Easy Coconut Macaroons

These chewy coconut macaroons are sweet, indulgent and so addictive. You can never stop at one! Easy Coconut Macaroons recipe made with only a handful of ingredients.

These Coconut Macaroon are naturally gluten free and are made without condensed milk. Condensed milk and coconut is definitely a match made in heaven but you sometimes are out of condensed milk or want to keep the dish light and not so sweet. These are the best coconut macaroons I have put my hands on so far. Yes, it’s a recipe with egg and it’s so delicious.

These coconut macaroons are chewy, little crunchy when freshly baked but mostly chewy. They were gone within an hour of my baking these beauties. I have adjusted the recipe for sugar as mine had a bit more than what we liked but you can always experiment once you make it on your own. You can taste the batter before baking and take a call.

These have become a favorite at home and since they are so easy to make, I usually bake them fresh almost every week. They tend to go a little soft at room temperature but don’t worry, they will still taste amazing.

Here’s a look at some of our other snack recipes which you may find interesting.

Cheese Biscuits

Eggless Doughnut Recipe

Instant Oats Cookies

Linzer Cookies

Whole Wheat Butter Cookies

Coconut Macaroon

Chewy coconut macaroon made with only a handful of ingredients including egg, coconut and sugar.

Course Appetizer, Snack
Cuisine World
Keyword coconut macaroons
Cook Time 10 minutes
Servings 12
Author Nandita

Ingredients

  • 1 cup Coconut (Fresh), shredded
  • 1 Egg white
  • 1 1/2 tbsp Granulated Sugar
  • Pinch of Salt
  • 1/4 tsp Vanilla Essence

Instructions

  1. Pre heat the oven for 10 minutes at 170 degree C.
  2. Roast coconut to light golden brown on a pan before making the macaroons. It’s important for the coconut to be dry before we make this recipe.
  3. Keep the roasted coconut aside.
  4. Take egg white, sugar and vanilla essence in a bowl.
  5. Blend with the help of a whisk until pale in color.
  6. Now add the roasted coconut, salt and mix well. Mixture should not be very moist and hold together. You may need to add a bit more coconut if you feel the mixture is moist.
  7. Take 1 tbsp mixture at a time to make small round heaped cookie shape on the baking tray.
  8. Bake the macaroons at 170 degree C for about 7 to 10 minutes or until golden brown. If your macaroons are big in size then it will take a little longer and if small in size then a bit shorter to bake these macaroons.

 

About The Author

Comment (10)

  1. amazing Nandita, you made these coconut macaroons like we get from cookies store in pune. Looking absolutely tempting with their crunchy look. I am gonna try them. My kids will deffinitely love these

  2. Coconut macaroons are my all time favourite just love the cheesy and crunchy texture and the flavours of coconut is to die for, your post is tempting me to pick one from the screen, bookmarking your lovely recipe to try soon.

  3. These macaroons look so delicious. I remember having them during our 3 years stay in Singapore. Your post reminds me of those exotic flavours once again. Gonna try them soon.

  4. Macaroons always give me this happy, festive feeling! These yummy coconut macaroons must have made your home smell divine too while they were in the oven.

  5. OMG Nandita! I could eat that whole tray of macaroons! I am drooling here as I read about the chewy and crispy macaroons. They are my absolute favorite.

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