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–+ servings
Feature image of coconut macaroons easy 3 ingredient holiday cookies.

3-Ingredient Coconut Macaroons (20-Minute, Nonna's Recipe)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 macaroons
Author: Nico Pallotta

  • 1 cup (95 g) unsweetened shredded coconut
  • ½ cup (100 g) granulated sugar
  • 1 large egg white (1.4 ounces / 40 grams)

  • 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.
    Step 1 Mixing coconut sugar and egg white to make simple coconut macaroon dough.
  • 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.
    Step 2 Shaping coconut macaroons by hand before baking on parchment lined tray.
  • 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.
    Step 3 Baking coconut macaroons until lightly golden in oven.
  • Cool and enjoy: Let the cookies cool for a few minutes before serving. They will set as they cool and stay tender inside.
    Step 4 Cooling coconut macaroons after baking before serving.
Optional dark chocolate dip
Once they are cool, measure ⅓ cup or 70 g dark chocolate (70%) chopped, add it to a small ball, and melt it in the microwave 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.
Substitutions
For best results, it’s not recommended to substitute ingredients in this recipe.
Tips
  • 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.
     
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