• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes By Categories
  • About Us
  • Shop
  • Subscribe
  • Español

El Mundo Eats logo

menu icon
go to homepage
  • Recipes By Categories
  • About Us
  • Shop
  • Subscribe
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes By Categories
    • About Us
    • Shop
    • Subscribe
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Gluten-Free

    Published: Jul 25, 2020 · 7 Comments · This post may contain affiliate links

    Coconut Macaroons

    Jump to Recipe
    coconut macaroons with chocolate on a cooling rack

    Ok. So this might be the easiest dessert recipe that I've made here. These coconut macaroons only require 5 ingredients folks! Well 6 if you count the chocolate but hey, with or without chocolate I promise you they are totally worth to make.

    Crispy skin, gooey dense and creamy inside. The chocolate touch. Oh la la!

    Do you like bounty bars? Well these delicious macaroons have all those wonderful flavours of the bounty bars, only different shape.

    top view of coconut macaroons

    Summer Cookies, Anyone?

    If in my last post I was talking about citrus summer desserts, well then let me add another summer vibe in there. Coconut! In Cookies form!

    I mean, who doesn't love coconut in the summer? Right?

    The smell and the taste of it just bring you to that beach where warm breeze is brushing against you while you're dozing away in a hammock, with the bluest ocean view in front of you if you peek a little. Yeah, it's a bit difficult to get to that beach these days, considering the situation right now.

    But you know what's not difficult?

    Making these darn cookies! I bet that even if you're just laying on your sofa browsing through Netlix, if you munch on these cookies long enough, you almost almost almost can smell the ocean. Yep!

    And hey! I know it's only July but if you're already looking (I mean, I am!) for Christmas treats or cookies, these beauties are just perfect! Desiccated coconut, chocolate and sugar last for months, so buy them ahead of time.

    Strategic planning is the key. Right?

    coconut macaroons with chocolate on a cooling rack

    Tips On Getting It Right

    There's none, really. They are super easy. But hey, if I really have to advise on on something then it would be these.

    Egg white mixture - whisk until thick. It's going to take a few minutes, so use a handheld whisk to make the job easier (and keeping you sane).

    Desiccated coconut - I'm using unsweetened one so that I can control the level of sweetness. If you're using the sweetened one, you might want to adjust the sugar. Or not.

    Sweetness - adjust the sweetness to your liking. You do you.

    Chocolate - this is optional, the macaroons are great as they are. But amazing with the chocolate.

    Consumption - they're addictive so call all your family, friends and neighbours to help you finish them. Restrain yourself from testing 5 of them as soon as they got out from the oven. I dare you.

    Store - they are the best to consume immediately. As soon as the chocolate kind of sets (if using). The skin will not be as crispy if you keep them for long.

    Make them and let me know what you think.

    half eaten coconut macaroon

    Hungry For More Coconut Dessert?

    Check these out:

    • Coconut cookies
    • Hong Kong style coconut tarts
    • Coconut and dulce de leche tart
    • Coconut panna cotta
    • Raffaello coconut almond muffins

    Video

    Coconut macaroons on a cooling rack

    Coconut Macaroons

    These coconut macaroons are extremely easy to make and they're also gluten free. With just 5 ingredients (well 6 if you count the chocolate), they're definitely a no fuss summer treat that you'll enjoy. Crispy skin, gooey creamy dense inside, super yum!
    5 from 1 vote
    Print Pin Rate
    Servings: 15 pieces
    Prep Time15 mins
    Cook Time15 mins

    Ingredients  

    Wet Ingredients

    • 2 large egg whites , room temperature
    • ⅓ cup sugar (65 g)
    • 1 teaspoon vanilla extract
    • pinch of salt

    Dry Ingredient

    • 2 cup unsweetened desiccated coconut (140 g)

    Optional

    • 1 cup semisweet chocolate (100 g), melted for dipping and drizzles
    Prevent your screen from going dark

    Instructions

    Here We Go!

    • Add all wet ingredients into a bowl and whisk everything together until you get a thick mixture. This will take a few minutes so use a handheld whisk. Now simply add in the coconut and fold everything together using a spatula.
    • Scoop the mixture onto a baking tray lined with parchment paper, using a 1 ½ tablespoon (20 ml) ice cream scoop.
    • Bake in a preheated oven at 350ºF (175ºC) for 15 minutes or until golden brown, at middle rack with fan off. Remove from the oven and leave to cool completely on a rack.

    Chocolate

    • Melt chocolate in a bowl, in a microwave or using bain marie method. Take 2-3 tablespoon and place in a piping bag. Dip the bottom of the macaroons in the chocolate in the bowl and place them on a tray with parchment paper. Drizzle the top with more chocolate from the piping bag.
    • Leave for it to set (if you can wait that long) and enjoy!

    Notes

    • Use spoon and level method when measuring the desiccated coconut (for cup measurement)
    • Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
    • Refer to my post above for tips on how to get it right
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
    « No-Bake Lime Cheesecake Bars
    Summer Cream Cheese Frosting »

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Have you made this recipe? Please leave a comment and rate it, thanks!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sameeha says

      July 19, 2021 at 11:15 pm

      Hi bea. How can i store this for about 2 or 3 weeks, like cookies?

      Reply
      • Bea says

        July 20, 2021 at 4:29 pm

        Hi Sameeha! They last around 1 week in air tight container. You can freeze them so that they last longer. Hope it helps!

        Reply
    2. PIA says

      December 23, 2020 at 8:21 pm

      Absolutely amazing! and yes, very addictive, and too easy to make. I'm in trouble..... but I love it.

      Reply
    3. Efua says

      August 03, 2020 at 6:52 pm

      5 stars
      Super easy to make. Couldn't stop eating
      They came out sooooo perfect

      Reply
      • Bea says

        August 04, 2020 at 9:46 am

        Awesome! Yes, they are extremely easy to make, right? Glad that you liked them, thank you so much Efua!

        Reply
    4. Elaine Lim says

      July 27, 2020 at 9:06 am

      Hi, how come when I mixed the egg white mixture instead of thick and creamy mixture like in your video,it was with bubbles like making chiffon cake and after mixing it did not stick? Many thanks

      Reply
      • Bea says

        July 28, 2020 at 8:24 am

        Hi Elaine! You need to keep on whisking for a few minutes until you get the thick mixture (as shown in the video). Please refer to my written post above for tips. Hope it helps.

        Reply

    Primary Sidebar

    Hi! We're Bea & Marco, married couple behind this food space. I cook, he takes photo & video. Malaysian & Argentine living in Spain. All eaters welcomed!

    More about us →

    Popular

    • Easy Mini Cheesecakes
    • Malaysian Flatbread (Roti Canai)
    • How To Make Tart Shells (Sweet And Savoury)
    • Rice With Coconut Milk (Malaysian Nasi Lemak)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 El Mundo Eats