Easy Coconut Macaroons (Congolais)

A baked batch of macaroons on a baking sheet lined with parchment paper

5 from 15 reviews

Enjoy this easy coconut macaroons 4-ingredient recipe to make gluten-free cookies, French congolais in less than 30 minutes. Sweet and chewy macaroons are so delicious that you might end up double or triple the recipe.




  1. Preheat oven to 430 F/220 C. Line a baking sheet with parchment paper. Place coconut and sugar in a large bowl. Add egg whites and applesauce and mix all with a rubber spatula, and then by hand. Heat the mixture in a bain-marie/water bath until it reaches 122 F/50 C, stirring with a wooden spoon.
  2. Using a medium cookie scoop, a small ice cream scoop, or two spoons, scoop the mixture into a baking sheet, placing 2 inches / 5 cm apart. Bake the macaroons for 6 to 7 minutes until golden brown. Rotate the baking sheet from front to back halfway through the baking time to ensure even baking. Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them on a wire rack to cool completely.


  1. 40 g egg whites approximately equal to 1 raw fresh egg white from extra large size chicken egg.
  2. Drizzle macaroons with melted chocolate if you prefer. 
  3. Leave macaroons plain or decorate them by drizzling them with the melted chocolate using a spoon. Or dip the bottom of each baked macaroon in the melted chocolate and place on parchment paper. Refrigerate for a few minutes to let the chocolate set up. This step is optional.
  4. Coconut macaroons can be stored in an airtight container at room temperature for 3 to 4 days.


Keywords: coconut macaroons, easy coconut macaroons, easy coconut macaroons 4 ingredient, simple coconut macaroons, congolais


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