These 5-ingredient Coconut Macaroons are made with only egg whites, honey, vanilla, shredded coconut and salt. These are not only delicious, but they're also incredibly simple to make. With just a handful of ingredients, you can satisfy your sweet tooth in no time.
If you're looking for a quick and easy dessert recipe, look no further than this yummy dessert.
If you are meal planning this week and are looking for other types of desserts that don't break the bank, make sure to check out our Peanut Butter Cookie Dough Dip and our Pineapple Cherry Dump Cake. This Lemon Icebox Cake is so easy and so good, your family will ask for this all of the time.
Table of contents
- ❤️ Why you'll love it
- 🧾 Ingredients
- 🍳 How to Make
- 🥄 Variations
- 🍽️ What to Serve With
- 🍶 Storing
- 💭Tip for Making the Perfect
- ❔FAQs
- 📖More Recipes
❤️ Why you'll love it
This is one of the cheapest and easiest ways to get a gourmet dessert in no time! It is a recipe that is sweet, soft, and overall delicious. You can keep these out to serve to guests or make the perfect house warming gift.
- Cheap
- Simple to make
- Easy to find ingredients
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Egg whites
- Honey
- Vanilla extract
- Coconut
- Salt
🍳 How to Make
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Step 1. Set the oven and place the rack in the middle. Line a baking sheet and place it aside. Beat the eggs until stiff with peaks. Fold in the rest of the ingredients and combine.
Step 2. Spoon a tablespoon portion of the batter onto the sheet about 2-inches apart. Place into the oven and bake for 12-14 minutes or until golden brown. Take out an allow them to cool for 10-15 minutes. Serve and enjoy!
Hint: Give enough space in between the coconut macaroons on the baking sheet to allow them to expand, but not have the chance of sticking together.
🥄 Variations
You can use some of the options below to alter the recipe to your liking.
- If you don't have honey, you can use another ingredient like syrup or agave nectar
- If you don't like coconut, you can try this recipe with other flavors like lemon, strawberry, etc.
- You can make these as big or as small as you want.
🍽️ What to Serve With
I love enjoying these macaroons with all sorts of things, but my favorite drink to enjoy while noshing on them is hot chocolate!
- Bloody Red Velvet Cocoa- Halloween Hot Chocolate
- Boozy Hot Chocolate with Peppermint
- Death by Chocolate Frozen Hot Chocolate
🍶 Storing
Refrigerator Storage: You can store these at room temperature or keep in the fridge for up to a week in an airtight container or Ziplock bag.
Freezer Storage: I like making double batches of these macaroons so that I can freeze them and pull a few out when I am craving them. They will last in the freezer for up to 3 months.
💭Top Tips
- If you want a stronger coconut flavor, you can use coconut extract instead of vanilla.
- Add food coloring to add a pop of color. You can color them pastel for Easter or orange and black for Halloween.
- If you don't have parchment paper, you can use a silicone baking mat.
❔FAQs
This is a very light and soft cookie made with egg white, sugar, and coconut.
You can decide just how strong you want this recipe to be. You can add more or less coconut and even use coconut extract for a stronger flavor.
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Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
These 5-ingredient Coconut Macaroons are made with only egg whites, honey, vanilla, shredded coconut and salt. These
- 2 large egg whites
- 3 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1 cup coconut shredded, unsweetened
- ¼ teaspoon salt
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Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a Silpat® baking sheet and set aside.
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Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
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Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.
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Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes. Remove from oven and cool for 10-15 minutes before serving. Enjoy!
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