This Coconut Macaroon Recipe produces little coconut cookies that are so airy and airy like eating a coconut cloud. Coconut Macaroons are often confused with the more refined Macarons (coloured sandwich like cookies filled with ganache) but they are a completely different cookie and much easier to prepare. Combining just a few simple ingredient creates a deliciously light cookie that is crunchy on the outside, chewy in the middle, and bursting with the rich, sweet flavour of coconut.

Ingredients you need for this Coconut Macaroon Recipe

• Egg Whites
• Caster Sugar
• Vanilla Extract
• Salt
• Flour

Make it gluten free

Some coconut macaroon recipes don’t call for flour at all but I believe it gives the cookies a nice structure. To make coconut macaroons gluten free simply omit the flour or replace the flour with almond meal or almond flour.

Texture

I have made these coconut macaroons with a smoother texture than some recipes call for. To do this I have used an electric beater to briefly mix the shredded coconut with the meringue mixture somewhat breaking down the shredded coconut. If you prefer your macaroons with more texture simply gently mix the meringue and shredded coconut with a wooden spoon instead. This will ensure you have more of a rough texture to your coconut macaroon.

Storage

Coconut macaroons are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to a week.

Final thoughts

Light, chewy, crisp-edged and full of coconut flavour, these macaroons are the kind of simple bake that delivers far more than the effort suggests. They’re quick to make, perfect for when you need something sweet without committing to a complicated dessert, and ideal with a cup of tea or coffee.

If homemade baking is your thing, my Easy Chocolate Chip Cookies are a reliable everyday classic, White Chocolate and Macadamia Nut Cookies feel a little more indulgent, and my Monte Carlo Biscuits are perfect when you’re in the mood for something nostalgic.