Easy Coconut Macaroons. These can be your new go-to easy baked good. Six ingredients. Five minutes to mix and scoop. Thirty minutes to bake. Done.
Easy Coconut Macaroons Dairy Free Low Carb Keto THM
One dirty bowl and two dirty cookie sheets. And a measuring spoon or two. That’s it. I even simplify further and line my cookie sheets with parchment paper but that’s optional.
I’ve been working hard on cutting back dairy in my diet. My easiest switch was beginning to use cashew or almond milk in my coffee in the morning. Harder is giving up creamy desserts and cheesy dinners. I’m trying to do one or two dairy-free meals a day in the hope that it will help me break my weight loss plateau.
Having a dairy-free dessert like these Easy Coconut Macaroons on hand is a must in my book. One that mixes up in just 5 minutes is even better.
How to make easy coconut macaroons
This is just about the easiest recipe ever. Simply mix together six ingredients, scoop cookies, and bake. My kids can make these all on their own. Which is fine with me.
Parchment Paper for Cookies
I always use parchment when baking cookies just for the ease of clean up. I buy one huge pack at Costco and it lasts me years even with all the baking I do for this blog. I highly recommend it!
Finely Shredded Coconut
When I first published this recipe I just put 8 oz of finely shredded coconut because that is a standard measurement and then you can just dump in the whole bag. A lot of people translated that to 1 cup of finely shredded coconut. Not the same thing. Coconut is light and fluffy so 8 oz of coconut is actually 2 1/2 cups.
Chocolate Chips in Easy Coconut Macaroons
You can leave the chocolate chips out for plain macaroons, add some nuts, add your favorite extract, and easily adapt this recipe for your own family. Last time I made these Easy Coconut Macaroons I made half the chocolate chips and made the other half into Triple Chocolate Macaroons with cocoa powder, chocolate chips, and a chocolate drizzle.
Want bars instead? Try these healthy coconut bars.
- Preheat oven to 350.
- Mix together all the ingredients until well combined. Drop 24 heaping tablespoons onto 2 cookie sheets.
- Bake for 30 minutes or until the edges are golden and the cookies are slightly firm to the touch.