Macaroon Cookies

Ingredients

  • 3 eggs
  • 1 (14-ounce) package finely shredded coconut
  • 1 cup sugar
  • 2 tablespoons butter or margarine, softened

There’s nothing quite like the rich, chewy texture and sweet coconut flavor of a homemade macaroon cookie. This classic recipe uses just a handful of ingredients — no flour, no fuss — and delivers beautifully golden cookies that are lightly crisp on the outside and soft in the center.

Perfect for afternoon snacks, bake sales, or holiday trays, these macaroons are gluten-free and kid-approved.

Cooking Steps

  • 1
    Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
  • 2
    In a large bowl, beat the eggs until light and frothy.
  • 3
    Add shredded coconut, sugar, and softened butter. Mix until fully combined.
  • 4
    Using a 1/4-cup measuring cup, scoop dough and roll into balls.
  • 5
    Place onto prepared cookie sheet, spacing cookies about 1 inch apart.
  • 6
    Bake for 10–15 minutes, or until tops are golden brown.
  • 7
    Let cool on the pan for 5 minutes, then transfer to a rack to cool completely.
  • 8
    Makes: About 12 large cookies

Variation:
For bite-sized macaroons, use a 1/8-cup scoop or rounded tablespoon and reduce bake time slightly (check at 10 minutes).

Optional Add-Ins:

  • Drizzle or dip in melted chocolate

  • Add mini chocolate chips or chopped almonds

  • Mix in a splash of vanilla or almond extract

 Perfect Pairings:

  • Fresh fruit or berries

  • Hot cocoa, espresso, or chai tea

  • Vanilla ice cream for a tropical dessert sandwich

 Why You’ll Love Them:

  • Naturally gluten-free

  • No special equipment needed

  • Pantry staple ingredients

  • Easy to make smaller or larger depending on your crowd

These macaroon cookies are a cozy classic you’ll reach for all year round — perfect for holiday platters or everyday treats. Soft, sweet, and irresistibly coconutty!

Roughing It Easy

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