3-Ingredient Coconut Macaroons
Chewy and naturally gluten-free, these coconut macaroons rely on sweetened coconut, egg whites, and sugar for a festive cookie that feels elegant yet effortless.
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.
- Stir coconut, egg whites, and sugar until well combined.
- Scoop mounds onto baking sheet.
- Bake for 18–22 minutes until golden at the edges.
- Cool completely before serving.
Notes
Tips
- Dip bottoms in melted chocolate once cooled for gifting.
- Store in an airtight container for up to 3 days.