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Ilina

3-Ingredient Coconut Macaroon Cookies

Crisp on the outside and chewy on the inside, these coconut macaroons are a delightful gluten-free treat. With just three simple pantry ingredients, they come together quickly for an effortless dessert perfect for any occasion.  
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 15 Cookies
Calories: 75
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cup shredded coconut
  • 3 large egg whites
  • 3/5 cup granulated sugar

Method
 

  1. Prepare the Mixture: Preheat the oven to 190°C (375°F). In a large bowl, mix the shredded coconut and sugar together. Add the egg whites and mix vigorously until the mixture is smooth and slightly sticky, ensuring the sugar begins to dissolve and bind the coconut.
  2. Shape the Cookies: Transfer the coconut mixture to a large piping bag fitted with a star-shaped nozzle to create textured ridges. Pipe out small individual cookies onto a baking pan prepared with parchment paper. Alternatively, spoon mounds onto the tray if a piping bag is not available.
  3. Bake: Bake for 10 minutes. Watch carefully towards the end of the baking time; the tips should be golden brown and the bottoms set. Remove from the oven and allow to cool on the tray for at least 5 minutes before serving.

Notes

  • Ensure the egg whites are free of any yolk to allow for proper binding with the sugar.
  • If the mixture feels too dry, let it sit for a few minutes so the coconut can absorb moisture from the egg whites.
  • Coconut burns easily, so keep a close eye on the oven during the final minutes of baking.
  • Store in an airtight container at room temperature for up to one week to maintain freshness.
  • For a chocolate twist, dip the bottoms of the cooled cookies in melted semi-sweet chocolate.