Coconut Macaroons (Classic 4-Ingredient)

This is the minimalist macaroon — four ingredients, one bowl, naturally gluten-free since forever. Crisp golden exterior, soft chewy center, and exactly the recipe to hand a beginner or a Passover table. (For the chocolate-dipped condensed-milk version, we have a separate recipe.)

Yield: 18 macaroons · Time: 30 min

Ingredients

• 3 cups (255 g) sweetened shredded coconut
• 3 egg whites
• 1/2 cup (100 g) sugar
• 1/2 tsp vanilla
• Pinch of salt

Directions

1. Whisk the egg whites, sugar, vanilla, and salt until foamy.
2. Fold in the coconut until evenly coated.
3. Rest 10 minutes so the coconut drinks the syrup, then scoop mounds onto parchment.
4. Bake at 325°F (165°C) for 18–20 minutes until golden at the edges.
5. Cool on the pan; they set as they cool.

Pro tip: The 10-minute rest hydrates the coconut so the macaroons hold together without any flour at all.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.