Easy Coconut Macaroon Cookies with 4 Ingredients

Hooray! It's time for coconut macaroons. Crisp and golden on the outside and slightly soft and chewy on the inside, these coconut macaroons are yummilicious. 

Made with just 4 simple ingredients (shredded coconut flakes, sugar, egg whites and flour), these can be easily customized with different flavorings like vanilla, almond, nutmeg or cardamom for different variations of a classic. Yay!

Any lovers of chocolate and coconut out there? If you're like me and love Bounty and Almond Joy candy, then, for a slightly more decadent cookie, dip the coconut macaroons in melted baking chocolate.  These chocolate dipped macaroons are perfect for any celebratory occasion including Valentine's Day 💓. 

Celebrate with Chocolate Coconut Macaroons

The thing I like best about making these coconut macaroon cookies is that it's so quick. Just 10 minutes of prep time and 20 minutes in the oven and they are ready to be enjoyed.

Many recipes use condensed milk, but this one does not.  These cookies are just as good as store bought coconut macaroons, but slightly less sweet and a little more chewy owing to the egg whites in the recipe. 

Whatever flavorings you spice these macaroons up with, whatever color you tint them, whether you dip them in chocolate or not... whichever way you make them, be prepared for them to sweep you off your feet.

Recipe for Coconut Macaroon Cookies (Without Condensed Milk)

Prep time: 10 minutes    Bake time: 20 minutes

Makes 25 cookies.

Ingredients:

☐ 14 oz. or 396g BAKER's Angel Flake Coconut (5 cups)* To use freshly grated coconut, see recipe modification at the bottom of post.
☐ 4 egg whites
☐ 2/3 cup sugar
☐ 6 tablespoons all purpose flour
☐ 1 teaspoon almond essence** (See recipe modification for different add-ins and flavorings below)
☐ A drop of food coloring (optional)

Step by Step Instructions

1. Beat egg whites with a fork or whisk until frothy. Add almond essence. 

2. In a separate bowl, mix together the coconut flakes, sugar and flour.

Coconut flakes, sugar and flour mixture.

3. Stir in egg whites into coconut mixture and combine until just blended. Add a drop of food coloring (if using) and incorporate it into the mixture.

4. Line a baking tray with parchment paper. Grease and lightly flour the parchment paper. Scoop roughly a 1 tablespoon measure of coconut mixture, lightly shape with your hand and drop onto the parchment paper. 

Forming the coconut macaroons.

Note: Don't compress the coconut balls tightly and don't roll the ball smooth. Allow the coconut mixture to gently come together into a shape of a ball. Leaving the exterior of the coconut ball with coconut flakes protruding will allow the flakes to brown in the oven, giving it a beautiful golden brown texture.

Pre-baked coconut macaroons on greased and floured parchment paper.

5. Bake at 325°F for 20 minutes until the edges begin to lightly brown. If required, broil on high for 1-2 minutes to allow the outer coconut flakes of the macaroons to turn more golden brown.

Straight out of the oven: Baked coconut macaroons with golden brown tips.

Remove from baking tray and cool on a wire rack. Cool completely.

Store in an airtight container in the refrigerator.

*To Make Coconut Macaroons with Freshly Grated Coconut

If using freshly grated coconut (400g), use only 3 egg whites instead of 4 that the recipe calls for. The mixture should be fairly sticky. If too sticky to come together in a ball, add a dash more flour.

**Flavorings, Add-Ins and Variations for Coconut Macaroon Cookies

- Instead of almond essence, these coconut macaroons can be made with vanilla essence.

- Adding nutmeg powder, gives the coconut macaroons a spiced  flavor.

-Another interesting option that I enjoy is spicing the coconut macaroons with cardamom powder.

- For an 'Almond Joy' inspired coconut macaroon, stick a whole almond into the center of the macaroon before baking.

To Make Chocolate Coconut Macaroons

1.  For chocolate dipped macaroons, melt 8oz baking chocolate (Eg: BAKER'S semi-sweet chocolate) in a microwave proof bowl in the microwave.

2. Dip the cooled macaroons half way into the melted chocolate. Allow excess chocolate to drip off. Place the macaroon on its side or upside down on parchment paper and allow to cool at room temperature until chocolate is firm. Alternatively, cool chocolate dipped macaroons in the refrigerator until firm.

3. Store chocolate coconut macaroons in an air tight container in the refrigerator. 

If you enjoyed this recipe, check out my other festive sweet recipes that you may also enjoy:

- Lovely Marzipan Flowers

- Sugar Cookies with an Embossed Rolling Pin
- Christmas Holiday Almond Wreath Cookies
- Christmas Pavlova (Low Calorie)

- A Low Fat Chocolate Cake

Or click on the "Sweets & Desserts" label right below to see my other sweet recipes sure to satisfy your sweet tooth.