Coconut macaroons fall into the cookie category of ‘too easy to be true’. 3 pantry ingredients, a couple minutes in the oven and voila, fresh tropical-scented, golden cookies on the table. This is the kind of recipe you can pull together on a whim with the impression you pulled off something truly special.
Tips from the ELLE Gourmet editors
Dress ’em up
The beauty of these 3 ingredient coconut macaroons lies in the endless options to make them fancy. Some of our favourite ways to bedazzle these beauties include: sprinkling in a pinch of two of citrus zest (lime is particularly delicious), or dipping in or drizzling with melted chocolate and adding a sprinkle of flaky sea salt. You can also stir in a teaspoon of almond extract and place a whole almond on top of each cookie before baking, with or without chocolate drizzle. Add up to 1/2 cup of finely chopped nuts, dried fruit (pineapple is tops) or gently fold in up to 1/2 cup of sprinkles for a funfetti situation.
Future self care
Store coconut macaroons in an airtight container for up to 3 days. These easy cookies also freeze delightfully due to their high moisture content. To freeze, cool the batch completely. Layer cookies between sheets of parchment paper in an airtight container. Freeze for up to 3 months. Thaw at room temperature for a few hours when you’re ready to impress yourself or your guests.
3-Ingredient Coconut Macaroons
Ingredients
- 2 ½ cups sweetened shredded coconut
- 2 large egg whites
- ½ cup granulated sugar
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Stir together the coconut, egg whites and sugar until well combined.
- Scoop mounds onto baking sheet.
- Bake until edges are golden, 18 to 22 minutes.
- Cool completely before serving.
More quick and easy 3-ingredient cookies
