One of my favorite Easter cookies are coconut macaroons. Chewy, lightly sweet blobs of dried coconut? Yep, I’m all in. 🥥
Fortunately, if you need a coconut fix, these cookies are really quick and easy to make. In an hour, you can have 54 macaroons to enjoy with your family and friends. It’s hard to find a cookie recipe that’s done from start to finish in such a short time!
Many coconut macaroon recipes ask you to make a meringue first, then fold in the dried coconut. I’ve opted for an easier method that gives a lighter, more coconutty result and doesn’t involve making a meringue. My recipe below is adapted from the one on the back of the Baker’s flaked coconut bag. Since our family has enjoyed this recipe for many years, I thought I would share this really easy method with you all.
Are you ready to make a super easy, super tempting coconut dessert? 🙋♀️🙋♂️ I think we all are!Print
This easy recipe for chewy coconut macaroons is incredibly easy and quick! These chewy spring cookies are a simple dessert that’s perfect for Easter. Don’t worry; there’s no need to whip your egg whites into a meringue. Learn an easier method on Savor the Flavour!
- 5 1/3 cups sweetened coconut flakes (396g)
- 2/3 cup granulated sugar (127g)
- 4 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- Preheat the oven to 325 F. Line two 11×17-inch cookie sheets with parchment paper.
- Use your hands to combine the coconut flakes, sugar, flour, and salt in a large mixing bowl until well mixed.
- Stir in the egg whites and vanilla extract until the mixture is thoroughly combined.
- Drop the mixture in rounded teaspoonfuls onto the prepared trays, spacing the macaroons about 2 inches apart.
- Bake each tray one at a time for 15 minutes at 325 F, then check them. Bake for another 3-4 minutes, until the macaroons are nicely browned. Turn the oven temperature down to 300 F if they are browning too quickly.
- Let the macaroons cool on the parchment paper for a few minutes, then peel them off the paper and let them cool completely before serving.
Store leftover macaroons in an airtight container on the counter.