Two Bite Coconut Macaroons

  • Author: Dana Gerard
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 9 servings 1x
  • Category: Dessert
  • Cuisine: American
Two Bite Coconut Macaroons: Mini Chocolate Chip or Pineapple Lime

Easy to make two bite coconut delights. May use a gluten free flour or leave the flour out. Crunchy and golden outside, moist and chewy inside, this cookie bakes fast and disappears even faster. Better make a double batch!


  • 2 egg whites
  • ⅓ cup sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla
  • 1⅓ cups sweetened flaked coconut
  • 2 tablespoons all purpose flour (can be gluten free)
  • Optional
  • ½ cup mini chocolate chips OR
  • zest of 1 lime + ⅓ cup dried pineapple, finely chopped


  1. Preheat oven to 325° F. Lightly coat a baking sheet with cooking spray and line with parchment paper.
  2. In a mixing bowl, whisk together egg whites, sugar and salt until frothy. Then stir in vanilla.
  3. In a separate bowl, stir together coconut and flour.
  4. Variations: Stir in either chocolate chips OR lime zest and chopped pineapple, optional.
  5. If you like, separate the cookie batter into two bowls and use ¼ cup chocolate chips in one bowl and zest of one lime and ¼ cup dried pineapple, chopped, in the other bowl.
  6. Use a teaspoon or small ice cream scoop to drop rounded teaspoons onto baking sheet. (Cookies will not spread.) Bake for 18-20 minutes, rotating sheet carefully halfway through to ensure even browning. Cool on a wire rack. Makes about 18.
  7. For a double recipe, use two baking sheets.


adapted from Taste of Home