These easy coconut macaroons are crispy at the edges, sweet, chewy, intensely coconut-flavored, and naturally gluten-free. They make a quick snack or a simple dessert when you want something satisfying without a lot of fuss.
I developed this recipe from my affection for sweetened coconut flakes. One slow afternoon I decided to experiment with what I had on hand and ended up with these macaroons. Many recipes call for sweetened condensed milk, but I didn’t have any. I did have egg whites and a bag of sweetened shredded coconut tucked in my baking basket, so I gave it a try.
I whipped the egg whites until they held stiff peaks, folded in the coconut along with a pinch of salt and a touch of ground nutmeg for warmth, then portioned the mixture with a cookie scoop onto a parchment-lined baking sheet. I baked the cookies until the tops were golden and the edges were crisp, about 15–20 minutes.
The first bite was irresistible and the rest of the family agreed—they’re addictive. The coconut gives a chewy, nutty center while the outer edges toast to a pleasant crunch. Because this recipe uses shredded sweetened coconut and no flour, it’s pleasantly sweet without extra sugar and naturally gluten-free.
For those wondering about leftovers: save any baked macaroons in an airtight container at room temperature. And if you have extra egg yolks after separating eggs, they’re perfect for a custard dessert such as crème brûlée.
These are truly simple, four-ingredient macaroons where two ingredients do most of the work: sweetened shredded coconut and egg whites. A small pinch of salt balances the sweetness and a hint of nutmeg boosts the flavor.
Easy Coconut Macaroons
Ingredients
- 3 cups sweetened shredded coconut
- 3 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
Instructions
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Line a baking sheet with parchment paper and preheat the oven to 350°F (180°C).
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In a large bowl, beat the egg whites until stiff peaks form, about 3 minutes.
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Gently fold in the shredded coconut, salt, and ground nutmeg until evenly combined.
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Use a cookie scoop to portion the mixture onto the prepared baking sheet. Bake 15–20 minutes, until the tops are golden and the edges are toasted.
Notes
2. Freshly grated coconut won’t give the same texture; use packaged sweetened shredded coconut.
Nutrition
Additional Info
