This macaroon recipe with egg whites makes soft, chewy coconut cookies with crisp golden edges and a lightly toasted outside. It uses simple ingredients, needs no condensed milk, and is a great way to use leftover egg whites.
What Are Macaroons Made With Egg Whites?
Egg white macaroons are coconut cookies made with shredded coconut, egg whites, sugar, vanilla, and salt.
The egg whites act as the binder. As the macaroons bake, they help the coconut hold together while keeping the center moist and chewy.
Macaroons are different from French macarons. Macaroons are usually coconut-based, while macarons are made with almond flour and filled like sandwich cookies.
What Ingredients Do You Need?
You only need five basic ingredients:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups sweetened shredded coconut
The finished mixture should be sticky and moist but not runny.
How Do You Make Macaroons With Egg Whites?
Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Add the egg whites, sugar, vanilla, and salt to a mixing bowl. Whisk for about 30–60 seconds, until the mixture becomes foamy.
Add the shredded coconut and fold until evenly coated.
Scoop about 1 1/2 tablespoons of mixture for each macaroon. Pack each portion firmly and place it on the baking sheet.
Bake for 20–25 minutes, until the tips, edges, and bottoms are golden brown.
Let the macaroons cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Should You Whip Egg Whites for Coconut Macaroons?
You do not need to whip the egg whites to stiff peaks.
Lightly foamy egg whites work well because they give the macaroons enough structure while keeping the centers chewy.
| Egg White Method | Result |
|---|---|
| Unbeaten | Dense and rustic |
| Lightly foamy | Chewy with good structure |
| Soft peaks | Lighter texture |
| Stiff peaks | Airier and more delicate |
For this recipe, lightly foamy egg whites give the best balance.
Why Are Egg Whites Used in Macaroons?
Egg whites bind the coconut together and help the macaroons hold their shape.
As they bake, the egg white proteins set around the coconut strands. This creates a cookie that is crisp and toasted outside but still chewy inside.
Can You Use Leftover Egg Whites?
Yes. Coconut macaroons are one of the easiest recipes to make with leftover egg whites.
This recipe uses three large egg whites, so it is especially useful when you have extras from recipes that only require yolks.
Can You Use Carton Egg Whites?
Yes, carton egg whites can be used if the product is suitable for baking.
Measure the equivalent of three large egg whites according to the package directions.
Because carton egg whites can behave slightly differently, check the texture of the mixture before baking. It should hold together when squeezed.
Can You Make Macaroons Without Condensed Milk?
Yes. This recipe is made completely without condensed milk.
Egg whites and sugar provide the moisture, sweetness, and binding instead.
This version has a lighter texture and a stronger toasted coconut flavor than many condensed-milk macaroon recipes.
Why Are My Macaroons Falling Apart?
Macaroons usually fall apart when the mixture is too dry or the portions are not packed firmly enough.
Possible causes include:
- Not enough egg white
- Very dry coconut
- Loose scoops
- Moving the cookies before they cool
Test the mixture by squeezing a small amount in your hand.
If it holds together, it is ready.
If it crumbles immediately, add a small amount of egg white.
Why Did My Macaroons Spread?
Macaroons should spread very little.
If they flatten, the mixture may contain too much liquid or not enough coconut.
Add a small amount of shredded coconut and make sure each portion is packed firmly before baking.
The mixture should look like sticky coconut, not regular cookie batter.
Why Are My Coconut Macaroons Dry?
Overbaking is the most common reason.
Remove the macaroons once the edges and coconut tips are golden.
The centers should still feel slightly soft because they will continue to firm as the cookies cool.
How Do You Make Macaroons Crispy Outside and Chewy Inside?
The key is to bake them only until the outside is lightly toasted.
Look for:
- Golden coconut tips
- Lightly browned bottoms
- Soft centers
Avoid baking until the entire macaroon becomes dark brown.
Can You Add Chocolate?
Yes.
Once the macaroons are completely cool, dip the bottoms in melted dark or semisweet chocolate.
You can also drizzle melted chocolate over the tops.
Chocolate pairs especially well with toasted coconut.
Can You Use Unsweetened Coconut?
Yes, but unsweetened coconut is often drier and less moist than sweetened shredded coconut.
You may need a small amount of extra egg white if the mixture does not hold together.
The finished macaroons will also be less sweet.
Are Coconut Macaroons Gluten-Free?
The basic ingredients in this recipe do not require wheat flour.
If you need the macaroons to be strictly gluten-free, check all ingredient labels for possible cross-contact during processing.
How Should You Store Macaroons?
Allow the macaroons to cool completely before placing them in an airtight container.
Store them with parchment between layers if needed.
They can also be frozen in a freezer-safe container and thawed before serving.
Macaroon Recipe With Egg Whites
Ingredients
Method
- Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper.
- Add the egg whites, granulated sugar, vanilla extract, and salt to a medium mixing bowl. Whisk for 30 to 60 seconds, until the egg whites are lightly foamy.
- Add the sweetened shredded coconut and fold everything together until the coconut is evenly coated and the mixture is sticky and moist.
- Scoop about 1 1/2 tablespoons of the coconut mixture for each macaroon. Pack each portion firmly with your fingers or a cookie scoop so it holds its shape.
- Arrange the macaroons on the prepared baking sheet, leaving a little space between each one.
- Bake for 20 to 25 minutes, until the coconut tips, edges, and bottoms are lightly golden brown.
- Remove from the oven and let the macaroons cool on the baking sheet for about 5 minutes.
- Transfer them carefully to a wire cooling rack and allow them to cool completely before serving.
Notes
Frequently Asked Questions
Do egg whites need to be at room temperature?
No. Room-temperature egg whites may whisk more easily, but they are not required for this recipe.
Should egg whites be stiff for macaroons?
No. Lightly foamy egg whites are enough.
Can I make macaroons with two egg whites?
Yes, but you should reduce the coconut and other ingredients proportionally so the mixture does not become too dry.
Can I use desiccated coconut?
Yes. Because desiccated coconut is usually drier, you may need a small amount of extra egg white.
Why are my macaroons sticking?
They may still be too warm. Let them cool for several minutes before removing them from the parchment.
Can coconut macaroons be frozen?
Yes. Cool them completely, place them in an airtight freezer-safe container, and thaw before serving.
Are macarons and macaroons the same?
No. Macaroons are coconut cookies, while French macarons are almond-flour sandwich cookies.
I’m Tahira Ramzan, an experienced recipe creator and the founder of EggWhiteRecipes.com. I specialize in simple, practical egg white recipes made with everyday ingredients. My goal is to share easy-to-follow recipes, helpful cooking tips, and reliable methods that make home cooking easier and more enjoyable.
