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Six Golden-Brown Coconut Macaroons Are Drizzled with Chocolate and Topped with Rainbow Sprinkles, Arranged on A Wooden Plate

Coconut Macaroons (3-Ingredient Bliss)

There’s something deeply satisfying about a recipe that’s equal parts easy and impressive—and these 3-Ingredient Coconut Macaroons hit that sweet spot. Crispy on the outside, chewy on the inside, and made with pantry staples, they’re the culinary equivalent of a low-effort win.
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Prep Time 10 minutes
Course Dessert, Snack
Cuisine American
Servings 16 macaroons
Calories 115 kcal

Equipment

  • Mixing bowl
  • Whisk or fork
  • Spatula or spoon
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cookie scoop or tablespoon (optional)
  • Wire rack (optional but nice to have)

Ingredients
  

  • 2 ½ cups sweetened shredded coconut
  • 2 large egg whites
  • ⅓ cup granulated sugar
  • Optional: Pinch of salt or ½ tsp vanilla or almond extract

Instructions
 

  • Preheat the oven to 325°F (165°C) and prepare your baking sheet
    This temperature hits the sweet spot for golden edges and chewy centers.
    Line it with parchment paper or a silicone baking mat for easy cleanup and perfect bottoms (macaroon bottoms, of course).
    A Hand Is Opening a Modern Stainless Steel Oven in A Bright Kitchen, Preparing to Preheat It
  • Whisk the egg whites and sugar
    In a mixing bowl, combine 2 egg whites and ⅓ cup sugar. Whisk until slightly frothy—aim for root beer float foam, not stiff peaks.
    Add a pinch of salt or extract if using.
    A Bowl of Shredded Coconut, a Small Bowl of Sugar, and A Dish with Three Brown Eggs Are Arranged on A White Countertop
  • Stir in the coconut
    Add 2½ cups of sweetened shredded coconut. Mix until fully coated and clumpy. It should hold together when you press it into a ball.
  • Scoop into mounds
    Use a cookie scoop, tablespoon, or your hands to form small, uniform mounds.
    Place them on the baking sheet with 1 inch between each.
    Pro tip: Lightly wet your hands or scoop to avoid stickiness.
  • Bake for 20–25 minutes
    Bake until the edges are deep golden brown and the tops are lightly toasted. Start checking at 20 minutes.
    Freshly Baked Coconut Macaroons with Golden Brown Tops Are Shown on A Parchment-Lined Baking Sheet
  • Cool
    Let them cool on the baking sheet for 5–10 minutes before transferring to a wire rack or the countertop to finish.
    Optional: Dip bottoms in melted chocolate and chill to set.
    Three Golden Coconut Macaroons Are Served on A White Plate, Fully Cooled and Ready to Eat

Video

Notes

Cooking Tips

  • Texture check: Your mix should clump like a snowball. Too loose? Add more coconut.
  • No spreading here: But for extra insurance, chill the mixture for 15 minutes before baking.
  • Go gourmet: A splash of vanilla or almond extract, a pinch of lime zest, or a dusting of espresso powder makes these next-level.
  • Chocolate optional (but not really): Dark chocolate drizzle = elite move.
Keyword 3 Ingredients, Coconut Macaroons, Gluten-free, Quick Dessert, Sweet Snack