This 5-Ingredient Coconut Macaroons Recipe yields cookies that are crisp on the outside and chewy in the center. They’re sure to be an instant hit with all the coconut lovers in your life.
5-Ingredient Coconut Macaroons
If there’s a time for coconut, it’s now. Spring and Easter, budding leaves and Passover… this is the season coconut enjoys a surge in popularity.
If you don’t already have shredded coconut in your pantry, you can find it at most grocery stores. Since it’s considered a non-perishable item, you can have shredded coconut delivered or shipped to your door.
Our coconut macaroon recipe yields bite-sized treats that are crispy on the outside and chewy on the inside.
You’ll only need 5 ingredients and less than 30 minutes to make these irresistible coconut macaroons. Bonus: they’re the perfect cookies for gluten-free eaters.
How to Make Crispy Yet Chewy Coconut Macaroons
There are quite a few variations of coconut macaroons out there; some use white sugar. Some use a combination of white and brown sugars.
We found the best results using sweetened condensed milk, which is essentially sugar and milk. It yields such a wonderfully chewy texture and caramel-like flavor to the cookies.
Only 5 ingredients are necessary for making awesome coconut macaroons: sweetened condensed milk, vanilla extract, egg whites, salt, and all the coconut. No flours are needed at all, which make coconut macaroons an ultimate gluten-free treat.
The drizzle of dark chocolate is optional in this coconut macaroons recipe, though for some of us, there really isn’t any other way. These cookies are irresistible with a generous dose of good quality chocolate and a sprinkle of kosher salt. Again – optional, but highly recommended.
Go drive your people coconuts 🥥 😊