Coconut macaroons are classic bite sized treats with a crispy coating and chewy interior. But when dipped in chocolate, they make for one indulgent dessert.
Is your bag of shredded coconut calling your name? Well, let me introduce you to a Downshiftology variation of a coconut macaroon. This one is dairy-free and not as dense. But is just as buttery and filled with coconut goodness.
Oh, and did I mention it only takes about 30 minutes to make and they store well? They’ll sure come in handy when you need a bite of sweetness after dinner.
What’s The Difference Between A Macaron And A Macaroon?
Did you know that there is a difference between a macaron and macaroon? They’re both decadent baked goods and have similar spelling, but are entirely different cookies. Macarons are meringue based and shaped almost like a sandwich. They consist of two halves of delicate, lightweight cookies with a layer of filling in between.
On the other hand, macaroons are coconut based and shaped like dollops. They’re fairly dense on the inside and baked to a crispy golden brown. The best part is that they’re much easier to make than macarons. All you have to do is mix the ingredients together, place the dollops on a baking sheet, pop them in the oven, and voila!
Ingredients For The Best Coconut Macaroon Recipe
Since these are dairy-free, you won’t find any sweetened condensed milk. But don’t worry, they’ll turn out just as soft, chewy, and perfectly coconut-y. Here’s what you’ll need to make them just as good as a classic coconut macaroon.
- Egg Whites: Since we’re not using condensed milk, you won’t need to whip up the egg whites.
- Honey: An easy way to sweeten these macaroons.
- Vanilla Extract: A baking essential for that oh-so-good depth of flavor.
- Salt: A pinch of this to balance out the sweetness.
- Coconut Flakes: Lots of this makes these macaroons, rich, coconut-y and crispy!
- Chocolate: This is optional, but who doesn’t love extra chocolate?
Find the complete recipe with measurements below
How To Make Easy Coconut Macaroons
Create the mixture. First, preheat your oven to 325F. In a heat proof bowl, add the egg whites, honey, vanilla extract, and salt. Then fill a saucepan with 1-2 inches of simmering water, and place the bowl on top. Stir the mixture for about 5 minutes until it warms up and becomes frothy.
In goes the coconut. Mix in the coconut flakes and stir until no liquid remains.
Scoop and bake the mounds. Scoop the mixture using a medium sized cookie scoop. The place the mounds onto a parchment lined baking tray. If you’re using a small cookie scoop, just note you will create 12 mounds instead of 8.
Bake the macaroons for 25 minutes while keeping an eye on them. You don’t want them to brown too quickly! Then let them cool completely.
Dip in the good stuff. While you can enjoy these coconut macaroons as is, it never hurts to add a layer of chocolate (for all my chocolate lovers). To do this, melt your chocolate chips in the microwave until completely smooth. Then, dip the bottoms of the macaroons and wipe the excess chocolate off the side of the bowl.
Place them back on the baking tray and let it chill in the fridge for an extra 5 minutes – or until it’s firm.
How Long Do Coconut Macaroons Last
If you plan to eat these within a few days, it’s fine to leave them out at room temperature. Anytime after that, see the storage instructions below.
- To store: Homemade coconut macaroons can last up to one week in the fridge. But to prevent it from getting too soggy, just leave them on a plate in the fridge.
- To freeze: If you’d like to enjoy these past one week, you can freeze them for up to 3 months. Just make sure to layer parchment paper in between so they don’t stick. To defrost, let it sit out at room temperature to soften before serving.
More Coconut Dessert Ideas
Still haven’t had enough coconut? Here’s a few other delicious coconut desserts to make this season.
- Pumpkin Spice Coconut Macaroons
- Chocolate Coconut Macaroons
- Berry Coconut Panna Cotta
- Coconut Whipped Cream
- Coconut Amaretto Crepe Cake
Coconut Macaroons Recipe Video
Want to see how I make these in my kitchen? Watch the video below!
- 2 large egg whites
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups unsweetened coconut flakes
- 4 ounces chocolate (optional)
- Preheat your oven to 325F/165C. Add the egg whites, honey, vanilla extract, and salt to a mixing bowl. Place the mixing bowl on top of a saucepan with 1-2 inches of simmering water (creating a double boiler). Stir the mixture for 5 minutes, until frothy and very warm to the touch.
- Add the coconut and stir it into the mixture until it's well combined and no liquid remains.
- Using a medium cookie scoop (1 1/2 tablespoons) place mounds of the batter onto a parchment lined baking tray. Bake the coconut macaroons for 25 minutes, checking on them towards the end to make sure they're not browning too quickly. Let cool completely on the baking tray before removing.
- If dipping the coconut macaroons in chocolate, melt the chocolate in 20-second increments in the microwave, until smooth. Dip the bottoms of the macaroons in the chocolate and wipe any excess off on the side of the bowl. Return them to the parchment paper lined baking tray and chill in the fridge for 5 minutes, or until the chocolate is firm.
- To store: Homemade coconut macaroons can last up to one week in the fridge if kept in an airtight container.
- To freeze: If you’d like to enjoy these past one week, you can freeze them for up to 3 months. Just make sure to layer parchment paper in between so they don't stick. To defrost, let it sit out at room temperature to soften before serving.
- Nutritional information is including the chocolate dip.