These Quick and Easy Coconut Macaroons are incredibly delicious and ready in just 30 minutes. The hard part is figuring out which one – coconut or chocolate coconut – is your favorite!
As promised, I’ve got another cookie recipe for you! If you like coconut, you’re going to love these soft, moist, chewy, sweet, super coconut-y, lightly almond-y macaroons (and chocolaty, too, if you make those)!
That’s a lot of words to describe these cookies, but yes, indeed, they are all of those things. And if you enjoy them soon after they cool down (which you totally must do), you can add lightly crisp to the list!
So, the other day, we went next door to David’s mom’s, and she was just finishing baking all kinds of cookies for the holidays. Good thing we walked in when we did, because we got to sample each one!
They were all fantastic, but these coconut macaroons (which, to me, were reminiscent of – my favorite – angel food cake) were the star of the show.
I seriously could have eaten every single one of them right then and there, in one sitting, all by myself, no judging please and thank you.
And when she said that they were one of the easiest cookies to make with just a few ingredients…well, I grabbed that recipe so I could make them myself and share them with you all (Thanks, Eileen)!
After I baked a batch of the plain coconut, I decided to make another and add some cocoa powder to make chocolate coconut macaroons. They turned out fantastic, kind of like an Almond Joy!
Ingredients you need:
- Egg whites
- All-purpose flour
- Almond extract
- Sweetened flaked coconut
- Cocoa powder (for the chocolate version)
Here’s a look at how to make Quick and Easy Coconut Macaroons:
Tips & Tidbits:
- Don’t bother bringing out the electric mixer for these cookies. All you need is a whisk to beat the egg whites until they’re frothy, which only takes a minute. Yay!
- Not into almond extract? Use vanilla instead (increase amount to 1 teaspoon).
- Parchment paper works very well to keep these from sticking to the pan, or you could use a silicone baking mat. If you don’t have either, lightly spray your cookie sheet with nonstick cooking spray.
- Use light-colored cookie sheets and bake the cookies on the middle rack of your oven to help keep the bottoms from getting too dark.
- These cookies don’t spread out when baking, so you can put them a little closer together if you need to (you don’t want them to touch, though).
- Keep an eye on these during the last minutes of the baking time. They can go from looking not done to overdone quite quickly. You just want them to be a light golden brown, especially on the bottom and edges (the tops should be lighter with specks of golden brown).
- As the cookies cool, they will crisp up a bit, especially on the bottom and edges. In my opinion, this is the absolute best time to eat them (because they will soften up as they sit). That lightly crisp yet soft and chewy texture is SO GOOD!
Like I said, it’s hard to decide which one is my favorite…so I’ll just keep on making and enjoying them both!
I hope you try this recipe for Quick and Easy Coconut Macaroons and love it as much as I do. Thanks for visiting today!
- Christmas Rock Cookies
- Jam-Filled Thumbprint Cookies
- Chocolate Chip Cookies
- Welsh Cookies (Welsh Cakes)
- Pineapple Squares
Quick and Easy Coconut Macaroons (Two Ways!)
- 2 large egg whites
- ⅓ cup sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon almond extract
- 2 cups sweetened flaked coconut
- Preheat the oven to 325°F. Line a large light-colored cookie sheet with parchment paper (light-colored pans will help prevent your cookies from getting too dark on the bottom).
- In a large bowl, beat the egg whites with a whisk until they become frothy/foamy and white (this should take a minute or less).
- Add the sugar, flour, salt, and almond extract; stir until well-combined.
- Add the coconut; stir until well-combined.
- Drop by tablespoonfuls (use a measuring spoon) onto the parchment-lined cookie sheet about 2 inches apart. You should get 16 cookies.
- Bake on the middle rack of the oven for 15 to 20 minutes or until set and lightly golden brown. They should be more golden brown on the bottom and edges, while the tops should remain light but speckled with golden brown spots (this coloring will be a little harder to see on the chocolate version). Note: Keep a close eye on them during those last few minutes of baking, as they can go from looking not done to overdone and too dark very quickly.
- Immediately remove the cookies from the pan to a cooling rack; allow to cool completely. They will crisp up a bit on the outside as they cool (the insides will stay soft).
- If you don’t have parchment paper, use a silicone baking mat or lightly spray your cookie sheet with nonstick cooking spray so your cookies don’t stick to the pan.
- Not into almond extract? Use 1 teaspoon of vanilla extract instead.
- Store your cookies in an airtight container at room temperature for 3 to 5 days. For longer storage, place in an airtight freezer bag or container, putting wax paper or parchment between the layers. Remove as much air as possible. For best quality, enjoy within 2 to 3 months.
- FOR CHOCOLATE COCONUT MACAROONS: Add 1 tablespoon unsweetened cocoa powder along with the sugar, flour, salt, and almond extract. Proceed with the recipe as directed.
Recipe slightly adapted from Pillsbury Best Cookies Cookbook.