Easy Coconut Macaroons


  • 4 egg whites room temperature**
  • 3 cups sweetened coconut shredded
  • 1/2 cup granulated sugar


  • Preheat oven to 350 F. Line a baking sheet with parchment paper.
  • In a bowl, whisk the egg whites until soft peaks, gradually add the sugar and mix until stiff peaks, about 2-3 minutes. Gently fold the coconut and mix with a spoon.
  • Using a small ice cream scoop, (or two spoons), scoop the macaroons into 1″ balls. Place on the baking sheet, about 1-2″ apart. Bake for about 15-20 minutes, or until the macaroons are golden brown.
  • Let them cool before eating or dipping in chocolate (if desired). Store in an airtight container. Enjoy!


 *- Make sure that the bowl you will be using to beat your egg whites is completely clean, dry, and grease free, otherwise your eggs may fail to reach stiff peaks.

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