Easy Coconut Macaroons

Ingredients

• 3 largeegg whites
• 100 g (½ cup; 3.5 oz)granulated sugar
• ¼ teaspoonsalt
• 1 teaspoonvanilla or almond extract
• 240 g (3 cups)sweetened shredded coconut

Instructions

1. 1

   Prepare the oven

   Heat the oven to 160°C (325°F). Line a baking sheet with parchment paper.

2. 2

   Mix the coconut

   In a large bowl, whisk the egg whites until well beaten. Whisk in the sugar, salt and vanilla extract until combined, then stir in the coconut until evenly moistened.

3. 3

   Shape and bake

   Drop rounded spoonfuls of the mixture, about 4 cm (1½ inches) across, onto the prepared baking sheet, spacing them about 2.5 cm (1 inch) apart. Keep each mound rounded rather than flattening it. Bake for about 15 minutes, until some parts are golden brown; avoid overbaking, which can dry out the biscuits. Leave them on the baking sheet for 5 minutes, then gently move them to a wire rack to cool completely.

4. 4

   Store the macaroons

   Keep the macaroons in an airtight container at room temperature or in the fridge for several days.

What are coconut macaroons?

Coconut macaroons are small, sweet biscuits made with shredded coconut and a binder, often egg whites. They are distinct from French macarons, which are almond-based sandwich biscuits.

This version uses sugar-sweetened coconut and beaten egg whites for a simple mixture that needs no elaborate shaping. Keeping the spoonfuls mounded helps give the biscuits their chewy centres.

Nutrition and macros by portion

The nutrition label shows one serving as written: 63 calories, 1g protein, 11g carbs, 2g fat.

Most of the carbohydrates come from the sugar and sweetened coconut, while the coconut also supplies most of the fat; the egg whites provide the main share of the protein. Serve a macaroon or two with fresh fruit for a simple contrast to their sweetness.

Choosing the ingredients

Sweetened coconut: this is the main flavour and texture, and it contributes sweetness as well as chew. Use shredded rather than fine desiccated coconut for the texture described here.

Egg whites: whisk them until well beaten, then mix in the other ingredients. They help hold the coconut together without adding the richness of egg yolks.

Extract: vanilla gives a familiar, mellow flavour, while almond extract makes the coconut taste more pronounced. Use either one as listed.

Getting the mixture right

Even coating: stir until the coconut is evenly moistened by the egg-white mixture. This helps the spoonfuls hold together as they bake.

Mounded shape: use rounded spoonfuls and leave them high rather than pressing them flat. The recipe’s roughly 4 cm portions leave enough room for the biscuits to brown without merging.

Watch the colour

Bake at 160°C for about 15 minutes, checking towards the end. Look for golden patches on the surface rather than waiting for every part to brown.

The macaroons are delicate when hot. Give them 5 minutes on the baking sheet before transferring them gently to a wire rack to cool fully.

Serving and texture

These are sweet, coconut-forward biscuits that work well with tea or coffee. Their crisp edges and chewy middle are most noticeable once they have cooled.

For a dessert plate, serve them alongside fresh fruit or plain yoghurt to add a fresher, less sweet contrast.

Timing and equipment

The mixture comes together quickly, while the oven time is about 15 minutes; allow extra time for cooling before serving. The stated total time is 20 minutes.

A lined baking sheet prevents sticking, and a wire rack lets the biscuits cool after their brief rest on the tray. If the sheet cannot fit all the mounds with space between them, bake in batches.

Recipe notes & tips

• Use a large bowl so you can stir the coconut through without spilling it.
• Whisk the egg whites until well beaten, but there is no need to whip them to stiff peaks.
• Use a consistent spoonful size so the macaroons bake at a similar rate.
• Leave about 2.5 cm between mounds to give them room on the baking sheet.
• Let the macaroons rest on the tray for 5 minutes before moving them, as they are fragile while hot.

Variations

• Almond flavour: use almond extract instead of vanilla for a more pronounced nutty note.
• Vanilla flavour: choose vanilla extract for a softer, familiar flavour.
• Smaller biscuits: make smaller mounds and begin checking them earlier, as they may bake faster.
• Chocolate finish: once fully cool, dip the bottoms in melted chocolate and let them set.
• Toasted topping: sprinkle a little extra shredded coconut over the mounds before baking.

Common mistakes to avoid

• Flattening the mounds: they can lose their chewy centres, so keep each spoonful rounded and raised.
• Overbaking: the biscuits can turn dry, so take them out when some areas are golden.
• Moving them too soon: hot macaroons can break, so leave them on the baking sheet for 5 minutes first.
• Crowding the tray: the mounds need space, so bake in batches if necessary.
• Uneven mixing: dry patches may not bind well, so stir until the coconut is evenly moistened.

How to store

Keep the cooled macaroons in an airtight container at room temperature or in the fridge for several days. Let chilled biscuits come to room temperature before serving if you prefer a softer texture.

Frequently asked questions