For evenly shaped macaroons, I like to use a small cookie scoop to portion the coconut mixture. It helps the cookies bake evenly and keeps every macaroon the same size.
Easy Coconut Macaroon Recipe Without Condensed Milk
This easy coconut macaroon recipe uses egg whites and sugar to create a simple, classic cookie with golden toasted edges and soft, chewy centers.
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Ingredients
- 3 egg whites
- ½ cup sugar
- 1 ½ cups shredded coconut sweetened or unsweetened
- ¼ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a saucepan of simmering water to create a double boiler. Whisk constantly until the sugar dissolves and the mixture feels smooth.
- Remove from heat and stir in the vanilla, flour, salt, and shredded coconut.
- Use a small cookie scoop to portion the mixture onto the prepared baking sheet.
- Bake for 25 minutes, or until the macaroons are lightly golden around the edges.
- Allow the cookies to cool completely before serving.
Notes
Bakers Notes:
- Both sweetened and unsweetened coconut work well in this recipe. Sweetened coconut will make a sweeter cookie, while unsweetened coconut allows the coconut flavor to stand out more.
- If your coconut shreds are very long, pulse them briefly in a food processor to make the mixture easier to scoop.
- These cookies store well in an airtight container for several days.
