Grain-free Coconut Macaroons
These are the top reasons why we adore these gluten-free cookies:
- the exterior is golden and crunchy, and the interior is soft, white, and slightly sticky
- these cookies are sweet, with a generous coconut flavor and a subtle almond and lemon flavor
- grain-free, gluten-free, and dairy-free
- quick and simple to make
- a delicious way to use any leftover egg whites
- beginner-friendly recipe
Essential ingredients
You will only need 7 ingredients for these simple Coconut cookies. The prep is simple and quick. You can whip these up in 40 minutes from start to finish.
Egg whites - only use egg whites; save the egg yolks for different cookies.
Sugar - use white sugar to get that beautiful white interior.
Desiccated coconut - adds that delicious texture and flavor.
Almond flour - creates a subtle almond flavor; it's so good.
Vanilla paste and lemon zest - add aroma and character.
Dark chocolate - is perfect for dipping those beautiful cookies.
Storing
Feel free to store these cookies in your pantry. Place them in an airtight container or cookie box and keep them in your pantry for up to 3 weeks.
How to make Coconut Macaroons at home (video)
Check this short video to learn how to make Coconut Macaroons at home.
Try these cookies next
- Caramel Sandwich Cookies with Sesame Seeds
- Chocolate-Dipped Orange Palmier Cookies
- Fig Newton Cookies
- Ricciarelli (Italian Almond Cookies)
- Whole Wheat Cookies with Nutella
- Biscotti with Raisins and Nuts
- Chocolate Brownie Cookies
- Lemon Poppy Seed Cookies
METHOD
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preparation
Place a rack in the middle of the oven and preheat it to 170 °C / 340 °F (fan-assisted oven to 160 °C / 320 °F). Line a large baking sheet with parchment paper.
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beat the egg whites and sugar
Add the egg whites and sugar to a bowl and beat with an electric mixer. Mix for 6 - 8 minutes. To ensure all the sugar is dissolved into the egg white, take some mixture and rub it between your two fingers. If the mixture is glossy and smooth, then you can stop mixing. Add the desiccated coconut, almond flour, vanilla paste, and lemon zest. Stir to combine.
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shape and bake
Scoop a generous tablespoon of the mixture or use a mini ice cream scoop to form mounds on the prepared baking sheets. Space the cookies about an inch (3 cm) apart. Place in the preheated oven and bake for 25 - 30 minutes at 170 °C / 340 °F (fan-assisted oven to 160 °C / 320 °F). Coconut Macaroons are baked when golden brown and still slightly soft to the touch. Remove from the oven and set aside for 5 minutes, then transfer to a wire rack to cool.
TipFeel free to use a pastry ring to shape the cookies before baking. -
chocolate dip
Melt the chocolate in a microwave-safe bowl or in a bowl placed over a pot of boiling water until smooth. Dip the bottoms of the macaroons in the chocolate, and return to the lined baking sheets. Optionally, drizzle the cookies with chocolate.
