Coconut Macaroons


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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 on a baking sheet next to a bowl of chocolate.

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.

Ingredients for coconut macaroons on a table.

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.

Coconut macaroon mixture being stirred in a pot.

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

Mixing shredded coconut in the pot.

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.

Scooping the coconut macaroons onto a baking sheet.

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.

Coconut macaroons on a baking tray.

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.

Coconut macaroon being dipped in chocolate.

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!

To Store

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. 

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!

Coconut macaroons on a baking sheet.

Coconut Macaroons

4.94 from 30 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. Watch the video below to see how I make them in my kitchen!



  • 2 large egg whites
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups unsweetened coconut flakes

Chocolate Dip

  • 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.
    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 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.
    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

  • 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!

Recipe originally posted October 2020, but updated to include new information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Yes! I am a great coconut fan and I’m hoping my two girls will turn out to be so too. It never occurred to me to try making these before, but the minute this recipe popped up in my latest roaming around the site I knew I had to make it ASAP 😁 My 2.5-year-old ‘helped’ with the chocolate dipping, and I love the result ☺️

    I already had nice browning at about 15 minutes, so I lowered the heat to about 130°C and took the tray out at 20 minutes – perfect timing. I’ll be making these on repeat… (handy, as I happen to have 2kg of coconut to use! 🥴😅🤨)5 stars

  2. I’m really blown away by how delicious these were! Macaroons are my favorite treat but don’t go with my healthy lifestyle. I made these thinking they may be an “okay” substitute. Wow! They are every bit as delicious as the unhealthy recipe! Incredible, moist, and sweet!! I shouldn’t be surprised. Every one of Lisa’s many recipes I’ve tried has been 5 star. I don’t even bother to look anywhere else.5 stars

  3. 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

    1. So delicious and easy! thank you for a ‘sweet treat’ recipe with healthier ingredients. It will be put on repeat at my house!5 stars

  4. 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?

  5. 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

  6. 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 🤞

  7. 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.

  9. 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

  10. 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.

  11. 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.

  12. 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

  13. 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

  14. 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!

  15. 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

  16. 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

  17. 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!