Oh yes I do love coconut and to me, a macaroon is the perfect coconut treat.  I fell in love with macaroons the first time I bit into one. Don’t know how many years ago that was. The slightly crisp outside, the tender chewy inside, bursting with coconut flavor. Then they started dipping it in chocolate, adding nuts, etc. These additions only made a great thing even better – in my opinion. So I thought, let’s take a standard macaroon recipe and add chunks of candied ginger. This is the latest 2025  Christmas Treat – Coconut and Ginger Macaroons! 

So easy to make, no mixer required. Just use a spatula to mix everything together. I previously gave you a chocolate chip cookie recipe that makes a large amount of cookies you can make and freeze. This cookie comes together and is ready to bake in minutes!  That’s my kind of treat.  is one that comes together in minutes. Just add all the ingredients to a bowl, stir, scoop onto a parchment lined baking sheet and bake!

I used ginger chunks. I bought a large bag from one of those big stores that sells big quantities of everything under the guise of better pricing. Alas, it’s only better pricing if it is completely consumed. Like buying spices – buy small quantities unless you plan on using it while still fresh! Back to the ginger chunks, they had less sugar than the sugared ginger I typically use. I found them just as gingery and about half the price. In any event, use any candied ginger you like!

You can embellish further with a chocolate drizzle.  You could flatten the tops when it comes out of the oven and add a drizzle or dollop of marmalade. Be creative, it’s Christmas! It doesn’t need it, but the options are limitless. As always – enjoy!

Ingredients
¼ cup all-purpose flour
2/3 cup sugar
¼ tsp salt
2 2⁄3 cups sweetened flaked coconut
4 egg whites
1 tsp vanilla extract
¾ cup candied ginger, chopped 

Directions
Preheat oven to 325f – line a baking sheet with parchment, set aside
In a medium size bowl, mix the flour, sugar, salt and coconut
Stir the egg whites and vanilla extract and add it to the bowl with the flour mixture
Drop heaping teaspoonfuls onto the baking sheet
Bake for 20 minutes or until golden brown – enjoy the aromas coming out of the oven
It took 22 minutes in my oven to get to the golden stage
Allow the macaroons to cool about 5 minutes before moving to a rack – they should be able to move on the tray, do the nudge test
Don’t forget – sample your work, you earned it!