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3 Ingredient Coconut Macaroons - Simple, Chewy, and Naturally Sweet

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 24 servings

Ingredients

  • Unsweetened shredded coconut (about 3 cups): Fine or medium shred works best for shaping and even baking.
  • Egg whites (from 3 large eggs): Bind the coconut and create that classic chewy texture.
  • Granulated sugar (about 2/3 cup): Sweetens and helps the edges caramelize.

Instructions

  • Prep your pan: Heat the oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking.
  • Whisk the egg whites: In a large bowl, whisk egg whites with the sugar until the mixture looks frothy and slightly thickened, about 30–60 seconds.
  • Fold in coconut: Add the shredded coconut and stir until everything is evenly moistened. The mixture should hold together when pressed.
  • Scoop and shape: Use a tablespoon or small cookie scoop to portion mounds. Press them gently so they hold their shape, then place them on the lined sheet, spaced about an inch apart.
  • Bake: Bake 14–18 minutes, until the tips and edges turn lightly golden. The centers should still look a bit pale.
  • Cool completely: Let them rest on the baking sheet for 5 minutes, then transfer to a rack. They firm up as they cool.
  • Optional chocolate dip: Once cool, dip bottoms in melted dark chocolate and set on parchment to harden.