These coconut macaroons are a simple, 3-ingredient classic, ready in 20 minutes and baked until crisp outside and tender inside — an easy, budget-friendly treat everyone loves.
For more easy sweet treats, check out our Italian almond cookies, soft apple cake, simple cake donuts, Italian affogato.
A Simple Treat You Can Make Anytime in Just 20 Minutes
Growing up in Italy, these 3-ingredient coconut macaroons were part of my winter afternoons. After school, I was almost always at my Nonna’s house, and her kitchen had this quiet magic — warm, busy, and always ready for people to walk in unannounced.
And they often did. During the holidays, relatives from a nearby town — gli zii da Terni — would call just as they were parking the car. No warning. No planning. Nonna would hang up the phone, grab a bowl, and get moving, while my great-grandma shouted from the other room, “Fai presto che arrivano!” (Hurry up, they’re arriving!).
She’d mix coconut, sugar, and an egg white with a spoon, slide the little cookies into the oven, and by the time the coffee was ready, the house smelled sweet and toasted. Those were the best dolcetti al cocco — simple, humble, and made with love.
The other day, I made them again here in Todi for Louise, and she loved them just as much. They’re the kind of treat you make without thinking twice — inexpensive, naturally gluten-free, and perfect with a cup of coffee or tea on a cold afternoon.
I still love how light they feel. No butter, no oil, no flour — just a few pantry ingredients baked until crisp on the outside and tender inside. It’s a very Italian way of making something sweet: simple, not fussy, and meant to be shared.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Unsweetened shredded coconut: Fine shredded coconut gives the best texture and helps the macaroons hold together. Make sure it’s unsweetened!
- Egg white: Acts as the natural binder, keeping the inside tender while the outside turns lightly crisp. This simple method is what makes these classic egg white cookies without butter or oil.
- Granulated sugar: Adds sweetness and helps the macaroons brown nicely in the oven. You can substitute superfine sugar for a smoother texture, or use raw cane sugar for a slightly more rustic finish. The result is still coconut macaroons without condensed milk, lighter and less cloying.
- Optional Dark chocolate (70%+): Use a good-quality chocolate bar for melting and dipping—if you like. It adds a rich finish without making the cookies overly sweet.
How to Make 3-Ingredient Coconut Macaroons
Step 1: Mix all ingredients
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Add the coconut, sugar, and egg white to a bowl. Stir with a spoon until the egg white is fully absorbed. Let the mixture rest for 5 minutes so the coconut hydrates and the dough becomes easier to work with.
Step 2: Shape the coconut macaroons
Take a small amount of dough and close your hand around it to compact it into a small ball. Don’t roll it between your palms — it won’t stick that way. You should get about 12 to 16 balls.
Tip: If the balls don’t hold together, your egg white may have been small. Stir in a little more egg white, about half at a time, just until the mixture compacts when you close your hand. Don’t add too much, or the macaroons may spread.
Step 3: Bake until lightly golden
Place the balls on the baking sheet, leaving space between them. Bake at 375°F (190°C) for 10 to 12 minutes, until the tops are lightly golden and the bottoms are just toasted.
Step 4: Cool and enjoy
Let the cookies cool for a few minutes before serving. These coconut macaroons are perfect as coffee cookies, and they also make wonderful easy Christmas cookies to share during the holidays.
Step 5: Optional dark chocolate dip
Once the coconut macaroons are completely cool, chop a 70% dark chocolate bar into small pieces and melt it in the microwave in a small microwave-safe bowl in 20-second bursts, stirring well each time until smooth.
Dip the bottom of each macaroon into the melted chocolate, let the extra drip off, then place them back on parchment paper. Let the chocolate set at room temperature, or refrigerate for 10–15 minutes to speed things up.
Tips
- Use unsweetened fine shredded coconut for the best texture. It absorbs the egg white better and helps the macaroons hold together, which is key for tender old-fashioned coconut macaroons.
- Let the mixture rest for the full 5 minutes. This step makes shaping easier and prevents the cookies from falling apart in the oven.
- Compact, don’t roll the dough. Gently close your hand around the mixture to form each ball. Rolling between your palms won’t work for these classic Italian coconut cookies.
- Watch closely near the end of baking. These bake fast, and ovens vary. You’re looking for light golden color, not deep browning (12 minutes max).
- Let them cool before moving. The cookies are soft when hot and firm up as they cool, which is normal for simple gluten-free coconut cookies.
- Make them ahead. These macaroons are a great make-ahead option and perfect for quick holiday cookies when you want something easy and reliable.
Frequently Asked Questions
Yes. These coconut macaroons are naturally gluten-free because they’re made without flour or grains. Just make sure your shredded coconut is labeled gluten-free to avoid any cross-contamination.
This usually means the coconut mixture is a bit too dry. First, make sure you let the dough rest for the full 5 minutes, so the coconut has time to absorb the egg white. If it still won’t hold together, your egg white may have been small. In that case, stir in a little more egg white, adding it slowly (about half an egg white at a time) until the mixture easily compacts when you close your hand around it. Be careful not to add too much, or the macaroons may spread while baking.
Yes! This recipe is designed specifically as coconut macaroons without condensed milk, using egg white instead for a lighter texture.
That’s normal. They firm up as they cool while staying tender inside. Moving them too soon can cause them to break.
Absolutely. Just mix the ingredients well and shape the cookies carefully so each one is compact.
Not at all. While they’re popular as traditional Italian Christmas cookies, they’re just as good year-round with coffee or tea.
More Festive Sweet Treats
- Egg-Free Almond Biscotti
- Easy Vanilla Cake
- Egg-Free Pancakes
- Easy Apple Cake
- Vegan Carrot Cake
- Apple Crumble
- Vegan Brownies
- Apple Cinnamon Muffins
If you tried this 3-Ingredients Coconut Macaroos recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
3-Ingredient Coconut Macaroons (20-Minute, Nonna’s Recipe)
Ingredients
- 1 cup unsweetened shredded coconut
- ½ cup granulated sugar
- 1 large egg white (1.4 ounces / 40 grams)
Instructions
- Mix the dough: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.Add 1 cup unsweetened shredded coconut, ½ cup granulated sugar, and 1 large egg white to a bowl.Mix with a spoon until evenly moist and compact. Let the mixture rest for 5 minutes so the coconut absorbs the egg white and it's easier to shape.
- Shape the cookies: Take small amounts of the mixture and close your hand around it to form small balls. Do not roll between your palms — just gently press to compact with one hand. You should get about 12–16 balls.Tip: If the balls don’t hold together, your egg white may have been small. Stir in a little more egg white, about half at a time, just until the mixture compacts when you close your hand. Don’t add too much, or the macaroons may spread.
- Bake: Place the balls on the baking sheet, leaving space between them. Bake at 375°F (190°C) for 10 to 12 minutes, until lightly golden on top and underneath.
- Cool and enjoy: Let the cookies cool for a few minutes before serving. They will set as they cool and stay tender inside.
Notes
- Choose the right coconut → Fine, unsweetened shredded coconut gives the best texture and binding
- Rest the mix → Let it sit the full 5 minutes so it hydrates and holds together
- Compact, don’t roll → Gently squeeze into balls; rolling between palms won’t work
- Bake with a close eye → They bake fast—stop at light golden, never dark (12 minutes max)
- Cool completely first → Soft when hot, firm once cooled
- Make ahead friendly → Ideal for stress-free prep and easy holiday baking
- Store in an airtight container at room temperature for up to 4 days, or freeze them for up to 2 months and thaw at room temperature before serving.
Nutrition
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