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Easy Coconut Macaroons

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These Easy Coconut Macaroons are made with only 6-ingredients! Plus, this is a gluten free macaroon recipe and it could not be easier. Step-by-step video below. 

easy homemade coconut macaroons on a blue plate

Homemade Macaroons without sweetened condensed milk are just as easy to make, plus, they’re even lighter in texture!

gluten free coconut macaroons stacked on a plate

Well, I did it again.

Last week, I spent a day at the beach and managed to sunburn myself pretty badly in some areas. (Yeah, in southern Cali, you can pretty much spend 11 months out of the year at the beach. ๐Ÿ˜‚)

This has been a constant struggle for the past few years of my life.

I mean, there have actually been times when I’ve come back from the beach with distinct outlines of handprints on my skin, clearly marking the areas I missed.

homemade macaroons on parchment paper

What’s a little perplexing and irritating about this particular time is the fact that I actually made it a point to slather on sunscreen–and slather it on multiple times throughout the day to avoid the pain, suffering, and months of having weirdly-uneven-sort-of-tan skin.

So…I’m either ridiculously terrible at putting on sunscreen, or terribly unlucky. Maybe both–I don’t know.

If you’re looking for me, I’ll just be in the aloe vera aisle clearing out the shelves. No biggie.

It’s fine, I have these Coconut Macaroons to drown my sunburnt sorrows in (I also have this Coconut Banana Cream Pie and these Orange Coconut Macaroons to wallow with).

easy coconut macaroons stacked on a teal plate

I’ve had my fair share of macaroons (can we just discuss that Sprouts makes the best store-bought ones ever?? Try them asap), but I’ve never tried my hand at them until my mom asked for them for her birthday.

My parents are cutting back on gluten, so these gluten free coconut macaroons ended up being the perfect substitute for a birthday cake. Super moist, super coconut-y, and super easy.

These macaroons are seriously the baking trifecta. If you love coconut, you are probably (I won’t commit to definitely, because we all live our own lives ๐Ÿ˜‰ ) going to love these!

easy macaroons with coconut and egg whites

These Macaroons only have 6-ingredients:

  • egg whites
  • granulated sugar
  • salt
  • coconut
  • almond extract
  • vanilla extract

The almond extract is not a typical ingredient in coconut macaroons, but I happen to love the subtle nutty flavor it gives these cookies.

coconut macaroons made with egg whites

Coconut Macaroons Tips & Tricks:

– There are tons of different coconut macaroon recipes. There are recipes for coconut macaroons with condensed milk, coconut macaroons without condensed milk, chewy coconut macaroons, coconut macaroons with flour, gluten-free coconut macaroons…I digress. For this particular macaroon recipe, I opted for egg whites and sugar rather than sweetened condensed milk.

– Making coconut macaroons with egg whites yields for a light yet chewy texture that isn’t too sweet or too dense.  

– These macaroons are also naturally gluten free. If you are in search of an easy gluten free dessert (or easy gluten free cookie recipe), these macaroons are the solution to all of your problems! Well, at least all of your gluten free dessert problems (umm but so is this Mocha Flourless Chocolate Cake). Let’s not get too crazy now. ๐Ÿ˜‰

 

Co’mere to me.

5 from 14 votes
easy homemade coconut macaroons on a blue plate
Print
Easy Coconut Macaroons
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These easy homemade Coconut Macaroons are so simple to make and taste delicious! This Coconut Macaroon recipe has only 6 ingredients, making it the easiest gluten-free dessert! Plus, a step-by-step video below!

Course: Dessert
Cuisine: American
Keyword: easy coconut macaroons
Servings: 2 -3 Dozen
Author: Michelle
Ingredients
  • 4 egg whites
  • 1/2 cup granulated sugar
  • a dash of salt, around 1/8-1/4 tsp
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 4 cups sweetened coconut, shredded
Instructions
  1. Preheat oven 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, add egg whites, sugar, salt, almond extract, and vanilla extract.
  3. With a hand mixer, beat egg white mixture until thick and frothy, about 2-3 minutes.
  4. Add coconut to egg white mixture, and stir until combined.
  5. With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart.
  6. Bake for about 20-25 minutes, or until the macaroons are golden brown.
  7. Enjoy!

 

homemade coconut macaroons collage

Here are some other cookie recipes you might enjoy:

Molasses Sugar Cookies

stack of chewy molasses cookies

Classic Snickerdoodles

homemade snickerdoodle cookies on a plate

 

 

 

 

Shared by Michelle

Comments

  1. Art from My Table says

    May 4, 2017 at 5:45 am

    I haven’t made macaroons in a long time. Time to change that!

    Reply
  2. Jessica R. says

    May 11, 2017 at 2:07 pm

    5 stars
    I saw this video on Facebook and couldn’t wait to try these! Super easy. Love that they’re gluten free!

    Reply
  3. Cynthia says

    December 29, 2017 at 5:26 am

    I just made these macaroon and it turned out really nice…but….I think if the almond essence is omitted, it should taste better, because its quite overpowering even though its half a teaspoon…yup..better without!!

    Reply
  4. Mary Lee Montfort says

    November 10, 2018 at 9:20 pm

    5 stars
    Fantastic macaroons! Made twice this week. Ended up cutting the almond extract in half & topping w dark chocolate glaze. Big hit. Thank you!!

    Reply
  5. Joyce Barber says

    December 20, 2018 at 6:33 am

    Will use these recipes

    Reply
  6. Judy Terry says

    December 27, 2018 at 4:14 pm

    You mention 7 ingredients, but I only count 6 in the recipe! I really want to make macaroons! but….

    Reply
    • Michelle says

      December 30, 2018 at 12:59 pm

      Oh wow, I apparently cannot count. ๐Ÿ˜‚ You’re 100% right, the recipe only calls for 6 ingredients (even the video shows the recipe with 6 ingredients!). Thanks for letting me know! It has been updated. ๐Ÿ™‚

      Reply
      • Connie says

        February 27, 2019 at 1:17 pm

        5 stars
        These are the best I have made

        Reply
        • Michelle says

          April 7, 2019 at 12:53 pm

          Thank you so much, Connie!

          Reply
  7. Jennifer Smith says

    January 15, 2019 at 9:48 pm

    Can you use unsweetened coconut flakes?

    Reply
    • Michelle says

      April 7, 2019 at 12:55 pm

      Hi Jennifer, the trouble with unsweetened coconut flakes is that they are much drier than sweetened coconut flakes, which can make them a bit more crumbly. You are welcome to try though, but I can’t guarantee they will stick together nicely. ๐Ÿ™‚

      Reply
      • Aileen says

        April 12, 2019 at 12:54 am

        hello everyone! I can only get the unsweetened shredded coconut here in Switzerland..any suggestions to ensure They Will stick?! thanks! ๐Ÿ™‚

        Reply
      • Paula says

        April 16, 2019 at 9:14 am

        made them with unsweetened coconut and they turned out great! Obviously not as sweet but a nice treat for my diabetic husband.

        Reply
    • Bella says

      June 22, 2019 at 7:06 am

      You can try with sweetened coconut flakes and just reduce the white sugar in the recipe- I plan on trying that out today and will post back if I do!

      Reply
  8. Chris says

    January 23, 2019 at 5:52 am

    5 stars
    I made this recipe but beat the egg white mixture with my kitchen aid mixer (whisk attachment) until the mixture resembled meringue (more than “frothy”). You will want to use moist coconut such as Bakers. I cooked my 20 min. After the macaroons cooled, I dipped the bottoms in dark chocolate and very lightly drizzled some over the top. We loved them. I sent some to work with my husband and he said they were a hit with comments such as “Don’t change anything.” The bonus for me is that they are gluten free.

    Reply
    • Michelle says

      April 7, 2019 at 12:54 pm

      Thanks so much, Chris! I am s glad you enjoyed them!

      Reply
  9. Lisa says

    February 7, 2019 at 9:07 pm

    5 stars
    I thought the flavor of these were spot on. I tried another recipe before without the almond extract and they didn’t taste right. These are excellent.

    They stuck like the dickens on the sheet though and broke. My husband said he didn’t care because they’ll all be broke in his stoma h ๐Ÿ˜€ but I sure had a hard time getting them off the sheet. Oiling the sheet one the second batch helped slightly but not enough for them not to break. Any ideas?

    Reply
    • Michelle says

      April 7, 2019 at 12:54 pm

      Hi Lisa! I’m so glad you guys enjoyed them! I might suggest using parchment paper or maybe a Silpat Baking Mat? I used parchment paper and they came off pretty easily. Thanks!

      Reply
    • Maureen says

      July 4, 2019 at 9:54 am

      I use parchment paper. Mo problem.

      Reply
  10. Olga says

    March 2, 2019 at 2:49 am

    5 stars
    It looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!

    Reply
  11. Martha says

    March 22, 2019 at 1:08 pm

    So easy to make them yet delicious . Very fluffy .perfect snack for that moment when u want something sweet without hundred of calories.

    Reply
  12. Mariya says

    March 24, 2019 at 11:37 am

    Michelle, this is really a great recipe. I will make this at the next chance i get.

    Reply
  13. Tracey says

    March 30, 2019 at 1:57 pm

    5 stars
    this recipe is perfect. I omitted the Almond extract., made 2 batches.
    One batch I added 1/2 cup cocoa powder to it and they were very nice also
    Thank you for this rec

    Reply
  14. jo says

    April 6, 2019 at 12:09 pm

    looks delicious – but how many calories are a serving? thanks

    Reply
    • Michelle says

      April 7, 2019 at 12:51 pm

      Hi Jo! I don’t provide nutrition details because the calories vary depending upon what brand of ingredients you use. ๐Ÿ˜Š I would suggest using MyFitnessPal or something similar to calculate with your brand of ingredients just so it’s as accurate as possible. Hope that helps!

      Reply
  15. m kahn says

    April 14, 2019 at 5:33 am

    5 stars
    I just made them sugar free! I used xilitol instead of sugar and used non sweetened coconut. I also had to add more egg white. It’s definitely more crumbly but my husband that is diabetic is very happy!

    Reply
  16. Carly says

    May 2, 2019 at 1:12 am

    5 stars
    Very super easy to make. The recipe calls for 1/2 tsp of Almond extract and I only used 1/8 tsp Almond extract and found it to be the perfect amount. Also I only baked mine for about 10-12 minutes instead of 20-25 like the recipe said. I am very glad I read the comments from the other people before making this for the first time. I also after the cookies cooled I dipped the bottoms in dark chocolate ๐Ÿ˜‹๐Ÿ‘

    Reply
  17. Alana says

    May 20, 2019 at 2:39 pm

    5 stars
    THESE ARE AMAZING!!! I wish I didn’t have to give them all away for a wedding shower. ๐Ÿ™
    My daughter and I loved them! We will be making these again very soon. I omitted the almond extract and did just vanilla and we dipped the bottoms into dark chocolate! YUMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!
    Thank you!!!

    Reply
    • Michelle says

      May 27, 2019 at 10:20 pm

      Hi, Alana! I am so glad you enjoyed them! ๐Ÿ™‚

      Reply
  18. Debbie says

    July 28, 2019 at 10:42 am

    Can someone tell me what 4 cups of coconut is in uk
    Some say its 8oz or 16oz
    Any ideas

    Reply
    • Lori Dori says

      September 9, 2019 at 6:53 pm

      My bag of coconut is 14 oz, and it has 26 servings of 2 T. each. After doing the math, the answer to your question is that 4 C. of coconut is 17.23 oz. ( = 488.48 grams)

      If you’re interested in the math:
      26 x 2T = 52 T = 3.25 Cups = 14 oz.

      14 is to x as 3.25 is to 4 Solve for x.
      That’s the same as 14/x = 3.25/4

      cross multiply: 14 x 4 (which is 56) = 3.25x
      divide both sides by 3.25: 56/3.25 = x
      your answer: 17.23 = x
      Clear as mud? ๐Ÿ™‚

      Reply
      • Ryan says

        September 26, 2019 at 8:27 am

        Hi there, I have 400gram bag and that is only just over 14ounces. Iโ€™m new to baking(this is my first time) and was wondering if I can just use what I have and hope for best. Greatly appreciate the recipe! They look amazing!

        Reply
        • Michelle says

          September 28, 2019 at 7:07 pm

          Hi Ryan! If you have 14 ounces, I would use that but cut the recipe in half. This recipe calls for 4 cups of coconut, which is a little more than double of what you have. Cutting the recipe in half should work all right! ๐Ÿ™‚

          Reply
  19. Mary May says

    September 3, 2019 at 8:45 pm

    Added a small can of crushed pineapple and what a macaroon!!! They really came out great.

    Reply
    • Michelle says

      September 16, 2019 at 7:30 pm

      What a genius idea! I will definitely have to try that! ๐Ÿ™‚

      Reply
    • Emily says

      November 11, 2020 at 9:48 am

      Hi Mary, Can you advise on your measurements when you added the pineapple, anything pineapple coconut I go crazy for!

      Reply
  20. Linda says

    November 28, 2019 at 9:51 pm

    5 stars
    I brought these to Thanksgiving gathering and they were a big hit!
    I used half the almond extract . I also drizzled on top and dipped bottom in dark chocolate.
    Thank you for this easy , yummy recipe!

    Reply
  21. Lagos from Nigeria says

    December 19, 2019 at 7:45 am

    5 stars
    WOW)) I like it, thank you for you recipe.
    I saved it and will cook for my family.

    Reply
  22. Y says

    January 26, 2020 at 11:09 pm

    5 stars
    Made them as a treat for work colleagues – had previously had a problem with them sticking to the paper and breaking so I used a muffin tin and paper muffin cases. So much easier to manage and great for passing round at work – left out the almond this time too – absolutely gorgeous – enjoyed byveveryone

    Reply
  23. Julie Biddle says

    December 3, 2020 at 10:32 pm

    5 stars
    Make these for Christmas! Add green food colouring to them and form them into rings or Christmas tree shapes. To decorate brush them with a little glaze and add sprinkles. Cute and tasty!

    Reply

Trackbacks

  1. Caramel Rum Macaroon Cookies - melissassouthernstylekitchen.com says:
    April 26, 2018 at 11:22 am

    […] these macaroon cookies won’t disappoint.ย You may also like:ย ย ย Bakery Style Macaroons, Easy Coconut Macaroons and White Chocolateย Macaroon […]

    Reply
  2. Easy Orange Coconut Macaroons - A Latte Food says:
    May 3, 2018 at 10:10 pm

    […] – As mentioned above, I used 2 whole eggs in this recipe. Most coconut macaroon recipes are made with egg whites, which give a very light and airy macaroon (like this recipe for Easy Coconut Macaroons). […]

    Reply
  3. Crispy Coconut Cookies With Chocolate Drizzle - Gluesticks says:
    May 8, 2019 at 5:04 pm

    […] you are a coconut fan like me you might also like these easy coconut macaroons from A Latte […]

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I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time! READ MORE
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