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coconut macaroons on a wooden platter

Coconut Macaroons Recipe

This Coconut Macaroons recipe is simple to make and produces a cookie with a chewy interior and a crunchy exterior. Naturally gluten- and dairy-free.
5 from 19 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 18

Equipment

Ingredients
  

  • 280 Grams Sweetened and Shredded Coconut (3 cups / 10 ounces)
  • 150 Grams Granulated Sugar (¾ cup)
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoon Salt
  • 3 Large Egg Whites (3 ounces)
  • 2 tablespoon Unsweetened Applesauce

Instructions
 

  • Preheat oven to 325°
  • Prepare 2 sheet pans by lining with parchment paper.
  • Place egg whites and salt in the bowl of a stand mixer (a hand mixer may also be used) and allow to come to room temperature.
  • In a separate large bowl, combine granulated sugar, vanilla extract, coconut and applesauce.
  • Begin mixing the egg whites on low speed. Slowly increase the speed to medium-high and continue mixing until egg whites appear foamy and hold a soft peak.
  • Fold egg whites into other ingredients until well combined.
  • Scoop individual macaroons onto prepared sheet pan using a cookie scoop or tablespoon.
  • Bake for 14 - 18 minutes (tops will be a golden brown).
  • Cool on sheet pans for 5 minutes then move macaroons to a cooling rack to cool completely.

Video

Keyword coconut macaroons, how to make coconut macaroons, macaroons without condensed milk
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