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It’s officially cookie season — or any season you choose to celebrate with cookies. These coconut macaroons are a coconut lover’s dream: soft inside, slightly crisp outside, chewy, and studded with plenty of shredded coconut. A thin coating of dark chocolate on the bottom adds the right amount of contrast.
These macaroons are straightforward to make. They’re sweetened with honey, naturally gluten free, and can be dairy free if you use dairy-free chocolate. The recipe uses just a handful of pantry staples and yields tender, flavorful cookies that work year-round — perfect for holiday cookie trays, summer gatherings, or an everyday treat.
Ingredients for coconut macaroons
The recipe card below includes precise measurements. The list here explains the purpose of each ingredient.
Shredded coconut
- Unsweetened, dried shredded coconut — I prefer long shredded coconut that’s dry. Desiccated coconut (finely grated) can be used, but it gives a slightly different texture. Hydrating and lightly sweetening dried coconut lets you control the sugar level better than using pre-sweetened baker’s coconut.
- Granulated sugar (optional) — A small amount added when hydrating the coconut can help bring out the coconut flavor. Omit if you prefer.
- Filtered water — Use filtered or bottled boiling water to hydrate the dried coconut. Tap water with strong chlorine or mineral tastes can affect flavor since the coconut soaks up the water.
Coconut macaroon batter
- Honey — The primary sweetener and binder. Its sticky texture works well in these cookies.
- Coconut cream — Adds richness and extra coconut flavor. Use the solidified cream from a can, not the watery portion.
- Pure vanilla extract — For warm, classic flavor.
- Almond extract (optional) — A tiny amount adds a complementary note; omit if you don’t like it.
- Kosher salt — Enhances the overall flavors.
- Coconut flour — Absorbs excess moisture and helps the mixture hold together.
- White rice flour — Adds structure and chew without gluten.
- Egg whites — Whipped to stiff peaks, they provide lift, body, and binding.
Chocolate coating (optional)
- Dark chocolate — 60–70% cocoa works nicely to balance the cookie’s sweetness. Skip if you prefer plain macaroons.
- Coconut oil — A small amount melted into the chocolate keeps it smooth and slightly soft to bite.
How to make coconut macaroons
See the recipe card below for full, detailed directions. This is a concise overview.
- Bring eggs to room temperature so the whites whip properly. If you forgot to set them out, place eggs in warm (not hot) water for 10 minutes and dry them thoroughly.
- Hydrate the dried coconut by pouring boiling filtered water (and a touch of sugar if desired) over it. Let it sit about 10–30 minutes so it softens and absorbs most of the liquid.
- Drain and dry the hydrated coconut on paper towels or a clean kitchen cloth for about 30 minutes so it’s moist but not soggy. This step can be done a day ahead.
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
- Whisk honey, coconut cream, vanilla, almond extract (if using), salt, and the flours in a large bowl until smooth. Fold in the dried, hydrated coconut.
- Beat egg whites in a clean bowl with a hand or stand mixer until they form stiff peaks.
- Fold one-quarter of the whipped egg whites into the coconut mixture to loosen it, then fold in the rest gently until no white streaks remain.
- Portion the batter into tightly packed mounds (about 1.5 tablespoons each) using a spring-loaded cookie scoop or spoon. Press the batter in firmly so the cookies hold together. Arrange on the baking sheet about 1 inch apart.
- Bake 20–23 minutes, until the bottoms are golden and some coconut pieces show a light brown. The tops should no longer look wet.
- Cool the macaroons completely on the baking sheet set over a cooling rack; they’re fragile until cooled.
- (Optional) Melt dark chocolate with a little coconut oil, then dip the bottom 1/8–1/4 inch of each cooled macaroon into the chocolate. Allow excess to drip off, then set on parchment.
- Let the chocolate set (refrigerate briefly to speed this), then serve. Store any leftovers in an airtight container at room temperature for up to four days.
What is a coconut macaroon?
A coconut macaroon is a small, soft cookie made primarily from shredded coconut. It’s typically sweet and may be dipped or partially coated with chocolate. The coconut is the dominant flavor.
Traditional vs. this recipe
Traditional macaroons often rely on sweetened condensed milk, shredded coconut, and whipped egg whites, and are commonly dipped in chocolate. This recipe swaps condensed milk for honey and uses coconut cream for richness. Coconut flour and white rice flour help bind and absorb moisture, producing a lighter cookie without condensed milk.
Macarons vs. coconut macaroons
These two names are often confused but refer to very different cookies.
A macaron is a French meringue-based sandwich cookie made with almond flour, egg whites, and sugar, filled with buttercream, ganache, or jam. They are delicate and require precision.
Coconut macaroons are simple cookies built around shredded coconut and whipped egg whites. They’re rustic, forgiving, and suitable for beginner bakers.
Is this recipe gluten free?
Yes. The recipe uses coconut flour and white rice flour, so it remains gluten free.
Is this recipe dairy free?
Yes, with a simple swap. Use dairy-free chocolate or omit the chocolate coating to keep the macaroons dairy free.
Do I have to dip them in chocolate?
No. They’re delicious plain. However, a touch of dark chocolate provides a pleasant bitterness that balances the cookie’s sweetness.
Are coconut macaroons healthy?
Compared with many traditional cookies, these macaroons are lighter on refined flour and added fats. Much of the fat comes from the coconut itself, and using egg whites keeps them lighter. They still are a sweet treat, so enjoy in moderation.
Are coconut macaroons easy to make?
Yes. The steps are simple: hydrate and dry the coconut, mix, whip the egg whites, fold, scoop, bake, cool, and optionally dip in chocolate. The most challenging part is waiting for them to cool and for the chocolate to set.
Equipment
You don’t need specialized tools, but these make the process easier: an adjustable measuring cup for sticky honey, measuring spoons, two mixing bowls, a hand or stand mixer, a rimmed baking pan lined with parchment, a medium cookie scoop, and a cooling rack.
Why you’ll love these macaroons
- They’re ideal for coconut lovers.
- Soft interior with a slight crunch.
- Optional dark chocolate provides balance.
- Easy and quick to prepare.
- Suitable any time of year.
- Naturally gluten free and optionally dairy free.
- Sweetened with honey.
- Perfect for sharing or keeping all to yourself.
More cookie recipes to try
- Peanut butter blossom cookies
- Thumbprint cookies
- Three Christmas cookies from one simple dough
- Healthy chocolate oatmeal cookies
- Pumpkin snickerdoodle cookies
- Pecan pie cookies (without corn syrup)
- Crunchy no-bake chocolate cookies
- Chewy gluten free molasses cookies
Did you make this recipe?
Share how it went — leave a comment and a rating if you like. Feedback helps others and supports the author. Enjoy your macaroons!