These coconut macaroons made with egg whites are delightful, gluten-free and lactose-free cookies made with coconut flour. They’re quick and easy to prepare: in just 10 minutes, you’ll have a perfect treat to enjoy with tea or for breakfast. No electric mixers or piping bags needed! All you’ll require is a bowl, a spoon, and a teaspoon! This recipe for coconut macaroons is simple and fast. Just mix coconut flour, egg whites, and sugar, shape the dough into small balls, and slightly flatten them using the handle of a teaspoon. After 15 minutes in the oven, your coconut macaroons are ready to enjoy!
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- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Cooking time15 Minutes
- Serving15Pieces
- Cooking methodOven
- CuisineInternational
- SeasonalityEvergreen
Ingredients for 15 Coconut Macaroons
- Power 50,71 (Kcal)
- Carbohydrates 7,76 (g) of which sugars 6,97 (g)
- Proteins 0,87 (g)
- Fat 2,15 (g) of which saturated 0,00 (g)of which unsaturated 0,00 (g)
- Fibers 0,00 (g)
- Sodium 10,81 (mg)
Indicative values for a portion of 13 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to Make Coconut Macaroons with Egg Whites
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To make these coconut macaroons, you’ll need coconut flour, which is finer than shredded coconut. If you can’t find coconut flour, you can process shredded coconut in a blender or food processor until it has a flour-like texture. Start by placing the coconut flour in a mixing bowl. Add the sugar and egg whites.

Stir the mixture with a wooden spoon. At first, it may seem a bit hard to combine, but with a little effort, you’ll end up with a smooth, slightly sticky dough that’s easy to shape by hand.

Line a baking sheet with parchment paper. Shape the dough into 15 small balls, about the size of a walnut, and arrange them on the baking sheet. Take a teaspoon and use the handle to gently press around the edges of each ball, creating three small indentations. If you prefer, you can skip this step and simply flatten the balls slightly into dome shapes.

Bake the macaroons in a preheated convection oven at 350°F (180°C) for about 15 minutes, until the tops are lightly golden and form a thin crust. Remove them from the oven and let them cool completely before taking them off the baking sheet.

Serve these coconut macaroons as a light dessert, or pair them with coffee or afternoon tea.

How to store
These coconut macaroons can be stored in an airtight tin for up to one week.
Varied doses for servings