The Coconut Macaroons easy recipe is here!
Today, I’m sharing one of my all-time favorite classic cookies! These delicious, chewy coconut macaroons are a quick and easy treat you can enjoy anytime. Actual cooking time may vary slightly, so check after 10 minutes the first time you make them to prevent over-browning.
What Will You Need To Make This Coconut Macaroons Easy Recipe?
- egg whites – These are the key to binding these lovely cookies together.
- honey – Honey gives these cookies just the right amount of sweetness.
- pure vanilla extract – Use the good stuff because the flavor is heavily featured.
- shredded unsweetened coconut
- salt
(This is a recipe for coconut macaroons without condensed milk or flour.)
When it comes to pure vanilla, this one from Pampered Chef is my absolute favorite! It’s only available during the fall and is on the expensive side, but it’s double-strength, so you only have to use half the amount. The flavor is so rich that it’s worth the price! The beans used for this vanilla are pollinated and harvested by hand on the Bourbon Isles of Madagascar and are the secret ingredient used by professional bakers and ice-cream makers to get rich, layered flavors in their desserts.
Chef’s Notes
These cookies will stick to the pan, so make sure that you line your cookie sheet with a silicone baking mat! If you don’t have a silicone baking sheet, make sure that you use parchment paper and not wax paper. Macaroons will stick to wax paper.
Actual cooking time may vary slightly, so check after 10 minutes the first time you make them to prevent over-browning.
The cookies keep well in an airtight container at room temperature for about a week.
Coconut Macaroons
These delicious, chewy coconut macaroons are a quick and easy treat you can enjoy anytime.
Ingredients
- 2 large egg whites
- 3 Tbsp honey
- 1 tsp pure vanilla extract
- 1 cup shredded coconut, unsweetened
- 1/4 tsp salt
Instructions
- Place the top oven rack in the center position and pre-heat oven to 350°F.
- Line a large baking sheet with a piece of parchment paper or a silicone baking mat and set aside.
- Using a hand mixer, briskly beat the egg whites until stiff peaks form.
- Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
- Using a small scoop or two spoons, place heaping tablespoons of the mixture onto the prepared cookie sheet, leaving plenty of space in between to prevent overcrowding.
- Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes.
- Remove from oven and cool for 10-15 minutes before serving. Enjoy!
Notes
- Actual cooking time may vary slightly, so check after 10 minutes the first time you make them to prevent over-browning.
- The cookies keep well in an airtight container at room temperature for about a week.
- If you don’t have a silicone baking sheet, make sure that you use parchment t paper and not wax paper. Macaroons will stick to wax paper.