Coconut Macaroons

The three ingredient cookie can be a challenge. You often have to sacrifice a lovely player, say chocolate, just to get the sugar in the mix. Lucky for us, macaroons are made with just three ingredients anyway. We didn’t have to cheat or play favorites at all. And while we like these sweet little buttons just as they are, we wouldn’t complain if you did dip their bottoms in a little melted chocolate. If you have a small cookie scoop, use it for perfectly uniform cookies, but you can always use 2 spoons to make the mounds.

3-ingredient-coconut-macaroons
Photo by Jennifer Causey
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  • Makes 1½ dozen
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The three ingredient cookie can be a challenge. You often have to sacrifice a lovely player, say chocolate, just to get the sugar in the mix. Lucky for us, macaroons are made with just three ingredients anyway. We didn’t have to cheat or play favorites at all. And while we like these sweet little buttons just as they are, we wouldn’t complain if you did dip their bottoms in a little melted chocolate. If you have a small cookie scoop, use it for perfectly uniform cookies, but you can always use 2 spoons to make the mounds.

Ingredients

  1. Check 2 large egg whites, at room temperature
  2. Check ¼ cup granulated sugar
  3. Check 1 7-ounce bag sweetened shredded coconut

Directions

  1. Preheat oven to 350°F with oven rack in bottom third of oven. Combine egg whites and sugar in a medium bowl and whisk by hand until frothy and sugar is dissolved, 2 to 3 minutes. Fold in coconut. Using a 1½-inch cookie scoop, drop spoonfuls about 1 inch apart on a parchment-lined baking sheet. Bake in bottom third of the oven until golden brown, 15 to 20 minutes. Transfer cookies to a wire rack and cool completely, about 30 minutes.