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Coconut Macaroons

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If you have ever tried a Macaroon, you would know how amazing it is: crispy on the outside and flaky, crumbly on the inside. And the best thing about these coconut macaroons is that they are absolutely gluten-free, so if you are avoiding gluten for any reason, this is one of the best recipes to make!

Here’s what you need:
  • 3 to 4 egg whites (depending on the size of the egg)
  • 2 cups of unsweetened desiccated coconut
  • ¾ cups of powdered sugar
  • 1½ tsp of vanilla extract
How to make it:
  • Separate the egg whites from the yolks and pour these egg whites into a large bowl. Make sure the eggs are at room temperature.
  • With the help of an electric beater, beat the egg whites for half a minute and then add half the quantity specified for powdered sugar.
  • Continue beating for 2 more minutes or till the egg whites become frothy and then add rest of the sugar.
  • Again, beat till all the sugar has dissolved and the egg whites have formed stiff peaks, or have become a meringue.
  • Add vanilla and mix well.
  • Finally, add desiccated coconut and mix well with the help of a spoon.
  • With the help of an ice cream scooper, lay the meringue onto a parchment paper or a silicon baking sheet.
  • Bake at 160º-170º C for 20 minutes.
  • Your coconut macaroons are ready!
  • Look at how beautiful they look!
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  1. Desiccated Coconut: https://amzn.to/3fyupCg
  2. Sugar: https://amzn.to/3dN0Qfs
  3. Vanilla Extract: https://amzn.to/3dr8MUd

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Coconut Macaroons

Recipe by Anjali Giri

Ingredients

  • 3 to 4 egg whites (depending on the size of the egg)

  • 2 cups of unsweetened desiccated coconut

  • ¾ cups of powdered sugar

  • 1½ tsp of vanilla extract

  • A pinch of salt.

Directions

  • Separate the egg whites from the yolks and pour these egg whites into a large bowl. Make sure the eggs are at room temperature.
  • With the help of an electric beater, beat the egg whites for half a minute and then add half the quantity specified for powdered sugar.
  • Continue beating for 2 more minutes or till the egg whites become frothy and then add rest of the sugar.
  • Again, beat till all the sugar has dissolved and the egg whites have formed stiff peaks, or have become a meringue.
  • Add vanilla and mix well.
  • Finally, add desiccated coconut and mix well with the help of a spoon.
  • With the help of a ice cream scooper or a piping bag, lay the meringue onto a parchment paper or a silicon baking sheet.
  • Bake at 160º-170º C for 20 minutes.
  • Your coconut macaroons are ready!

Recipe Video

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