The Coconut Macaroon Cookie Recipe is a delightful treat that brings the tropical flavors of coconut to your kitchen. With a combination of egg whites, sugar, and toasted coconut, the cookies are crisp on the outside and chewy on the inside, making them an irresistible snack. Whether you’re hosting a gathering or simply indulging yourself, they are sure to please.
For those who want to switch things up, you can use all-purpose flour instead of cake flour, or skip the almond and coconut extracts if you prefer a simpler flavor. As always, using high-quality ingredients can make a big difference; opt for fresh coconut if you can, and ensure that your egg whites are at room temperature for the best results. The recipe is naturally gluten-free if you choose the right flour, perfect for those with dietary restrictions.
Cookies
Coconut Macaroon Cookie Recipe
Ingredients
- 3 tablespoons cake flour
- 1/4 teaspoon salt
- 3 extra large egg whites
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 2 cups flaked coconut, toasted
Instructions
- Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels to help cool the cookies later.
- Mix 3 tablespoons of cake flour and 1/4 teaspoon of salt together in a small bowl and set aside for later.
- In a large bowl, beat 3 extra large egg whites with an electric mixer on high speed until soft peaks form, about 3 minutes.
- While the mixer is running, gradually add 1 cup of sugar, one tablespoon at a time. Continue beating until the mixture stands up in stiff, glossy peaks, about 5 minutes total.
- Lower the mixer speed to low and carefully blend in the flour mixture along with 1 teaspoon of pure vanilla extract, 1/2 teaspoon of almond extract, and 1/4 teaspoon of coconut extract. Be cautious not to overmix the batter; a gentle fold is best.
- Using a rubber spatula, fold in 2 cups of toasted flaked coconut until evenly distributed throughout the mixture.
- Drop the batter by heaping tablespoons onto the lined baking sheets, keeping them about 2 inches apart to allow for spreading.
- Bake the cookies just until they turn golden and set, about 15 minutes. Keep an eye on them to avoid overbaking.
- Once baked, slide the paper liners with the macaroons onto lined cooling racks. Allow the cookies to cool completely before carefully peeling away the paper.
Part of our Homemade Cookie Recipes collection — Part 2 of 7:
If you’re in the mood for something unique, consider making the Coffee Macaroons. With a delightful coffee flavor and a touch of sweetness from chocolate-covered coffee beans, the Coffee Macaroons are a fun twist that pairs wonderfully with your afternoon coffee. You won’t regret treating yourself to the tasty little bites.