Heavenly Coconut Macaroons

Easiest, 3 – ingredient coconut macaroons that are crisp on the outside and chewy on the inside. Super simple to make – tips and tricks included. 


Why we Love it: 

  • Coconut rich
  • Simple to make
  • Tasty above all! 

When I was in high school, there was a local café offering all sorts of sweets, bites and (mainly unhealthy) desserts.  Every time I passed by my eyes would go straight into the juicy, extra-sweet coconut macaroons, cleverly displayed at an eye-level near the window.

One coconut bite costed around 50 cents, which is a lot for a high school student saving for an MP3 player (remember MP3 players, anyone? ). So, I used to treat myself a macaroon every once in a while (read 3 times a year).

When I got married (and learned how to cook) I tried replicating my beloved childhood coconut treat and here’s the result.  I spent less than 30 min (baking included) preparing these delightful tastiest. Naturally, they quickly into the best go-to treat for unexpected guests (and hangry toddlers of course).



Heavenly Coconut Macaroons

3-Ingredient coconut macaroons, crisp on the outside and chewy & soft on the inside. They are rich in flavor and extremely simple to make. 
CuisineAmerican, European
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 bites


  • 2 cups coconut flakes,, full fat
  • 1/3 cup brown sugar, unrefined
  • 3 egg whites , from large eggs


  • Separate egg whites from egg yolks and beat them (egg whites) until stiff peaks are formed. 
  • In a separate mixing bowl combine coconut and sugar and stir well. Then gently fold with beaten egg whites by trying to preserve as much air as possible. 
  • With a spoon or ice cream scoop (this one comes in 3 different sizes), gently place the coconut bites on parchment paper. 
  • Bake in preheated oven (180C/360F) for about 12-15 min until coconut macaroons become golden. 
  • Set aside to cool down and enjoy. 

Recipe Notes

DOUGH: Try not to press the ''coconut dough' with your hands as air gets lost -> macaroons turn dense and yucky (believe me, I've been there). If you have smaller eggs, I'd recommend adding 4 (instead of 3) egg whites. Otherwise 'dough' may turn too try -> macaroons may fall apart.
FLAVOR: I have found full fat coconut flakes (that are organic - if in Europe try Alnatura brand) deliver the best fresh coconut-y flavor of all types of coconut flakes. Generally, the less processed they are, the more richer in taste macaroons get. 

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