I once baked a batch of these coconut macaroons just to use up leftover shredded coconut from another recipe—and I wasn’t expecting anything spectacular. But that golden dozen came out of the oven so fragrant and chewy, they didn’t even make it to the storage container. Friends showed up for coffee, and I offered them one each. Minutes later, the tray was empty and everyone asked for the recipe.
That’s when I realized I’d stumbled onto something worth keeping. I’ve made many variations of cookies over the years, but this one hits differently—it’s light but satisfying, crisp at the edges and tender inside. These little bites come together fast, don’t need any fancy gadgets, and still feel special.
They’ve become a staple when I’m baking for potlucks, brunches, or just when the afternoon calls for something sweet and simple. What’s great is that they’re not overloaded with sugar or butter, which makes them perfect for more health-conscious eaters. And with just a few ingredients, most of which are probably already in your pantry, you can whip up a batch in no time.
Let’s get into the details so you can enjoy your own first-place batch.
Short Description
These First-Place Coconut Macaroons are sweet, chewy cookies made with shredded coconut, egg whites, and a hint of vanilla—perfectly golden on the outside, soft on the inside, and incredibly easy to bake.
Key Ingredients
- 1⅓ cups sweetened shredded coconut
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 2 large egg whites
- ½ teaspoon vanilla extract
Tools Needed
- Mixing bowl
- Measuring spoons and cups
- Whisk or fork
- Baking sheet
- Parchment paper or cooking spray
- Teaspoon or small cookie scoop
- Wire rack for cooling
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, combine the shredded coconut, sugar, flour, and salt. Stir until everything is well blended and evenly distributed.
Step 3: Add Wet Ingredients
Pour in the egg whites and vanilla extract. Mix thoroughly until the mixture becomes sticky and all dry bits are coated.
Step 4: Shape the Macaroons
Use a teaspoon or small cookie scoop to drop heaping spoonfuls onto your prepared baking sheet. Space them about 1 inch apart. If needed, gently shape into rounded mounds with your fingers or the back of a spoon.
Step 5: Bake
Place the tray in the oven and bake for 18–20 minutes, or until the tops are golden brown and the edges are slightly toasted.
Step 6: Cool
Remove the baking sheet from the oven. Let the macaroons rest for 5 minutes, then transfer them to a wire rack to cool completely.
Why You’ll Love This Recipe
Quick & Easy: Just a few pantry staples and 30 minutes total.
Gluten-light: Only 2 tablespoons of flour per batch.
Perfect Texture: Crispy edges with a soft, chewy center.
Great for Sharing: Crowd-pleasers at gatherings and bake sales.
Naturally Sweetened: Sweetened coconut adds richness without needing lots of added sugar.
Mistakes to Avoid & Solutions
Using unsweetened coconut: The texture and flavor won’t be the same. Use sweetened shredded coconut for best results.
Overmixing: Stir just until combined. Overmixing can break down the egg whites and make the batter too runny.
Baking too long: Macaroons should be lightly golden, not dark brown. Start checking at 17 minutes.
Crowding the pan: Give each scoop room to breathe—this helps them bake evenly.
Not cooling on a rack: Leaving them on the hot pan too long can make the bottoms soggy. Transfer after 5 minutes.
Serving and Pairing Suggestions
Serve these coconut macaroons as a sweet treat with:
– A hot cup of black tea or espresso
– Fresh berries and a dollop of whipped cream
– A light brunch spread with fruit salad and muffins
– Plated on a dessert board with dark chocolate squares
– As part of a holiday cookie tray or bake sale table
They look lovely served family-style on a rustic wooden board or stacked high on a cake stand.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keep in a sealed container for up to a week. Bring to room temp before serving.
Freezing: Freeze in a single layer, then transfer to a zip-top bag. Good for up to 2 months.
Reheating: Pop in a 300°F oven for 5 minutes to refresh texture. Avoid the microwave—it can make them rubbery.
FAQs
1. Can I use unsweetened coconut?
You can, but the cookies will be less sweet and more crumbly. Stick with sweetened coconut for that chewy texture and flavor.
2. Can I substitute whole eggs for egg whites?
No—egg yolks will weigh the mixture down. Stick with just the whites for the best lift and lightness.
3. How do I know when they’re done baking?
They should be golden brown on top and slightly crisp around the edges. If the bottoms are too dark, they’ve gone too far.
4. Why are my macaroons falling apart?
They may not have enough moisture. Make sure you mix until sticky, and don’t skimp on egg whites.
5. Can I dip these in chocolate?
Absolutely. Once cooled, dip the bottoms in melted dark or semi-sweet chocolate, then let them set on parchment.
Tips & Tricks
– Lightly dampen your hands to shape the mixture more easily.
– For extra flavor, toast the coconut lightly in a dry pan before mixing.
– Use a small cookie scoop for uniform size and even baking.
– Add a pinch of cinnamon for a warm, spiced twist.
– Don’t skip the salt—it subtly enhances the sweetness.
Recipe Variations
1. Chocolate-Dipped Macaroons
Prepare as usual
Once cooled, dip the bottom of each macaroon in melted dark chocolate
Place on parchment and chill for 15 minutes to set
2. Almond Coconut Macaroons
Swap vanilla extract for ½ tsp almond extract
Fold in 2 tablespoons chopped toasted almonds before baking
3. Coconut Lime Macaroons
Add 1 teaspoon lime zest to the dry ingredients
Drizzle with a simple lime glaze (powdered sugar + lime juice) once cooled
4. Mocha Macaroons
Add 1 tsp instant espresso powder to the egg whites
Drizzle with a mix of melted chocolate and espresso for a bold finish
Final Thoughts
These coconut macaroons may be small, but they deliver big on flavor, ease, and charm. They’ve earned a place in my regular baking rotation, not because they’re fancy, but because they’re honest—simple ingredients, straightforward steps, and a reward that feels homemade in the best way.
So go ahead and give them a try. Your kitchen will smell amazing, your tastebuds will thank you, and chances are—there won’t be a single one left by morning.
First-Place Coconut Macaroons
Ingredients
- 1⅓ cups sweetened shredded coconut
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 2 large egg whites
- ½ teaspoon vanilla extract
Instructions
- Preheat to 325°F (165°C). Line a baking sheet with parchment or lightly grease it.
- In a medium bowl, combine coconut, sugar, flour, and salt. Stir until evenly mixed.
- Add egg whites and vanilla. Mix until sticky and fully combined.
- Scoop heaping teaspoons onto the baking sheet, spacing 1 inch apart. Shape into mounds if needed.
- Bake for 18–20 minutes, until golden on top and lightly toasted at the edges.
- Let sit on the tray for 5 minutes, then transfer to a wire rack to cool completely.
