22 Easy Simple Macaroons Recipes Delicious

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. This ensures your macaroons won’t stick and makes cleanup a breeze.

In a large bowl, combine the sweetened shredded coconut, granulated sugar, and all-purpose flour. Mixing these dry ingredients first helps distribute the sugar and flour evenly.

Add the egg whites, vanilla extract, and salt to the bowl. Stir until everything is well combined. The mixture should be sticky but hold together when pressed.

Using a cookie scoop or your hands, form the mixture into small mounds (about 1.5 tablespoons each) and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking too much.

Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Keep an eye on them after the 20-minute mark to avoid overbaking.

Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving the perfect texture.

For the macaroons:3 cups shredded coconut1/2 cup granulated sugar1/4 cup all-purpose flour1/4 tsp salt4 large egg whites1 tsp vanilla extract

3 cups shredded coconut

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/4 tsp salt

4 large egg whites

1 tsp vanilla extract

For the chocolate dip:1 cup semi-sweet chocolate chips1 tbsp coconut oil

1 cup semi-sweet chocolate chips

1 tbsp coconut oil

Preheat your oven to 325°F and line a baking sheet with parchment paper.

In a large bowl, mix together the shredded coconut, granulated sugar, flour, and salt until well combined.

Add the egg whites and vanilla extract to the bowl, stirring until the mixture is evenly moistened.

Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Tip: Rotate the baking sheet halfway through for even baking.

Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth. Tip: Be careful not to overheat the chocolate to avoid seizing.

Dip the bottom of each macaroon into the melted chocolate, then place them back on the parchment paper to set. Tip: For a decorative touch, drizzle any remaining chocolate over the tops.

Allow the chocolate to set at room temperature for about 30 minutes, or refrigerate for 15 minutes if you’re in a hurry.

For the macaroons:2 cups almond flour1/2 cup granulated sugar1/4 tsp salt2 large egg whites1/2 tsp vanilla extract

2 cups almond flour

2 large egg whites

1/2 tsp vanilla extract

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, granulated sugar, and salt until well combined.

Add the egg whites and vanilla extract to the dry ingredients, stirring until a thick, cohesive dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to firm up.

Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your hands slightly to prevent the dough from sticking.

Bake for 15-18 minutes, or until the macaroons are lightly golden around the edges. Tip: Don’t overbake; they’ll continue to firm up as they cool.

Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the macaroons:2 cups shredded coconut1/2 cup granulated sugar2 large egg whites1 tbsp lemon zest1/4 tsp vanilla extract

2 cups shredded coconut

1 tbsp lemon zest

1/4 tsp vanilla extract

For the glaze (optional):1/2 cup powdered sugar1 tbsp lemon juice

1/2 cup powdered sugar

1 tbsp lemon juice

In a large bowl, combine the shredded coconut, granulated sugar, egg whites, lemon zest, and vanilla extract. Mix until well incorporated. Tip: The mixture should stick together when pressed; if it’s too dry, add a bit more egg white.

Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet. Tip: Wet your fingers slightly to prevent sticking when shaping the macaroons.

Bake for 20-25 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

If using the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth. Drizzle over cooled macaroons.

For the macaroons:2 cups shredded coconut1/2 cup granulated sugar2 large egg whites1/4 tsp salt1/2 tsp vanilla extract

For the raspberry swirl:1/2 cup raspberry jam1 tbsp water

1/2 cup raspberry jam

1 tbsp water

In a large bowl, mix together the shredded coconut, granulated sugar, egg whites, salt, and vanilla extract until well combined. Tip: The mixture should stick together when pressed.

In a small saucepan, warm the raspberry jam and water over low heat until it becomes more liquid, about 2 minutes. Tip: Stir constantly to prevent burning.

Drizzle the warmed raspberry jam over each macaroon, then use a toothpick to swirl the jam into the coconut mixture. Tip: Don’t overmix; you want distinct swirls.

Bake for 20-25 minutes, or until the edges are golden brown.

Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the macaroon shells:1 cup almond flour1 3/4 cups powdered sugar3 large egg whites, at room temperature1/4 cup granulated sugar2 tsp matcha green tea powder

1 cup almond flour

1 3/4 cups powdered sugar

3 large egg whites, at room temperature

1/4 cup granulated sugar

2 tsp matcha green tea powder

For the filling:1/2 cup unsalted butter, softened1 cup powdered sugar1 tsp matcha green tea powder

1/2 cup unsalted butter, softened

1 cup powdered sugar

1 tsp matcha green tea powder

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

Sift together the almond flour, 1 3/4 cups powdered sugar, and 2 tsp matcha powder into a large bowl to ensure a smooth macaroon shell.

In a separate bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar, increasing the speed to high until stiff peaks form.

Gently fold the dry ingredients into the beaten egg whites in three batches, being careful not to deflate the mixture. The batter should flow like lava.

Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.

Tap the baking sheets firmly on the counter a few times to release any air bubbles, then let the macaroons sit at room temperature for 30 minutes until a skin forms on the surface.

Bake for 15-18 minutes, rotating the pans halfway through, until the macaroons are firm and can be lifted off the parchment without sticking.

While the macaroons cool, make the filling by beating the softened butter, 1 cup powdered sugar, and 1 tsp matcha powder until light and fluffy.

Once the macaroons are completely cool, pipe or spread the filling onto the flat side of half the shells, then top with the remaining shells.

For the macaroons:1 3/4 cups powdered sugar1 cup almond flour3 large egg whites, at room temperature1/4 cup granulated sugar1 vanilla bean, split and seeds scraped

1 vanilla bean, split and seeds scraped

For the filling:1/2 cup unsalted butter, softened1 1/2 cups powdered sugar1 vanilla bean, split and seeds scraped1 tbsp heavy cream

1 1/2 cups powdered sugar

1 tbsp heavy cream

Sift together the powdered sugar and almond flour in a large bowl to ensure a smooth macaroon texture.

In a separate bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar and vanilla bean seeds, increasing the speed to high until stiff peaks form.

Gently fold the dry ingredients into the egg white mixture in three additions, being careful not to deflate the whites.

Let the macaroons sit at room temperature for 30 minutes to form a skin, which helps create their characteristic feet.

Bake for 18 minutes, then allow to cool completely on the baking sheets.

For the filling, beat the butter until creamy, then gradually add the powdered sugar, vanilla bean seeds, and heavy cream, beating until light and fluffy.

Pair macaroon shells by size and pipe or spread the filling onto one shell, then gently sandwich with another.

For the salted caramel:1 cup granulated sugar6 tbsp unsalted butter, cubed1/2 cup heavy cream1 tsp sea salt

1 cup granulated sugar

6 tbsp unsalted butter, cubed

1/2 cup heavy cream

1 tsp sea salt

In a large bowl, mix together the shredded coconut, sugar, flour, and salt until well combined.

Using a cookie scoop or your hands, form the mixture into small mounds on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

While the macaroons cool, make the salted caramel. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.

Carefully whisk in the butter until melted, then slowly pour in the heavy cream, continuing to whisk until the caramel is smooth.

Remove from heat and stir in the sea salt. Let the caramel cool slightly before drizzling over the macaroons.

Allow the caramel to set for about 10 minutes before serving.

For the macaroons:1 1/2 cups powdered sugar1 cup finely ground pistachios3 large egg whites, room temperature1/4 cup granulated sugar1/2 tsp vanilla extractGreen food coloring (optional)

1 cup finely ground pistachios

3 large egg whites, room temperature

Green food coloring (optional)

For the filling:1/2 cup unsalted butter, softened1 cup powdered sugar1/4 cup pistachio paste1 tsp vanilla extract

1/4 cup pistachio paste

Preheat your oven to 300°F and line two baking sheets with parchment paper.

In a large bowl, sift together the powdered sugar and ground pistachios to ensure a smooth texture.

In a separate bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar, continuing to beat until stiff peaks form.

Gently fold the dry ingredients into the egg whites, along with the vanilla extract and a few drops of green food coloring if using, until just combined.

Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets, spacing them about 1 inch apart.

Let the macaroons sit at room temperature for 30 minutes to form a slight skin before baking.

Bake for 15-18 minutes, or until the macaroons are firm to the touch and lift easily from the parchment.

While the macaroons cool, prepare the filling by beating the butter, powdered sugar, pistachio paste, and vanilla extract together until light and fluffy.

Once cooled, pair the macaroons by size and spread a small amount of filling on the flat side of one, then gently press another on top.

For the macaroons:2 cups finely shredded coconut1/2 cup granulated sugar2 large egg whites1/4 teaspoon salt1 teaspoon orange blossom water

2 cups finely shredded coconut

1/4 teaspoon salt

1 teaspoon orange blossom water

For the glaze (optional):1/2 cup powdered sugar1 tablespoon orange juice1/2 teaspoon orange blossom water

1 tablespoon orange juice

1/2 teaspoon orange blossom water

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a large bowl, combine the shredded coconut, granulated sugar, egg whites, salt, and orange blossom water. Mix until all ingredients are well incorporated.

Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet, spacing them about 1 inch apart.

Bake for 20-25 minutes, or until the macaroons are golden brown around the edges. Tip: Rotate the baking sheet halfway through baking for even color.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the glaze, whisk together powdered sugar, orange juice, and orange blossom water in a small bowl until smooth. Tip: If the glaze is too thick, add a few more drops of orange juice.

Drizzle the glaze over the cooled macaroons. Tip: For a neater presentation, use a piping bag or a zip-top bag with a corner snipped off.

For the macaroons:3 cups shredded coconut1/2 cup cocoa powder1/4 cup all-purpose flour1/4 tsp salt1 can (14 oz) sweetened condensed milk1 tsp vanilla extract

1/2 cup cocoa powder

1 can (14 oz) sweetened condensed milk

For the chocolate drizzle:1/2 cup semi-sweet chocolate chips1 tsp coconut oil

1/2 cup semi-sweet chocolate chips

1 tsp coconut oil

In a large bowl, mix together the shredded coconut, cocoa powder, flour, and salt until well combined.

Add the sweetened condensed milk and vanilla extract to the dry ingredients, stirring until the mixture is evenly moistened. Tip: If the mixture seems too dry, add a tablespoon of milk to help it come together.

Using a cookie scoop or your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wetting your hands slightly can prevent the mixture from sticking.

Bake for 15-20 minutes, or until the macaroons are set and the edges are slightly crispy. Tip: Keep an eye on them after 15 minutes to prevent over-baking.

While the macaroons cool, melt the chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring until smooth.

Drizzle the melted chocolate over the cooled macaroons and let it set before serving.

For the macaroons:1 cup sweetened shredded coconut1/2 cup granulated sugar1/4 cup all-purpose flour1/4 teaspoon salt2 large egg whites1/2 teaspoon vanilla extract

1 cup sweetened shredded coconut

1/2 teaspoon vanilla extract

For the peanut butter filling:1/2 cup creamy peanut butter2 tablespoons powdered sugar1 tablespoon milk

1/2 cup creamy peanut butter

2 tablespoons powdered sugar

1 tablespoon milk

Add the egg whites and vanilla extract to the dry ingredients, stirring until the mixture is evenly moistened. Tip: If the mixture seems too dry, a splash more egg white can help bind it without making it wet.

Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wetting your fingers slightly can help shape the macaroons without sticking.

Bake for 20-25 minutes, or until the edges are golden brown and the tops are set. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

While the macaroons cool, prepare the peanut butter filling by whisking together peanut butter, powdered sugar, and milk until smooth.

Once the macaroons are completely cool, spread a dollop of peanut butter filling on the flat side of one macaroon and sandwich with another.

For the macaroons:1 3/4 cups powdered sugar1 cup almond flour3 large egg whites, at room temperature1/4 cup granulated sugar1/2 tsp vanilla extract

For the filling:4 oz cream cheese, softened1/4 cup strawberry jam1/2 cup powdered sugar

4 oz cream cheese, softened

1/4 cup strawberry jam

Preheat your oven to 300°F and line a baking sheet with parchment paper.

In a bowl, sift together the powdered sugar and almond flour to ensure a smooth macaroon texture.

In a separate bowl, beat the egg whites until foamy, then gradually add the granulated sugar and vanilla extract, continuing to beat until stiff peaks form.

Gently fold the dry ingredients into the egg white mixture until fully incorporated, being careful not to deflate the egg whites.

Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet.

Let the macaroons sit at room temperature for 30 minutes to form a skin, which helps create their signature feet.

Bake for 18 minutes, then let cool completely on the baking sheet.

While the macaroons cool, beat the cream cheese and powdered sugar together until smooth, then swirl in the strawberry jam.

Once cooled, pair the macaroons by size and sandwich them with the cream cheese filling.

For the macaroons:1 cup almond flour1 3/4 cups powdered sugar3 large egg whites, at room temperature1/4 cup granulated sugar1 tbsp instant espresso powder

1 tbsp instant espresso powder

For the filling:1/2 cup unsalted butter, softened1 cup powdered sugar1 tsp vanilla extract1 tbsp heavy cream

Sift together the almond flour and powdered sugar into a large bowl to ensure a smooth texture.

In a separate bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar until stiff peaks form.

Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the mixture.

Add the espresso powder in the last fold for an even distribution of flavor.

Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets.

Bake for 18 minutes, then let cool completely on the baking sheets.

For the filling, beat the butter until creamy, then gradually add the powdered sugar, vanilla, and heavy cream until light and fluffy.

Pair the macaroons by size and pipe the filling onto the flat side of one, then sandwich with another.

For the macaroon shells:1 3/4 cups powdered sugar1 cup almond flour3 large egg whites, at room temperature1/4 cup granulated sugar1/2 tsp dried lavender buds1/4 tsp blue gel food coloring

1/2 tsp dried lavender buds

1/4 tsp blue gel food coloring

For the blueberry lavender filling:1/2 cup fresh blueberries1 tbsp granulated sugar1 tsp dried lavender buds1/2 cup unsalted butter, softened1 1/2 cups powdered sugar

1/2 cup fresh blueberries

1 tbsp granulated sugar

1 tsp dried lavender buds

In a food processor, combine 1 3/4 cups powdered sugar and 1 cup almond flour, pulsing until fully mixed. Sift this mixture into a large bowl to ensure a smooth texture.

In a separate bowl, beat 3 large egg whites on medium speed until foamy. Gradually add 1/4 cup granulated sugar, increasing the speed to high until stiff peaks form.

Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the mixture. Add 1/4 tsp blue gel food coloring and 1/2 tsp dried lavender buds with the last addition.

Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.

Let the macaroons sit at room temperature for 30 minutes to form a skin. This is crucial for achieving the perfect texture.

Bake for 15 minutes, then let cool completely on the baking sheets.

For the filling, combine 1/2 cup fresh blueberries and 1 tbsp granulated sugar in a small saucepan over medium heat. Cook until the blueberries burst and the mixture thickens, about 5 minutes. Remove from heat and stir in 1 tsp dried lavender buds. Let cool.

In a medium bowl, beat 1/2 cup softened unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar, beating until light and fluffy. Fold in the blueberry lavender mixture.

Pipe or spread the filling onto the flat side of half the macaroon shells, then top with the remaining shells.

For the macaroons:2 cups shredded coconut1/2 cup maple syrup2 egg whites1/2 tsp vanilla extract1/4 tsp salt

1/2 cup maple syrup

2 egg whites

For the walnut topping:1/2 cup chopped walnuts1 tbsp maple syrup

1/2 cup chopped walnuts

1 tbsp maple syrup

In a large bowl, combine the shredded coconut, 1/2 cup maple syrup, egg whites, vanilla extract, and salt. Mix until everything is well incorporated. Tip: Make sure the mixture is sticky enough to hold together when pressed; if it’s too dry, add a bit more maple syrup.

Using a tablespoon, scoop the mixture and form it into small mounds on the prepared baking sheet. Tip: Wet your hands slightly to prevent the mixture from sticking to them.

In a small bowl, mix the chopped walnuts with 1 tbsp maple syrup. Spoon a small amount of this mixture on top of each macaroon.

Bake for 20-25 minutes, or until the macaroons are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the macaroons:2 cups shredded coconut1/2 cup granulated sugar1/4 cup all-purpose flour1/4 tsp salt2 large egg whites1/2 tsp vanilla extract

For the cinnamon spice mix:1 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp ground cloves

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

In a large bowl, mix together the shredded coconut, granulated sugar, all-purpose flour, and salt until well combined.

In a separate bowl, whisk the egg whites and vanilla extract until frothy, then gently fold into the dry ingredients.

Combine the cinnamon, nutmeg, and cloves in a small bowl, then sprinkle over the macaroon mixture and fold gently to distribute the spices evenly.

Bake for 20-25 minutes, or until the macaroons are golden brown around the edges.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the macaroons:2 cups shredded coconut1/2 cup granulated sugar2 large egg whites1/4 tsp salt

For the blackberry sage filling:1 cup fresh blackberries1 tbsp fresh sage, finely chopped1/4 cup powdered sugar

1 cup fresh blackberries

1 tbsp fresh sage, finely chopped

1/4 cup powdered sugar

In a large bowl, mix together the shredded coconut, granulated sugar, egg whites, and salt until well combined.

Bake for 20 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

While the macaroons bake, mash the blackberries in a small bowl, then stir in the chopped sage and powdered sugar to create the filling.

Once the macaroons are cooled, spoon a small amount of the blackberry sage filling onto the flat side of one macaroon and sandwich with another. Tip: The filling should be thick enough to hold its shape but not so thick that it overpowers the macaroon.

Repeat with the remaining macaroons and filling. Tip: For an extra touch, garnish each macaroon with a small sage leaf before serving.

For the macaroons:3 cups sweetened shredded coconut3/4 cup granulated sugar1/4 cup all-purpose flour1/4 teaspoon salt4 large egg whites1 teaspoon vanilla extract

3 cups sweetened shredded coconut

3/4 cup granulated sugar

1 teaspoon vanilla extract

For toasting:1 tablespoon granulated sugar (for sprinkling)

1 tablespoon granulated sugar (for sprinkling)

In a large bowl, mix together the shredded coconut, 3/4 cup sugar, flour, and salt until well combined.

Using a cookie scoop or your hands, form the mixture into 1.5-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Lightly sprinkle the tops of the macaroons with the remaining tablespoon of sugar for a crispy finish.

Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on the edges.

For the macaroons:2 cups almond flour1/2 cup honey2 egg whites1/4 tsp salt

1/2 cup honey

For garnish:1/4 cup sliced almonds

1/4 cup sliced almonds

In a large bowl, whisk together the almond flour and salt until well combined.

Add the honey and egg whites to the bowl, stirring until the mixture forms a thick, sticky dough. Tip: If the dough is too sticky, you can chill it in the refrigerator for 10 minutes to make it easier to handle.

Using a tablespoon, scoop the dough and roll it into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart.

Gently press a few sliced almonds onto the top of each macaroon for garnish.

Bake in the preheated oven for 15-18 minutes, or until the macaroons are golden brown around the edges. Tip: Keep an eye on them after 15 minutes to prevent overbaking.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

For the macaroons:2 cups shredded coconut1/2 cup granulated sugar2 large egg whites1/4 tsp vanilla extract1/4 cup dried cherries, finely chopped

1/4 cup dried cherries, finely chopped

For the glaze:1/2 cup powdered sugar1 tbsp milk1/4 tsp vanilla extract

1 tbsp milk

In a large bowl, mix the shredded coconut and granulated sugar until well combined.

Add the egg whites and vanilla extract to the bowl, stirring until the mixture sticks together. Tip: If the mixture feels too dry, add another egg white.

Fold in the dried cherries gently to distribute them evenly without overmixing.

Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your fingers slightly to shape the macaroons into neat mounds.

Bake for 20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.

While the macaroons cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Drizzle the glaze over the cooled macaroons.

For the macaroons:3 cups shredded coconut1 cup pumpkin puree1/2 cup granulated sugar2 tsp pumpkin spice1/4 tsp salt2 large egg whites

1 cup pumpkin puree

2 tsp pumpkin spice

For the drizzle (optional):1/2 cup white chocolate chips1 tsp coconut oil

1/2 cup white chocolate chips

In a large bowl, mix together the shredded coconut, pumpkin puree, granulated sugar, pumpkin spice, and salt until well combined.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the coconut mixture to keep the air in the batter.

Bake for 20-25 minutes, or until the macaroons are golden brown and firm to the touch.

While the macaroons cool, melt the white chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring until smooth.

Drizzle the melted white chocolate over the cooled macaroons for an extra touch of sweetness.