Easiest 3 – ingredient coconut macaroons that are crisp on the outside and chewy on the inside. Super simple to make, these homemade healthy coconut macaroons are naturally gluten free and do not require condensed milk.
When I was in high school, there was a local café offering all sorts of sweets and (mainly unhealthy) desserts. Every time I passed by my eyes would go straight into the juicy, extra-sweet coconut macaroons, cleverly displayed at an eye-level near the window.
One coconut bite costed around 50 cents, which is a lot for a high school student saving for an MP3 player (remember MP3 players, anyone? ). So, I used to treat myself a macaroon every once in a while (read 3 times a year). When I got married (and learned how to cook) I tried replicating my beloved childhood coconut treat and here’s the result. They are chewy, simple to make (only 3 ingredients) and rich on coconut flavor.
COCONUT MACAROONS – INGREDIENTS
These simple coconut macaroons call for only a handful of ingredients. In fact, this recipe does not require condensed milk to make good coconut macaroons. Let’s see what you need:
- Coconut shreds – I prefer using full fat, organic coconut shreds as they are amazingly richer in coconut taste, that regular grated coconut. The final taste of coconut macaroons largely depends on the type of grated coconut you use. Here in Europe, I buy Alnatura’s grated coconut and they are fantastic.
- Brown sugar – adds sweetness to the macaroons. I prefer brown unrefined sugar, but if you wish try substituting with coconut sugar or regular sugar instead.
- Eggs, large – here only egg whites are needed. You can put the egg yolks in another recipe. If you have only smaller eggs on hand, use egg whites from 4 or even 5 eggs, instead of 3. The goal here is to keep macaroons batter moist. If batter is too dry (meaning too much grated coconut and too little egg whites), macaroons fall apart easily and turn rather stale.
HOW TO MAKE COCONUT MACAROONS FROM SCRATCH
- In a large mixing bowl beat egg whites until stiff peaks are formed (foamy, fluffy texture). Be sure to beat egg whites well as they will give these coconut macaroons their fluffiness and airy texture.
- Then in a separate bowl combine coconut shreds and brown sugar an mix well.
- Gently (cannot stress this enough) mix grated coconut-sugar into beaten eggs, using a spoon. Try try preserve the air as much as possible. The mix will inevitably shrink down, but it’s important to preserve as much of the fluff as possible during mixing.
- Then using a spoon, ice cream scoop gently form coconut macaroons and place onto parchment paper.
- Bake in preheated oven (360F/180C) until coconut turns gold. You can turn on ventilation as well. Take care to check macaroons regularly during baking as they tend to burn out pretty quickly.
- Let cool completely before consumption.
MORE EUROPEAN RECIPES
- Quick Parmesan Butter Oyster Mushrooms (baked)
- Leftover chicken tagliatelle (20 minutes)
- French Frozen (Whole) Chicken in Instant Pot
- Tuscan Red Cabbage Soup with Beans
- Italian Borlotti Beans Soup (Cranberry Beans soup)
Heavenly Coconut Macaroons Recipe
- 2 cups coconut flakes full fat
- 1/3 cup brown sugar unrefined
- 3 egg whites from large eggs
- Separate egg whites from egg yolks and beat them (egg whites) until stiff peaks are formed.
- In a separate mixing bowl combine grated coconut and sugar and stir well. Then gently fold with beaten egg whites by trying to preserve as much air as possible.
- With a spoon or ice cream scoop (this one comes in 3 different sizes), gently form coconut macaroons and place onto parchment paper.
- Bake in preheated oven (180C/360F) for about 12-15 min (in my oven) or until coconut macaroons become golden. Check regularly as they tend to burn out quickly.
- Let cool completely and enjoy.
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