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These healthy coconut macaroons are what I bake when I want something sweet with the kettle but don’t fancy a tin of condensed milk. Five ingredients, one bowl, and twenty minutes later the kitchen smells like toasted coconut and holidays.
Most classic recipes rely on sweetened condensed milk, which is delicious but very sugary. Instead, I bind mine with egg whites and a quarter cup of honey. They still bake up golden and crisp on the outside, and they stay soft and chewy in the middle, exactly the way I like them.
Quick Breakdown
Why You’ll Love These Coconut Macaroons
- No condensed milk. Honey does the sweetening, so they taste of coconut rather than pure sugar.
- Naturally gluten free. There’s no flour at all, which makes them a handy bake for friends who avoid wheat.
- Five pantry ingredients. Desiccated coconut, egg whites, honey, vanilla and salt.
- Crisp outside, chewy inside. The low oven toasts the edges while the centre stays moist.
- Ready in about half an hour. Ten minutes to mix and shape, then into the oven.
Ingredient Notes
- Desiccated coconut. 2 1/2 cups, or 200 g. Use the fine, unsweetened kind. Coconut is naturally rich in saturated fat, so these are a treat rather than a health food; Harvard’s Nutrition Source explains the different types of fat clearly if you’re curious.
- Egg whites. Two large. They are the glue that holds everything together and they give a light, slightly crisp shell once baked.
- Honey. A quarter cup, or 60 ml. Runny honey mixes in more easily than set honey. It is still a sugar, of course, and Harvard Health has a sensible read on added sugars, honey included.
- Vanilla extract. One teaspoon rounds out the flavour.
- Salt. Just a pinch. It makes the coconut taste more like itself.
Macaroons vs Macarons: What’s the Difference?
They sound almost identical, but they’re very different bakes. A macaroon (two Os) is a dense, chewy mound made mainly from coconut and egg white. A macaron (one O) is the smooth French sandwich cookie made from ground almonds and meringue, filled with buttercream or ganache.
Macaroons are far more forgiving. There’s no piping, no resting the shells and no worrying about feet. If you can roll a ball of dough, you can make them.
Are Coconut Macaroons Gluten Free?
Yes, this recipe is naturally gluten free because it contains no flour. Still, if you’re baking for someone with coeliac disease, check that your coconut and vanilla are certified gluten free, since some brands are packed in factories that handle wheat. Because there’s no flour or leavening, they are also a traditional choice for Passover.
How To Make Coconut Macaroons
1. Heat the oven. First, preheat the oven to 325°F (160°C).
2. Line a tray. Next, line a baking tray with parchment paper so the bottoms don’t stick.
3. Whisk the wet ingredients. In a bowl, whisk the egg whites, honey, vanilla and salt together until frothy and well blended.
4. Stir in the coconut. Then add the desiccated coconut and stir until every shred is coated. It should look damp and clump together when squeezed.
5. Scoop small mounds. After that, scoop heaped tablespoons onto the tray, leaving a little space between them.
6. Shape them. Press and round each one with damp fingertips so they hold together. I get eight generous ones; smaller scoops give ten.
7. Bake. Bake for 15 to 18 minutes, until lightly golden around the edges and on the tips.
8. Cool on the tray. Finally, let them cool completely on the tray. They firm up as they cool, so moving them too soon can break them.
Why Are My Macaroons Falling Apart or Spreading?
- Falling apart. The mixture is too dry. Make sure the egg whites are fully mixed through before shaping, and squeeze each mound firmly.
- Spreading flat. The mixture is too wet, often from extra large eggs. Stir in a little more desiccated coconut until it holds its shape.
- Pale and soft. They need a few more minutes. Look for golden tips, not just a set surface.
- Dark bottoms. Your tray may be thin or dark. Bake on the middle shelf, or slide a second tray underneath.
Tips for the Best Coconut Macaroons
- Wet your hands or the scoop between mounds. The mixture won’t stick and the shapes come out neater.
- Pack them tall rather than flat. Height gives you crisp peaks and a chewy middle.
- Turn the tray halfway if your oven has hot spots.
- Let them cool fully before storing, otherwise steam softens the crust.
Storage
- Room temperature. Keep coconut macaroons in an airtight container for up to five days.
- Freezing. Baked coconut macaroons freeze well for up to three months. Thaw at room temperature for half an hour.
- Refreshing. If they soften, a few minutes in a 300°F (150°C) oven crisps the outside again.
Variations and Substitutions
- Chocolate dipped. Once cooled, dip the bottoms in melted dark chocolate or drizzle it over the tops. Yum.
- Sweetened shredded coconut. It works, but the texture is looser and they’ll be sweeter, so reduce the honey slightly.
- Maple syrup. Swap it for the honey in the same amount.
- Zesty. Add the finely grated zest of a lime or orange.
- Other healthy treats. If you like no-fuss snacks, try my no-bake peanut butter oat balls, which come together in the same bowl-and-spoon way.
What to Serve With Coconut Macaroons
A cup of tea or a strong coffee is all they really need. For a dessert spread, I like to put them out alongside squares of sheet pan brownies and slices of my two ingredient yogurt cheesecake, so there’s something light, something fudgy and something chewy.
For brunch, they sit happily next to a glass of creamy chia pudding topped with berries.
Frequently Asked Questions
Baking and Texture
Why are my macaroons falling apart?
The mixture may be too dry. Make sure the egg whites are fully incorporated before shaping, and press each mound together firmly.
Why are my macaroons spreading?
The mixture may be too wet. Add a little extra desiccated coconut until it holds its shape.
How do I know when they’re done?
The edges and tips should be lightly golden. The centres will still feel soft, but they firm up as they cool.
Swaps and Storage
Can I use sweetened shredded coconut instead of desiccated coconut?
Yes, but the texture will be slightly different and they will taste sweeter.
Can I dip them in chocolate?
Yes. Once cooled, dip the bottoms or drizzle melted chocolate over the tops, then let it set.
How long do coconut macaroons keep?
Stored in an airtight container at room temperature, they keep for up to five days.
Ingredients
- 2 1/2 cups desiccated coconut 200 g
- 2 egg whites
- 1/4 cup honey 60 ml
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 325°F (160°C).
- Line a baking tray with parchment paper.
- In a bowl, whisk together the egg whites, honey, vanilla extract and salt.
- Stir in the desiccated coconut until fully combined.
- Scoop small mounds of the mixture onto the prepared baking tray.
- Shape into rounded macaroons.
- Bake for 15 to 18 minutes, or until lightly golden around the edges.
- Allow to cool completely on the tray before serving.
