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.
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.
(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
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.
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.
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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📖 Recipe
3 Ingredient Coconut Macaroons
INGREDIENTS
- 3 egg whites medium not large
- ¾ cup powdered sugar
- 2 and ½ cups unsweetened shredded coconut
INSTRUCTIONS
- 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 minutes. Open the oven and place them on the top shelf. 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.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Priyanka says
Hello dear,
Can you suggest any substitute for egg?
Zerrin says
If you asked this question for a cake, I would suggest flax egg but I'm not sure whether it works for this recipe.
Lody says
For an egg substitute you could use sweetened condensed milk and cut out the sugar too
RC NY says
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.
Zerrin says
So glad to hear that you love it! Thank you for sharing your experience with us here. Hope it helps others too.
Marie Gilbert says
In the ingredients it just says sugar but in your directions it says powdered sugar...which one is correct
Marie Gilbert says
Just saw somebody else asked the same question so I have my answer
Holly says
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!
Zerrin says
Hi Holly, I used powdered sugar. Hope you love it!
Malinda Gonzalez says
Good question.
Dorina Berno says
My egg whites ran even with more coconut... Tasty but don't look good
Judy says
Hi! My egg whites separated from the coconut in the oven. What did I do wrong?
Denise M says
Will it be thick enough to use a cookie scoop?
Deb says
Dp the bottoms in semi sweet chocolate.....decadent!
Adel says
I want to try these be was wondering if the taste of the egg whites will overpower the coconut macaroons.
Zerrin says
Hi Adel, you don't feel the taste of egg whites just like meringues.
Sherry says
What temperature do I set my oven on and how long to you cook these?
Zerrin says
Hi Sherry, bake these at 325F for 20-25 min. as written in the instructions.
Heidie says
Here in Puerto Rico we call it "Besito de Coco", you make it sound so easy that I have to try this recipe.
Zerrin says
Hi Heidie, it is easy and I'm sure yours will become really yummy too! Cheers from Turkey 🙂
Cris says
I used take sugar and they turned out great.
Kelly says
I LOVE THESE and these tasted amazing
Barbara says
Does this recipe use sweetened or unsweetened coconut ?
Zerrin says
I used unsweetened.
Liz says
Could I use coconut sugar in place of white sugar? Thanks!
Zerrin says
I have no idea, sorry. Never heard of coconut sugar. Please share the result if you try.