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Coconut Macaroon Cookies

Chewy, golden coconut cookies with a crisp exterior and soft center, perfect for an easy gluten-free dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Component
  • 3 cups sweetened shredded coconut
  • 2/3 cup granulated sugar
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp salt
Optional Add-Ons
  • 1/2 cup melted dark chocolate for dipping

Equipment

  • Baking sheet
  • Mixing bowl
  • spoon or cookie scoop

Method
 

  1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. Mix shredded coconut, sugar, and salt in a bowl until combined.
  3. Add egg whites and vanilla extract, mixing until sticky and cohesive.
  4. Scoop and shape into small mounds on the baking sheet.
  5. Bake for 18–22 minutes until golden brown.
  6. Cool completely, then dip or drizzle with chocolate if desired.

Notes

For best results, use sweetened coconut and monitor baking closely to prevent burning. Let cookies cool fully before handling.