Looking for a simple, sweet treat? 3-Ingredient Coconut Clouds are the ultimate naturally gluten-free cookies that take less than 30 minutes to whip up. With just egg whites, sugar, and shredded coconut, these airy little bites bake up beautifully golden and chewy with a crisp outside. They’re perfect for a last-minute dessert, after-school snack, or a cozy afternoon baking session with kids or friends.
Even better, this recipe is easy enough for beginner bakers—no fancy techniques or equipment required. Just whisk, scoop, and bake to golden perfection! These cookies store well too, making them ideal for gifting, entertaining, or batch-baking to enjoy throughout the week.
Fun little fact: Coconut macaroons like these have been a beloved staple across cultures for decades, especially during holidays like Passover. But thanks to their simplicity and comforting flavor, they’ve become an everyday favorite too!
Recipe Yield: 20–24 macaroons
INGREDIENTS
2 large egg whites
1/2 cup granulated sugar
2 1/2 cups unsweetened coconut, finely shredded
INSTRUCTIONS
1. Preheat and prep:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Whip the egg whites:
In a large bowl, beat the egg whites with the sugar until stiff peaks form—about 3–4 minutes using an electric mixer. The mixture should be glossy and hold a peak when you lift the beaters.
3. Fold in coconut:
Gently stir in the shredded coconut until fully coated in the egg white mixture.
4. Scoop and shape:
Using a small cookie scoop or spoon, form heaping tablespoon-sized mounds and place them 1 inch apart on the baking sheet. Or, for a more uniform shape, transfer the mixture to a piping bag fitted with a wide round or star tip and pipe small mounds onto the sheet.
5. Bake until golden:
Bake for 22–25 minutes, or until the edges and tops are lightly golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Helpful Tips to Perfect This Recipe
- Whip to Stiff Peaks: For light, airy texture and proper shape, beat your egg whites with sugar until stiff, glossy peaks form. This gives the macaroons structure and a chewy center.
- Choose Finely Shredded Coconut: Finely textured, unsweetened shredded coconut blends best into the whipped mixture and bakes up evenly without becoming too wet or dense.
- Scoop or Pipe with Precision: For bakery-style macaroons, use a small cookie scoop—or pipe the mixture with a wide star or round tip for smooth, uniform cookies. Chill the shaped mounds for 10 minutes before baking to help them hold their form.
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