This easy and delicious Coconut Macaroon recipe is perfect for a quick and chewy treat with a crispy golden exterior. Made with just four simple ingredients, these sweet coconut bites are naturally gluten-free and can be dipped in chocolate for extra indulgence. Perfect for holidays, afternoon snacks, or anytime you need a light and tasty dessert!
Recipe Ingredients
- 3 large egg whites
- ½ cup sugar
- ¼ teaspoon salt
- 1 package (14 ounces) sweetened flaked coconut (5 ⅓ cups)
How To Make Best Coconut Macaroon Recipe?
- Preheat the Oven & Prepare the Baking Sheet: Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper or generously coat it with nonstick cooking spray.
- Mix the Ingredients: In a large bowl, whisk the egg whites, sugar, and salt until frothy. Stir in the coconut with a fork until fully moistened.
- Shape the Macaroons: Scoop and pack the mixture using a tablespoon, then drop onto the prepared baking sheet. These cookies will not spread while baking.
- Bake to Perfection: Bake for 25 to 30 minutes or until the tops are lightly golden.
- Cool & Serve: Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Recipe Tips:
- Use fresh egg whites: Room-temperature egg whites whisk better and create a lighter texture.
- Pack the coconut mixture firmly: This helps the macaroons hold their shape while baking.
- Use a cookie scoop: This ensures even-sized macaroons that bake consistently.
- Watch the oven closely: The coconut can brown quickly, so check around the 20-minute mark.
- Let them cool completely: This helps the macaroons set properly and prevents crumbling.
How To Store Leftovers?
- Refrigerate: Let the Coconut Macaroons cool completely. Store them in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
- Freeze: Place cooled macaroons in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 30mg
- Potassium: 45mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2g
- Sugars: 10g
- Protein: 1g
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Martha Stewart Best Coconut Macaroon Recipe
Description
This easy and delicious Coconut Macaroon recipe is perfect for a quick and chewy treat with a crispy golden exterior. Made with just four simple ingredients, these sweet coconut bites are naturally gluten-free and can be dipped in chocolate for extra indulgence. Perfect for holidays, afternoon snacks, or anytime you need a light and tasty dessert!
Ingredients
Instructions
- Preheat the Oven & Prepare the Baking Sheet: Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper or generously coat it with nonstick cooking spray.
- Mix the Ingredients: In a large bowl, whisk the egg whites, sugar, and salt until frothy. Stir in the coconut with a fork until fully moistened.
- Shape the Macaroons: Scoop and pack the mixture using a tablespoon, then drop onto the prepared baking sheet. These cookies will not spread while baking.
- Bake to Perfection: Bake for 25 to 30 minutes or until the tops are lightly golden.
- Cool & Serve: Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use fresh egg whites: Room-temperature egg whites whisk better and create a lighter texture.
- Pack the coconut mixture firmly: This helps the macaroons hold their shape while baking.
- Use a cookie scoop: This ensures even-sized macaroons that bake consistently.
- Watch the oven closely: The coconut can brown quickly, so check around the 20-minute mark.
- Let them cool completely: This helps the macaroons set properly and prevents crumbling.
Martha Stewart Best Coconut Macaroon Recipe