Coconut Macaroons


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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.

Coconut macaroons on a baking sheet next to a bowl of chocolate.

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

Ingredients for coconut macaroons on a table.

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.

Coconut macaroon mixture being stirred in a pot.

In goes the coconut. Mix in the coconut flakes and stir until no liquid remains.

Coconut macaroon mixture being mixed in a bowl.

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.

Scooping coconut macaroon mounds onto a baking sheet.

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.

Coconut macaroon being dipped in chocolate.

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. 

Coconut Macaroons Recipe Video

Want to see how I make these in my kitchen? Watch the video below!

Coconut macaroons on a baking sheet.

Coconut Macaroons

4.91 from 22 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 8 macaroons
Author: Lisa Bryan


Coconut macaroons are easy and indulgent bite sized treats with a crispy coating, chewy interior, and dipped in chocolate!



  • 2 large egg whites
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups unsweetened coconut flakes

Chocolate Dip

  • 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.
    Coconut macaroon mixture being whisked in a bowl.
  • 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.
    Coconut macaroon mounds being scooped onto a baking sheet.
  • 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.

Lisa’s Tips

  • 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.


Calories: 178kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 93mg | Potassium: 133mg | Fiber: 3g | Sugar: 10g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: coconut macaroons, macaroons recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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Recipe Rating


  1. These were lightly sweet, a wonderful texture, and not difficult to make at all! I did a (very light) drizzle of chocolate across the top after dipping the cookies. Thanks for sharing this delicious recipe, Lisa! :)5 stars

  2. I’ve made this recipe at least 3 times in the last year for spring picnics and potlucks. It’s such a hit! Perfect amount of sweetness.5 stars

    1. Oh no, they shouldn’t have fallen apart. Did you watch the video to see where your version may have differed?

  3. Was so excited about this recipe – but it just did not work for me. The macaroons were not moist enough and I felt like this affected the taste and made them also not hold together well. 3 stars

  4. The recipe calls for coconut “flakes”. However, you mention in another comment that you buy “shredded” coconut at Whole Foods. Can one use either flakes or shredded coconut?

    1. I tried this recipe with fresh coconut this weekend.  The mixture came out way too wet so the macaroons didn’t stick together.  However, I did end up with a delicious “coconut bowl” (patent pending 😀).
      I’m going to try again. Firstly, I’ll squeeze the fresh coconut and second I’m going to try baking for longer. Wish me luck 🤞

  5. They turned out great, the first time I made them. I didn’t have shredded coconut so I put coconut flakes from Trader Joe’s in a food processor to get shreds. This time I used Bob’s red mill shredded coconut that I got from Raleys but I felt it was too much coconut for two cups. Do you recommend a brand of shredded coconut for this recipe or make your own (and if so how to make your own?). Thanks so much!5 stars

    I only baked them for 20 minutes and they were extremely brown, so definitely follow her advice to keep an eye on them toward the end. I could see some people wanting them sweeter, but I absolutely love them just like this. I haven’t added the chocolate coating yet, but I know that will make them even more amazing. I will be making these again, for sure!5 stars

    1. Yes! These brown very easily, so it’s best to keep an eye on them. But glad you enjoyed this recipe Alicia :)

    1. Hi Susan – I haven’t tried that yet, but it’s worth a try! Let us know how it turns out if you give it a go.

  7. Lisa, I have yet to mess up a single one of your recipes, and believe me, this is not a testament of what a great cook I am but rather how amazing, easy and delicious your recipes are. Thank you for these, my 5 year old did most of the work (that didn’t include stove operation), they turned out fantastic!5 stars

  8. I’m OBSESSED with these! Never in my life would I have thought I could make macaroons on my own – but thanks to Lisa I did it! Twice already, as these disappeared quickly, haha. Dipping them in chocolate is a must! They turned out just like Lisa’s. Highly recommend!5 stars

    1. Amazing! So glad this recipe turned out to be a success. And yes, I think the chocolate definitely adds a delicious flavor to this :)

    1. Hi Jeanne – if you purchased larger coconut flakes, you can always crunch them smaller in a ziploc bag or in a food processor with a quick pulse.

  9. HI!
    I want to make these Keto.
    I would like to switch Honey with Monk Fruit Erythritol blend sweetener (Lakanto)
    Can you recommend the amount of sweetener, please?

    1. Hi Dee – because I haven’t tried that variation, I’m not sure. But you’d need to add liquid back in to account for removing the honey.

  10. These are the best macaroons I have ever tasted, and they were extremely easy to make. It’s literally only 1 dish to wash, which I really appreciate!!5 stars

  11. I just made these for a friend. They are cooling on the counter now waiting to be dipped in melted dark chocolate. My house smells so nice. Thank you for the recipe.5 stars

  12. I loved how simple it is to make and yet they tasted so magnificient. One more brilliant recepie from Lisa. Much love 🧡5 stars

    1. These were beyond easy to make! Glad you loved these macaroons Priyanka. Definitely save this one for the upcoming holidays!

  13. Such a fun, decadent treat and so perfect for the upcoming holidays! I love your step-by-step photos to make the process even easier. 5 stars

  14. I have yet to follow a recipe of yours that did not turn out!! Just finished making these and they taste so good! Thank you! :)5 stars

  15. I am soooo going to make these for Christmas if not sooner. Look fabulous! Reminds me of the Dark bounty bars I get in England. Will definitely use dark chocolate and drizzle chocolate on top as well! :)
    I would leave 5 stars now if I could since I know they are going to be great, but I’ll come back as soon as I make them.

      1. 178 calories for ONE cookie?! Surely that can’t be right?! How many cookies are considered one serving?

      2. Hi Lauren – it’s one cookie per serving. There is honey and chocolate involved – so the calories can add up quick!

    1. I haven’t tried substituting egg whites in this specific recipe, but I do have vegan macaroon recipes on my website :) Just search for macaroons in the search bar!