bottoms in semi sweet chocolate.....decadent!

    Reply
  9. Adel says

    December 12, 2015 at 3:07 pm

    I want to try these be was wondering if the taste of the egg whites will overpower the coconut macaroons.

    Reply
    • Zerrin says

      December 12, 2015 at 9:52 pm

      Hi Adel, you don't feel the taste of egg whites just like meringues.

      Reply
  10. Sherry says

    December 11, 2015 at 8:38 pm

    What temperature do I set my oven on and how long to you cook these?

    Reply
    • Zerrin says

      December 11, 2015 at 8:54 pm

      Hi Sherry, bake these at 325F for 20-25 min. as written in the instructions.

      Reply
  11. Heidie says

    December 11, 2015 at 2:09 am

    Here in Puerto Rico we call it "Besito de Coco", you make it sound so easy that I have to try this recipe.

    Reply
    • Zerrin says

      December 11, 2015 at 11:04 am

      Hi Heidie, it is easy and I'm sure yours will become really yummy too! Cheers from Turkey 🙂

      Reply
  12. Cris says

    September 30, 2015 at 4:41 am

    I used take sugar and they turned out great.

    Reply
  13. Kelly says

    April 09, 2015 at 11:17 pm

    I LOVE THESE and these tasted amazing

    Reply
  14. Barbara says

    March 27, 2015 at 12:35 pm

    Does this recipe use sweetened or unsweetened coconut ?

    Reply
    • Zerrin says

      March 27, 2015 at 1:09 pm

      I used unsweetened.

      Reply
  15. Liz says

    December 20, 2014 at 10:43 pm

    Could I use coconut sugar in place of white sugar? Thanks!

    Reply
    • Zerrin says

      December 21, 2014 at 12:10 am

      I have no idea, sorry. Never heard of coconut sugar. Please share the result if you try.

      Reply
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