I grew up eating lots of Coconut Macaroons during the Christmas season, they were – and still are – one of my grandmas staples. ‘Kokosmakronen’ is what they are called in Germany and they are such a classic Christmas cookie. But honestly, I feel like they are just as much a summer cookie, if not more so with their soft and gooey consistency and dreamy light coconut flavor.
These are not my grandmas recipe tough. Since we are currently living off of these cookies – I am seriously making a batch of these almost on a weekly basis – I found a recipe that is super easy and simple to whip up, with only 4 ingredients! And with the 2 main ingredients being egg whites and coconut, I also consider these healthy(ish) and feel pretty good feeding them to my family almost every day of the week.
You will need an electric mixer to make these quick and easy coconut macaroons tough, to beat the egg whites and sugar. Once the egg whites are dense and glossy, you simply add the coconut and the vanilla and scoop them on a parchment paper lined baking tray!
The chocolate is optional. I mean let’s be honest, it does taste amazing with chocolate (what doesn’t?) but seriously they are so good just plain as they are. The bottoms of the cookies will caramelize and turn slightly orange and that caramel flavor with the cloudy soft coconut, I CANNOT get enough!
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These classic yet gluten-free Coconut Macaroons are gooey, dreamy, delicious, and with just 4 ingredients super quick and easy to make!
Ingredients
- 4 egg whites
- 1/2 cup granulated sugar
- 4 cups shredded coconut
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- Optional: 1 cup dark chocolate chips
Instructions
- Preheat oven 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat egg whites, sugar, and vanilla with an electric mixer until egg whites are thick and frothy, for about 3 mins.
- Add coconut to egg white mixture, and stir until combined.
- With a small cookie scoop or two spoons, scoop the macaroons into 1″ balls. Place on the baking sheet, about 1-2″ apart.
- Bake for about 20-25 minutes, or until the macaroons are golden brown.
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