These chewy coconut macaroons are golden and crisp on the outside and soft, sticky, and tender inside. Made with just four simple ingredients, they’re naturally gluten-free and easy to prepare for a crowd. Serve them plain or finish with a drizzle of melted chocolate — either way they’re irresistible and perfect for sharing.
How to Make Coconut Macaroons
- Combine the egg whites, granulated sugar, and honey in a small saucepan over low heat. Warm the mixture, stirring frequently, until the sugar dissolves and the mixture reaches 140°F on a digital thermometer. Do not let it exceed 140°F to avoid curdling the eggs.
- Remove the pan from the heat and stir in the shredded coconut until fully combined. Let the mixture sit at room temperature for 20–30 minutes so the coconut absorbs liquid and the mixture firms up slightly.
- Stir once more after resting. Use a cookie scoop to portion the mixture onto parchment-lined or silicone-lined baking sheets, spacing scoops a couple of inches apart. Bake in a 325°F oven for 20–22 minutes, or until the macaroons are a deep, even golden brown.
- Allow the macaroons to cool completely on the baking sheet, then gently peel them away from the parchment. If desired, drizzle with melted chocolate and chill briefly until the chocolate sets. Serve and enjoy.
Tips for the Best Coconut Macaroons
- Use unsweetened coconut. This recipe is formulated for unsweetened, finely shredded coconut. Using sweetened coconut will make the macaroons noticeably sweeter.
- Let the mixture rest. Allowing the coconut mixture to sit 20–30 minutes helps the coconut absorb moisture and prevents the macaroons from spreading too flat while baking.
- Cool completely. While tempting to eat warm, the macaroons develop their best chewy texture and caramelized edges after cooling.
- Use a silicone baking mat if possible. Parchment paper works, but silicone mats often make it easier to remove sticky macaroons intact. If using parchment, peel carefully.
Macaroon FAQs
What is the best way to store coconut macaroons?
Store macaroons at room temperature in a single layer inside an airtight container or zip-top bag for up to 3 days. Keep them away from direct heat or humidity to preserve texture.
Do these freeze well?
Yes. Freeze the macaroons on a parchment-lined baking sheet for at least 2 hours, then transfer to a freezer-safe bag or container. Freezing them individually first prevents sticking. They keep up to 3 months in the freezer; thaw at room temperature before serving.
Can I use thicker shredded coconut?
Finely shredded, unsweetened coconut works best because it absorbs the liquid evenly and helps the macaroons hold their shape. Thick flakes or coconut chips may not absorb moisture as well and can change the texture.
Can I use toasted coconut?
Because these macaroons caramelize and turn deep golden during baking, using already toasted coconut can result in overly browned cookies. Use untoasted coconut for the best outcome.
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If you try this recipe, please leave a comment and tag @sweetkitchencravings on Instagram or TikTok. Happy baking!
Chewy Coconut Macaroons
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Ingredients
- 4 large egg whites
- ¾ cup (150g) granulated sugar
- ¼ cup (90g) honey
- 2 ¼ cups (185g) finely shredded, unsweetened coconut
- melted chocolate for drizzling, optional
SHOP INGREDIENTS
Instructions
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In a small saucepan, combine the egg whites, sugar, and honey. Warm over low heat, stirring often, until the sugar dissolves and the mixture reaches about 140°F. Do not overheat.
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Stir in the coconut until evenly incorporated. Let the mixture rest 20–30 minutes so the coconut can absorb moisture and the mixture firms up.
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Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats.
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Use a large cookie scoop to portion the mixture onto the prepared sheets, spacing scoops a couple of inches apart. Bake 20–22 minutes until deeply golden brown.
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Cool completely, then drizzle with melted chocolate if desired. Chill briefly until the chocolate sets, about 5–10 minutes. Serve and enjoy.
Notes
- Storing: Keep macaroons at room temperature in a single layer inside an airtight container or zip-top bag for up to 3 days.