We all have our favorite cookie. My mom has always loved ginger snaps. Growing up, if there weren’t ginger snaps in a container somewhere in the cupboard, it meant my mom was making more later that day. I’ve always been a fan of coconut macaroons. I absolutely love the creamy texture of the coconut mixed with the crispy toasted coconut on top. Sometimes we’d dip them in chocolate, but most of the time my favorite way to eat them was five minutes out of the oven, still warm, with a cold glass of milk. These 5-minute easy coconut macaroons will let you keep this delicious cookie on hand for whenever you have a craving. And, since they’re so easy to make, whenever your cupboard is empty you’ll know a new batch is only minutes away! Enjoy!
5-Minute Easy Coconut Macaroons
What You Need To Make 5-Minute Easy Coconut Macaroons
Did you know the first coconut macaroons can be traced back to 9th century Italy?
- 2 2/3 cups sweetened shredded coconut
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 4 large egg whites
- 1 1/2 teaspoons vanilla extract
How To Make 5-Minute Easy Coconut Macaroons
This makes about 3 dozen cookies!
Preheat oven to 325°.
Cover two baking sheets with parchment paper.
In a medium bowl, combine the coconut, sugar, flour and salt.
Add egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto parchment paper covered baking sheets.
Bake at 325° for 18-20 minutes or until golden brown.
Cool on a wire rack.
Pro Tip: Want to turn these into chocolate coconut macaroons? After the cookies have cool, melt a half bag of chocolate chips or chocolate melts in a medium microwave safe bowl (heat for 30-seconds, stir, repeat until all chocolate is melted). Now, either dip the bottoms of the cookies into the chocolate and place on wax paper to set, or drizzle the chocolate over the top. Delicious!