Super Easy Coconut Macaroons Will Delight You

Sharing is caring!

A Coconut Lover's Dream Cookie

We love coconut macaroons at our house. We live in a middle-sized town in Nebraska, a state stuck smack dab in the middle of the United States. I can't think of anywhere else I'd rather live, surrounded by my whole family and about a zillion friends.

That said, Nebraska once had a tourism slogan, "Nebraska, Honestly It's Not for Everyone." I've gotta tell you, I wonder what someone got paid to come up with it. It replaced the old tagline"Nebraska Nice" (because we all are.)

The motto was successful in increasing interest in visiting the state. A survey of tourists in Nebraska's target market showed interest rising from 19% in 2019 to 39%, but now our tourism department has abandoned the slogan.

Why did I bring that up? Neither are these cookies. Honestly, coconut macaroons are not for everyone. Not if you're a coconut hater like my one almost perfect son-in-law who gags at the thought of it or my former boss, who says it reminds him of eating bugs. (Did he ever?)

However, the rest of us LOVE old-fashioned coconut macaroons. They are light, sweet, crispy, and chewy—pure coconut bliss. They were my dad's favorite cookie. ❤

Today, all our granddaughters LOVE them! I must mention that coconut macaroons are gluten-free, making them a perfect treat for my sweet girls.

It All Started With This Holy Grail Of All Cookbooks

Way, WAY back when I got married, every self-respecting bride and novice cook had one of these Better Homes And Gardens Cookbooks in her kitchen. Why? First printed in 1956, it had some 400 pages of recipes that were simple, down to earth, and very hard to screw up.

There were not a lot of photos, but a bunch for the era. And in color, to boot! It was quite possibly the world's most popular bridal shower gift when appliances were harvest gold and avocado green.

Today, it's considered a vintage collectible, and when I think about that, it makes me one, too—vintage, not necessarily collectible. I'm an acquired taste. Anyhow, that's where the inspiration for this coconut macaroon cookie recipe originated.

So Simple There's No Reason To Put Off TryingThem

The meringue-like element of these coconut macaroon cookies works best with eggs at room temperature. The whites whip up whippier when the chill is off.

But it's easier to separate them when they are very cold, so go ahead and separate them. Set aside the yolks until you can use them in something yummy like noodles or pudding—in the fridge, of course.

I buy farm eggs from a cheerful gal named Steph. She raises happy chickens that produce great-tasting eggs with deep yellow yolks, which makes for beautiful food.

Today, I must confess I have a condition known as EggCD. I know it's weird, but I cannot leave eggs in a carton willy-nilly like some sort of refrigerator rebel.

So, before putting them back, I'm driven to arrange them so the carton is balanced, both by weight and design. I think there are worse quirks. Doesn't this look just so much better?

How To Make Coconut Macaroons

Whip the whites with the vanilla until soft peaks form. Gradually add the sugar and keep beating until the whites form stiff peaks. Stop a couple of times and scrape down the sides to incorporate all the sugar.

Fold in the coconut until well combined. I always have to sneak a pinch (or two) of coconut right out of the bag because I'm in the "crazy about coconut" camp.

Plop by plump tablespoonsful (I'm making that a word.) onto a greased cookie sheet or one you have covered with parchment paper. My secret is out; my cookie sheets are gross. Please consider a donation.

Now bake them in a slow oven, about 325 degrees, for what seems like forever but is actually about 20 minutes. The macaroons should have a blush of tan about the color of pantyhose if you remember that shade.

Let them cool a bit before taking them off the cookie sheet and moving them to a rack to cool. That's it!

Keep them in a tightly covered container so they retain their crisp exterior and chewy middles. But don't worry; they will disappear fast unless you only have my son-in-law around.

PRINTABLE RECIPE CARD

Yield: 36 cookies

Coconut Macaroons

Print

Here is a recipe for a simple, sweet, light, and crunchy cookie crammed with loads of coconut. Macaroons are gluten-free!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 5 large egg whites
• 1 tsp vanilla
• 1 1/2 cups sugar
• 3 1/2 cups sweetened coconut (14 or 15 ounce bag)

Instructions

1. Preheat the oven to 325 degrees.
2. Grease cookie sheets or cover with parchment paper.
3. Separate the eggs and save the yolks for pudding, noodles, or other yummy dishes. Set the egg whites out long enough to reach room temperature; the whites will whip up better.
4. Whip the egg whites with vanilla until soft peaks form.
5. Gradually add sugar and beat until stiff peaks form, scraping down the sides of the bowl a couple of times to ensure the sugar is dissolved.
6. Gently fold in the coconut.
7. Drop a round tablespoon onto a greased cookie sheet or line the cookie sheet with parchment paper.
8. Bake for about 20 minutes in a slow oven at 325 degrees or until lightly browned.
9. Cool on a rack. Store tightly covered.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 73Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 31mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 1g

The first time I made these coconut macaroons, I used the yolks to make homemade noodles. The extra yolks went into scrambled eggs!

If you liked this recipe, you are my people! If you enjoyed this recipe today, please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. It would sure tickle me, and I'd be ever so grateful; thank you! 

If you haven't already, please check out my Facebook page and find me on Pinterest, where I will post easy, delicious, and family-friendly recipes every week!

If you enjoyed a post, I'd love it if you would leave a review or a comment. It helps my little business. ❤❤

Love, GB (Betty Streff)

Sharing is caring!