Downshiftology
subscribe to new posts: via email via rss

Coconut Macaroons

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.
5 from 8 votes

Coconut Macaroons

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8 macaroons
Author: Lisa Bryan
Print Recipe Pin Recipe
Coconut macaroons are easy and indulgent bite sized treats with a crispy coating, chewy interior, and dipped in chocolate!

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!
Recipe Rating




Your email address will not be published. Required fields are marked *

28 comments on “Coconut Macaroons”

  1. My flakes were too big???

  2. 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?

  3. 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!!

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

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

  6. Looks great! I’ve got to try! Could I sub maple syrup instead of honey? Thanks

  7. 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. 

  8. I love coconut everything! These are the perfect bite-sized treat!

  9. Where to fine the “Coconut Flakes” are they available in the grocery store?

    Thanks

  10. Yum! I love coconut macaroons, this recipe was great. Easy to follow and they turned out wonderful

  11. 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! :)

  12. 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.

  13. Can’t wait to make it!  Is your nutrition label for 1 macaroon or all 8 of them? Thanks! 

  14. This looks great! Is it possible to use something else for the egg whites? I have a vegan family member…

    • 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!