These Coconut Crinkle Cookies take just one bowl and three pantry staples, which are shredded coconut, sugar, eggs, and turn them into delicious dishes. Add a whisper of vanilla and a pinch of salt, and you’ve got a fuss-free bake that’s perfect for last-minute guests, tea time, or a Passover treat.
What are Coconut Crinkle Cookies?
Coconut macaroons are small, mound-shaped cookies made primarily from shredded coconut, sugar, and egg whites, or whole eggs in some home recipes. They’re similar to almond-based macarons of Europe but evolved into a chewy, rustic, coconut-forward cookie that’s beloved worldwide.
They are especially popular in Jewish households where the lack of flour makes them suitable for Passover. Although often called “macaroons,” these are not the delicate French macaron; they’re a hearty, homespun cookie with a big coconut personality.
Pro Tips for the Best Coconut Macaroons
- Use unsweetened shredded coconut if you want to control sweetness. Sweetened will produce a sweeter, moister cookie.
- Let the mixture sit for 5 minutes after stirring so the coconut hydrates. This process helps the cookies hold together and gives a chewier center.
- Scoop with a small ice-cream scoop or 2-tbsp spoon to make uniform cookies that bake evenly.
- Line your baking tray with parchment or a silicone mat to prevent sticking and make cleanup instant.
- If you like a crisp exterior, bake on the middle rack and resist the urge to open the oven too often. For extra gooey centers, pull them out a minute or two earlier.
Frequently Asked Questions
What makes macaroons chewy or crispy?
The chewiness comes from the moisture eggs, coconut, and slightly underbaking it. A lower oven temperature with a longer bake, will give it chewy centers with golden edges. Bake a little longer for a drier, crispier texture.
Can I use only egg whites instead of whole eggs?
Yes, many traditional recipes use egg whites only. Using whole eggs gives a slightly richer, sturdier cookie. If using whites, you may get a lighter color and a more delicate structure.
Do I need to add vanilla and salt?
Vanilla powder or extract and a pinch of salt are optional but recommended, and they brighten the flavor and balance the sweetness. You can omit them if you’re strictly sticking to three ingredients.
Can I make them vegan?
Replace each egg with about 3 tablespoons of aquafaba and the liquid from a can of chickpeas. Just whip lightly, and proceed, but the results will be slightly different in texture and will still be delicious.
Can I Freeze Coconut Macaroons?
Freeze baked and fully cooled macaroons in a single layer on a tray until firm, then transfer to a freezer bag or airtight container, and they will last for 2 months. Thaw at room temperature for about before serving or pop them into a warm oven for 5 minutes to revive crispness.
How to Store Coconut Macaroons
Stored in an airtight container at room temperature, macaroons keep well for 4 days. However, separate layers with parchment if stacking. Refrigeration is not necessary, but if your kitchen is very warm, refrigerate for up to 7 days.
Ingredients
How to Make 3-Ingredient Coconut Crinkle Cookies
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Heat your oven to 160°C / 320°F and line a baking sheet with parchment paper or a silicone mat. Crack the 4 eggs into a large mixing bowl, add sugar, shredded coconut, vanilla, and salt. Stir until the mixture is sticky and holds together.
Heat your oven to 160°C / 320°F and line a baking sheet with parchment paper or a silicone mat. Crack the 4 eggs into a large mixing bowl, add sugar, shredded coconut, vanilla, and salt. Stir until the mixture is sticky and holds together.
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Roll the batter into 12-15 balls and place them on the lined tray with room between each pile.
Roll the batter into 12-15 balls and place them on the lined tray with room between each pile.
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Slide the tray into the oven and bake at 160°C / 320°F for 20–25 minutes, until the tops are golden and the edges smell toasty. Rotate the tray halfway through if your oven has hot spots.
Slide the tray into the oven and bake at 160°C / 320°F for 20–25 minutes, until the tops are golden and the edges smell toasty. Rotate the tray halfway through if your oven has hot spots.
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Remove from the oven and let the macaroons cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving or dip the bottoms in melted chocolate for a unique finish.
Remove from the oven and let the macaroons cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving or dip the bottoms in melted chocolate for a unique finish.
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