EASY Coconut Macaroons (6 ingredients!) - I Heart Naptime (2024)

Easy coconut macaroons are made in minutes with only 6 ingredients! They are soft and chewy and satisfy any sweet tooth craving especially when dipped in chocolate.

For Easter, I dip them in dipped in melted chocolate or chocolate ganache and add a few chocolate eggs like chocolate egg nest treats or Cadbury egg cookies!

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Easiest Macaroons

When I was a kid, my grandma would sprinkle coconut on top of sliced oranges for a quick side dish. It turned into a little thing she always did for me. From then on, I loved anything involving coconut, especially these coconut macaroons, coconut cupcakes recipe and coconut cream pie!

This coconut macaroon recipe is one that I got years ago from a friend. The cookies are soft, chewy, and full of coconut goodness. They have the same nutty and caramelized flavor as toasted coconut and when dipped in chocolate they remind me of coconut balls!

Coconut Macaroons Cookies Ingredients

These coconut macaroons are full of flavor and the chewy texture cookies is always a favorite! All the ingredients are easy to have on hand and keep well in the pantry.

Find the fullprintable recipewith specific measurements below.

• Coconut: Flaked shredded coconut is the main ingredient that has all the flavor and texture.
• Flour: Helps keep the shape of the cookies as they are baking and helps the coconut mixture puff up when baking.
• Sugar: Adds a bit of sweetness to the cookies!
• Sea salt: Balances out the flavors of the wet and dry ingredients.
• Egg whites: This will help keep the ingredients combined while baking. Eggs are a binder for cookies. Using the whites of the eggs helps keep the color of the macaroons white.
• Vanilla extract: Just a bit for flavor!
• Chocolate melting wafers: Melt the chocolate in the microwave-safe bowl to dip the bottoms of the macaroons with a boost of chocolate. Drizzle the chocolate overtop making stripes on the homemade macaroons.

How to Make Coconut Macaroons

Homemade coconut macaroons are always a favorite cookie that is quick and easy to make in 30 minutes! Combine ingredients, bake, let the macaroons cool, then add chocolate if you desire! It is that simple!

• Combine. In a mixing bowl, combine coconut, flour, sugar, and salt. Stir in egg whites (using an egg separator) and vanilla. Mix well.
• Bake. Line a baking sheet with parchment paper or a silicone mat. Drop by rounded teaspoonfuls onto a prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
• Cool. Remove from oven and cool cookies on a wire rack.
• Add chocolate. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.

Baking Tips + Variations

Here are some helpful tips and variations to help you create the best macarons for this Easter! The layers of coconut flakes combined together can have substitutions or add-ins to help enhance the cookies!

• Baking mat. Use parchment paper or a baking mat so that the bottoms of the cookies don’t stick to the pan.
• Shape. These cookies don’t spread or rise, so they’ll keep the same shape as when you first scoop them onto the baking mat. I like to use a cookie scoop to scoop them into firm and compact round balls.
• Don’t overbake. Overbaking causes the macaroons to dry out. Bake them until the edges have turned golden brown, then remove the cookies from the oven.
• Doubling. This recipe is super easy tocut in half or double, triple, etc.
• Almonds. After dipping the macaroons in chocolate, feel free to sprinkle on some crushed almonds. It makes them taste like an almond joy!
• Decorations. These are so easy to decorate! Use melted chocolate as the “glue” to stick Cadbury eggs on top for Easter. Or add a few sprinkles or use colored chocolate wafers to decorate depending on the holiday.

See Also

What's The Best Clamato Juice Substitute?San Francisco’s Best BakeriesClamato Juice (copycat)Bloody Mary Pot Roast - Frugal Hausfrau

Storing + Freezing

This is a great cookie recipe to make ahead of time because of the longer shelf life.

• Storing: To store, simply place it in an airtight container. The macaroons will keep at room temperature for about a week.
• Freeze: You can also freeze the macaroons. Simply wrap each cookie individually with plastic wrap, then add it to an airtight container or freezer bag. These cookies can keep for at least three months in the freezer.

More Coconut Desserts to Try

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