Light and chewy 3-ingredient Coconut Macaroons are the easiest cookies of all time. Dipping them in chocolate is “optional” but really, why wouldn’t you?
Prep : 15 minutes
Cook : 20 minutes
Total : 35 minutes
Servings: 30 cookies
4 egg whites room temperature**
3 cups sweetened coconut shredded
1/2 cup granulated sugar
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a bowl, whisk the egg whites until soft peaks, gradually add the sugar and mix until stiff peaks, about 2-3 minutes. Gently fold the coconut and mix with a spoon.
Using a small ice cream scoop, (or two spoons), scoop the macaroons into 1″ balls. Place on the baking sheet, about 1-2″ apart. Bake for about 15-20 minutes, or until the macaroons are golden brown.
Let them cool before eating or dipping in chocolate (if desired). Store in an airtight container. Enjoy!
*- Make sure that the bowl you will be using to beat your egg whites is completely clean, dry, and grease free, otherwise your eggs may fail to reach stiff peaks.