These 3-Ingredient Coconut Macaroons might even be good enough for a coconut-hater! I’m not a big fan of coconut flavor, but I actually like these! Toasting the coconut makes a huge difference. Try these coconut macaroons to see for yourself!
Toasted vs untoasted coconut comparison
Ingredients
Dried coconut: I used unsweetened shredded coconut. I wouldn’t suggest using sweetened unless you like really sweet cookies. Be sure also to use shredded/desiccated coconut and not the large flakes since they might not bake up the same.
Egg: Unlike other macaroon recipes, this uses a whole egg so you don’t need to worry about separating the egg white! I always use large eggs unless otherwise specified.
Sugar: Adjust the amount based on your tastes. 50g was decently sweet, but not overly so—pretty standard for a cookie. If you go down to 40g, the coconut and egg flavor may shine through a little more. I wouldn’t suggest decreasing beyond 40g but if you want sweeter cookies, you can always try adding a little more.
I like them crunchy almost all the way through, but you can leave them chewier in the middle!
40-50g (slightly less than ¼ cup-¼ cup) granulated sugar
Directions
Toast the coconut in a dry pan over medium heat, stirring continuously so the flakes don’t burn. Remove from the heat once the flakes turn a light golden brown—not too dark because they will keep cooking in the oven. See post for pictures.
Preheat your oven to 175 °C/350 °F. I made these in a toasted oven that I didn’t need to preheat, but if you normally preheat your oven for recipes then do that here as well.
In a medium bowl, beat the egg and sugar together by hand (no need for a mixer) vigorously until the egg foams a little and is fluffy. It doesn’t need to be meringue-level fluffy; just fine bubble foam is good.
Add the cooled-down toasted coconut to the beaten egg mixture and stir to evenly coat each piece of coconut. The resulting mixture should clump together when pressed but still be quite moist.
Using two spoons or a scoop, drop globs of batter onto a parchment-paper lined baking sheet, trying to avoid little bits of coconut sticking out (they will burn). The taller they are, the more chewy/soft they’ll be in the middle and the flatter they are, the more they’ll crisp up. Don’t crowd the macaroons—they won’t be crispy if they’re too close together.
Bake in a 175 °C/350 °F oven for 15-20 minutes or until the cookies are golden-brown and crunchy to your liking. I went for crunchier macaroons and used the full 20 minutes, but if you want a chewier/softer inside, bake for less time.
Once the macaroons have cooled they’re ready to eat!
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