Nov 29, 2023
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Coconut macaroons are a classic bite sized treat with a crispy, golden outside, and a moist, chewy inside. You can enjoy them plain in all their coconut glory, or dip them in chocolate for a little extra indulgence.
Coconut macaroons are are one of my favorite sweet treats during the holidays, like Christmas and Easter. I don’t often bake a lot of cookies (unless we’re talking no bake cookies), but I’ll happily make a batch or two of these coconut macaroons. Plus, I seem to always have a bag of shredded coconut in my pantry!
But here’s why I think you’ll love my version:
- It’s naturally gluten-free: No flour of any kind is needed for this sweet recipe.
- It’s dairy-free: I don’t use sweetened condensed milk. Egg whites and honey are the perfect binder!
- It’s refined sugar-free: Sweetened condensed milk has loads of processed sugar, which we’re omitting.
Oh, and did I mention it only takes about 30 minutes to make this recipe? And that they store really well? If you have the willpower to not eat them all in one fell swoop (and if you do, you have more willpower than me), you’ll be rewarded with the perfect sweet nibble for several days to come.
Coconut Macaroon Ingredients
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: In a traditional coconut macaroon you would need to whip the egg whites, to offset the density of the sweetened condensed milk. But since we’ve omitted that, no whipping is needed, making the recipe even easier.
- Honey: I’m using white honey, but any honey works.
- Shredded Coconut: I use unsweetened shredded coconut, because these are plenty sweet all on their own.
- Vanilla Extract: A baking essential for that oh-so-good depth of flavor.
- Salt: A pinch of kosher salt helps to balance out the sweetness.
- Chocolate: If you want to dip them in chocolate, choose your favorite, from milk chocolate to dark chocolate.
Find the complete recipe with measurements below
How To Make Easy Coconut Macaroons
Create the mixture. First, preheat your oven to 325°F. In a heat proof bowl, add the egg whites, honey, vanilla extract, and salt. Then fill a saucepan with 1 to 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.
Add the coconut. Mix in the coconut flakes and stir until no liquid remains.
Scoop them. 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 them. Bake the macaroons for 25 minutes, and make sure to keep an eye on them. You don’t want them browning too quickly! Then let them cool completely.
Dip in chocolate. While you can enjoy these coconut macaroons plain, 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 on the side of the bowl.
Place them back on the baking tray and let them chill in the fridge for an extra 5 minutes, or until they’re firm.
What’s The Difference Between A Macaron And A 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!
If you plan to eat these within a few days, it’s fine to leave them out at room temperature. If you plan to store them longer, see the storage instructions below.
- To store: Homemade coconut macaroons can last up to one week in the fridge. But to prevent them 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 them sit out at room temperature to soften before serving.
More Coconut Dessert Ideas
If you’re a coconut lover, here are a few other delicious coconut desserts to make this season.
- Coconut Crème Brûlée
- Coconut Whipped Cream
- Pumpkin Spice Coconut Macaroons
- Berry Coconut Panna Cotta
- Coconut Amaretto Crepe Cake
I hope you love these coconut macaroons as much as I do! If you make the recipe, let me know in the comments below how they turned out. Your review will help others in the community!
- 4 ounces chocolate (optional)
- Preheat your oven to 325°F (165°C). Add the egg whites, honey, vanilla extract, and salt to a mixing bowl. Place the mixing bowl on top of a saucepan with 1 to 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 ½ 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.
- Nutritional information is including the chocolate dip.
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Recipe originally posted October 2020, but updated to include new information for your benefit!