Easy Coconut Macaroons Recipe

Crispy pastry nests drizzled with melted chocolate on a wire cooling rack.

Easy Coconut Macaroons Recipe

These easy coconut macaroons are golden, chewy, and full of coconut flavor with a simple chocolate drizzle on top. The short ingredient list and one-bowl method make them an easy homemade cookie.

Course Cookies, Dessert, Desserts, Small bites

Cuisine American, International

Keyword baking sheet, chewy, chocolate chips, coconut flakes, coconut flavor, coconut macaroon, coconut macaroon recipe, coconut macaroons, coconut macaroons recipe, coconut mixture, condensed milk, cookie recipe, easy coconut, easy coconut macaroons, egg white, golden brown, homemade coconut, macaroon, macaroon recipe, melted chocolate, parchment, parchment paper, shredded coconut, sweeten, sweetened condensed milk, unsweetened, unsweetened coconut, vanilla extract, whisk, zest

Prep Time 15

Cook Time 21

Chill Time 1

Total Time 1 36

Servings Cookies

Calories 109kcal

Author Zuzana Paar

Equipment

Ingredients

1 Egg White
2 Tablespoons Sweetener
1/4 teaspoon Almond Extract
1 Cup Coconut Flakes
1/4 Cup Choco Chips sugar free
1 teaspoon Coconut Oil

US Customary - Metric

Instructions

Preheat the oven to 340°Fahrenheit (170 °Celsius), then beat the egg white and sweetener until stiff peaks form.
Fold in the coconut flakes and almond extract, then scoop into 8 rounds on the tray.
Bake for 20 minutes, then cool completely on the tray for 1 hour.
Melt the chocolate with coconut oil, drizzle over the cooled macaroons, and let set.

Notes

Bring the egg white to room temperature before you start the hand mixer. Cold egg whites take noticeably longer to reach stiff peaks, and the resulting foam is slightly less stable when you fold in the coconut flakes.
Stop folding the coconut mixture as soon as the flakes are evenly distributed through the meringue. Overmixing deflates the egg-white foam, and the macaroons will spread flat during baking instead of holding their rounded shape.
Use parchment paper rather than a greased tray. The slightly sticky base of a baked meringue-based cookie releases cleanly from parchment after cooling but grips a lightly oiled metal surface and tears when you try to lift it.

Nutrition