These easy coconut macaroons are ridiculously delicious. They are moist and chewy and have an intense coconut flavor. It’s an easy one-bowl recipe (no mixer needed), ready within 30 minutes!
Compared to other coconut macaroon recipes, they are very low in sugar, plus they are dairy-free and gluten-free. If you have egg whites, sugar, and coconut flakes on hand, I’ve got you covered! If you want to fancy them up, dip them in melted chocolate. Heavenly!
Quick and easy cookie recipe
This is one of the simplest cookie recipes I know. It is fuss-free, really hard to screw up and always turns out great. I love that you don’t need a mixer to beat the egg whites – a whisk or a fork will do just fine.
From start to finish, the recipe only takes ½ hour, so it is the perfect last-minute cookie for the holidays!
Everyday cookie
Coconut macaroons are great to serve along a cup of coffee or tea, not only during holidays but year-round. Whenever I make them and serve them together with other cookies, these are always the first ones to vanish.
Gluten-free, dairy-free, low sugar
The cookies basically consist of shredded coconut, egg whites, and sugar. These are coconut macaroons without condensed milk or flour, so they are gluten- and dairy-free. You only need 1/4 cup of sugar for 25 cookies (no hidden sugar like sweetened shredded coconut or honey), which is very little for cookies!
Ingredients
Shredded coconut (unsweetened): The main ingredient for these cookies and responsible for the irresistible coconut flavor. I use unsweetened shredded coconut, also called desiccated coconut that is not too finely ground. You should be able to distinguish the fine shreds and avoid buying almost powdered dried coconut. See photo above for reference.
Egg whites: I use egg whites from large eggs (in the US), or medium-sized eggs in Europe.
Sugar: Fine granulated white sugar is my go-to. I always have it on hand and it adds to the chewiness.
Lemon (optional): Lemon peel and a squeeze of juice are optional but will add a delicate flavor. Opt for an organic lemon, wash it with hot water and thoroughly dry before grating it finely. I always add lemon but the cookies will work without too.
Vanilla (optional): As we all know: A bit of vanilla goes a long way. This is why I usually add vanilla extract or vanilla sugar. If you don’t have it at home, the cookies will of course work fine without.
Recipe coconut macaroons
Preheat the oven to 325°F (160°C), top and bottom heat. Line one baking sheet with parchment paper and set aside.
Combine the egg whites, sugar, and vanilla in a large mixing bowl. Finely grate half of the lemon peel into the bowl and add 1 teaspoon of lemon juice.
Whisk about 20 seconds until lightly foamy using a hand whisk or fork.
Add the coconut and stir to combine.
With a measuring-tablespoon or a heaping regular teaspoon, scoop about 1 tablespoon of the coconut mixture. If using the 1 tablespoon measuring spoon, press the coconut mixture into the spoon and then put the mounds onto the baking sheet.
Use your hands to press each mound into tight shapes with a slight peak at the top (do not make them too tall as the tops will get golden brown while baking pretty quickly). The mixture is pretty loose and will firm up while baking.
Bake for about 13 minutes, until lightly golden on top (usually they have a golden brown bottom).
Remove from the oven and let cool completely on the baking sheet, about 15 minutes.
For chocolate bottoms: When the macaroons have cooled completely, melt chocolate in a small bowl in the microwave at 50% power, stirring every 30 seconds. You can also melt the chocolate over a hot water bath (bain-marie), then transfer to a small bowl. Prepare a sheet with parchment paper (I always use the parchment from baking the macaroons).
Dip the bottom of each macaroon in the chocolate and then place the cookies on the lined sheet.
Let chocolate harden at room temperature or a cool room (or on the balcony in cold-climate regions). Store the macaroons in an airtight container at cool room temperature.
More cookie recipes
You know what goes along perfectly with these cookies? A steaming hot Viennese Christmas Punch.
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Chewy Coconut Macaroons (low sugar, 3-ingredients)
Ingredients
- 2 egg whites (see note)
- 1/4 cup (53 g) sugar (I use white finely granulated)
- 1 teaspoon vanilla extract or vanilla sugar (both optional)
- 1 organic lemon for zesting (optional)
- 1 ½ cups (135 g) shredded coconut, unsweetened
For dipping in chocolate (optional):
- ½ cup (80 g) semi-sweet or milk chocolate chips/morsels
Instructions
- Preheat the oven to 325°F (160°C), top and bottom heat. Line one baking sheet with parchment paper and set aside.
- Combine the egg whites, sugar, and vanilla in a large mixing bowl. Finely grate half of the lemon peel into the bowl and add 1 teaspoon of lemon juice. Whisk about 20 seconds until lightly foamy using a hand whisk or fork. Add the coconut and stir to combine.
- With a measuring-tablespoon or a heaping regular teaspoon, scoop about 1 tablespoon of the coconut mixture. If using the 1 tablespoon measuring spoon, press the coconut mixture into the spoon and then put the mounds onto the baking sheet. Use your hands to press each mound into tight shapes with a slight peak at the top (do not make them too tall as the tops will get golden brown while baking pretty quickly). The mixture is pretty loose and will firm up while baking.
- Bake for about 13 minutes, until lightly golden on top (usually they have a golden brown bottom).
- Remove from the oven and let cool completely on the baking sheet, about 15 minutes.
For chocolate bottoms:
- When the macaroons have cooled completely, melt chocolate in a small bowl in the microwave at 50% power, stirring every 30 seconds. You can also melt the chocolate over a hot water bath (bain-marie), then transfer to a small bowl. Prepare a sheet with parchment paper (I always use the parchment from baking the macaroons).
- Dip the bottom of each macaroon in the chocolate and then place the cookies on the lined sheet.
- Let chocolate harden at room temperature or a cool room (or on the balcony in cold-climate regions). Store the macaroons in an airtight container at cool room temperature.
Thanks Ursula for this great recipe. I made 20 larger macaroons and dipped them in white chocolate. They were the first ones finished. Will make them again for my brothers b-day in March since he loved them so much 😀
Hi Elisa,
oh wow – dipping them in white chocolate sounds lovely. I have to try it some day. So happy that they were a hit :)
Ursula