You’re going to love these coconut macaroons. I just know it. These chocolate-dipped macaroons are my favorite holiday cookie, ten years in the running!
Coconut macaroons (two o’s) are often confused with macarons (one o), the colorful and delicate layered French cookies. Both call for egg whites, but that’s about where their similarities end.
These macaroons feature rich coconut flavor and texture with subtle hints of honey (or maple syrup) and cinnamon. While you don’t have to dip them in chocolate, I strongly suggest that you do. They are the perfect little treat—satisfying and sweet, but not cloying.
These coconut beauties have a lot going for them in the preparation department. They look impressive with their high-contrast exteriors, but they’re easy to whip together. You can cram them all on one cookie sheet without consequence. Plus, they don’t require any artistic skills to decorate. Just dunk them in chocolate and be done. Can I get an amen?
These flourless cookies are naturally gluten free. They both freeze well and ship well, if you’re interested in mailing some homemade goodies to your loved ones. You’ll find the full recipe, plus step-by-step photos and a video below.
Coconut Macaroon Ingredients
Note that this recipe doesn’t call for sweetened condensed milk. You just might have all of the ingredients in your pantry already!
Unsweetened Shredded Coconut
Unlike most macaroon recipes, this one calls for unsweetened shredded coconut. This gives us full control over the level of sweetness and spares us from some unnecessary preservatives.
For this recipe to work, you must choose your coconut carefully. Do not make this recipe with sweetened shredded coconut; it will introduce a lot of excess moisture and the recipe will not turn out well. Do not make this recipe with reduced-fat shredded coconut; the mixture will be too dry. Do not try to make your own shredded coconut from fresh coconut; it simply will not work. Only regular unsweetened coconut will do! I typically use the Let’s Do Organic brand.
Sugar
Fine cane sugar is the way to go here. You know that I try to use natural sweeteners when I can, but sweetening these cookies entirely with honey or maple syrup would overwhelm the flavor, tint the cookies brown and impart too much moisture.
Ground cinnamon
Cinnamon offers a subtle warming flavor that plays nicely with the coconut and chocolate. Cinnamon is technically optional, so skip it if you’d rather.
Egg whites
Egg whites are absolutely essential. They provide structure and loft to these cookies. Save the yolks and add them to your scrambled eggs or omelets in the morning.
Honey or maple syrup
Choose your favorite! Either one offers some lovely flavor that you don’t usually find in macaroons, making this recipe extra irresistible.
Vanilla extract
Vanilla is a natural fit with coconut and chocolate.
Salt
As always, salt enhances all of the other flavors. These macaroons wouldn’t taste quite as exciting without it.
Semisweet or dark chocolate chips
While you don’t have to dip these macaroons in chocolate, they are truly next level if you do. Chocolate and coconut were meant for each other.
Watch How to Make Macaroons
Macaroon Notes & Tips
This recipe is a revised and improved variation of my ten-year-old Dark-Chocolate Dipped Macaroons recipe. Here’s what has changed and why:
How you combine the ingredients matters. Combining the egg whites with the honey, vanilla and salt is key. Otherwise, the honey clumps up in the coconut. While this is less of a problem with maple syrup, which is more runny, this method also ensures even distribution of those key flavorings.
Whip the egg whites for superior results. Whip the egg whites (with the honey, vanilla and salt) until they reach stiff peaks. This step infuses the egg whites with teeny-tiny air bubbles that provide extra loft to the cookies.
But if you don’t have a mixer, don’t worry. I’ve been very pleased by these macaroons even when I mixed the ingredients together by hand without vigorous mixing. The end result looks more rustic (slightly less domed, with craggier edges) but still tastes fantastic.
Stand mixers whip faster than hand mixers, but they’re both relatively quick. My hand mixer took eight minutes to yield stiff peaks, while my stand mixer (affiliate links) took just a few minutes. I still prefer my hand mixer because it’s easier to pull out of the cabinet.
Use a cookie scoop for professional-looking results. If you have a one-tablespoon cookie scoop, use it! It’s the perfect vessel for producing evenly-sized mounds of macaroons. You can lightly compress the mixture in the process, but don’t intentionally pack it down or your cookies will be dense.
To harden the chocolate in a hurry: Simply place the chocolate-dipped cookies on a tray that will fit into your fridge, and let the cookies chill for about ten minutes. Don’t leave the cookies in the refrigerator indefinitely; they can develop tiny condensation droplets that will leave marks as they evaporate.
More Cookies to Enjoy
Here are a few more holiday-worthy cookie recipes to try:
- Amazing Chocolate Chip Cookies
- Healthier Gingerbread Cookies
- Lemon, Rosemary and Olive Oil Shortbread
- Monster Cookies
- Peanut Butter Oat Cookies
- Spiced Oatmeal Cookies
Please let me know how your macaroons turn out in the comments. I love hearing from you.
Coconut Macaroons
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 34 cookies 1x
- Category: Cookie
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
These coconut macaroons are the perfect sweet treat. They’re gluten free and subtly flavored with honey or maple syrup. Dip them in chocolate if you wish (I recommend it)! Recipe yields nearly 3 dozen small cookies (34 cookies, by my count).
Ingredients
- 8 ounces (3 cups) unsweetened shredded coconut*
- 1 cup sugar
- ½ teaspoon ground cinnamon
- 3 large egg whites
- 3 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon fine salt
- 1 cup (6 ounces) semisweet or dark chocolate chips
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the macaroons from sticking to the pan.
- In a medium mixing bowl, combine the coconut, sugar, and cinnamon, and stir to combine. Set aside.
- Combine the egg whites, honey, vanilla and salt in a separate mixing bowl (if you intend to use a hand mixer) or in the bowl of your stand mixer using the whisk attachment. Beat the egg whites on high until stiff peaks form (if baking at an altitude above 3,000 feet, whip only until soft peaks form).
- Using a silicone spatula, transfer the egg whites to the bowl of coconut. Gently fold the egg whites into the coconut mixture until combined (don’t overdo it or the egg whites will deflate).
- Using a cookie dough scoop or your hands, scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape (try not to pack the mixture down much if you can help it). Place each macaroon onto the prepared baking sheet. These cookies don’t expand much, so you can arrange them pretty closely together. Clean up any ragged edges by gently pushing stray bits of coconut back into the mounds.
- Place the baking sheet on the middle rack of the oven and bake for 14 to 15 minutes, until they are turning lightly golden brown on top. Place the baking sheet on a cooling rack to cool completely.
- Once the cookies have cooled completely, melt the chocolate chips. I find it’s easiest to melt the chocolate in the microwave at 20 to 30 second intervals, stirring between each. You can also melt the chocolate over a double boiler or in a glass bowl over gently simmering water. Stir the chocolate chips until they have completely melted, and remove from heat.
- Lay out a new piece of parchment paper. Dip each macaroon sideways into the melted chocolate, about half way. Lay on the parchment for chocolate to harden. You can speed up the process by placing the baking sheet in the refrigerator for 10 minutes; don’t leave the cookies in there for much longer, or the chocolate may develop some condensation.
- Leftover cookies keep well, covered at room temperature, for up to 4 days, or freeze for several months.
Notes
Recipe adapted from these Dark Chocolate-Dipped Macaroons.
Make it gluten free: This recipe is naturally gluten free as written. Be sure that your ingredients are certified gluten-free if need be.
*Shredded coconut note: Please double-check that you are using unsweetened shredded coconut, not the more common sweetened shredded coconut. This recipe only works with unsweetened. I have successfully used the Enjoy Life brand of unsweetened shredded coconut.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Sasha
It’s too hot in NZ at the moment to think about trying to set chocolate, but I will definitely be trying this next year in colder weather! I’m intrigued by the idea of adding cinnamon, and the half-dipped chocolate looks so beautiful.
Kate
Thank you, Sasha! Happy holidays.
Allison Shayne
Hi Kate,
These cookies look so delicious!!!
Could you please share with me what brand of coconut you use? Could I use raw sugar?
Thank you for your amazing recipes and hard work!!
Have a wonderful night,Ally
Kate
Hi Allison! Good questions. I tried a couple different brands and didn’t find much difference between them (just be sure to use unsweetened shredded). I know Let’s Do Organic brand works well. Yes, you can use raw sugar, it just won’t fully dissolve so your cookies may have a bit more rustic texture. Still great, though.
Christine
Thank you for this easy to follow recipe! You are right! DELICIOUS!
This my first time making these and will not be the last!
Kate
Hooray! Thank you, Christine!
teresa a lucero
I am totally making these!
Kate
Be sure to let me know what you think!
A
Ideas about making them vegan?! ;)
Kate
Sorry! I’m not sure this one can be made vegan without substantial reworks. Aquafaba might work, but that’s a big maybe!
Jennifer DeWind
Have you tried coconut sugar??
Kate
I haven’t tried these with coconut sugar. The cookies will turn a darker color from it. Let me know if you try!
Kama
I just made them with coconut sugar and they taste delicious but they are too soft… maybe I should leave them longer in the oven
Misha
These look amazing! Would you be able to substitute flax meal for the eggs? Thanks!
Kate
Hi Misha! No, sorry, I don’t think so. Eggs are the sole leavener/binder in this recipe, and flax meal doesn’t have enough rising power to make up for them.
Trygg in Oregon
When I worked in San Francisco, we had a bakery downstairs that made amazing chocolate dipped macaroons. I loved to bring a couple home, especially when my dad would visit for the weekend. I can still see the grin on his face when I brought them out. Oh how he loved them.
I haven’t had one in years, but in memory (and because the recipe looks really good), I think I will make some.
Thanks for bringing back a very good memory.
Kate
That’s so sweet. Thank you for sharing. My grandmother always bought macaroons for my dad when we came to town. He loves them, too. :)
Ema
I was having a hard time trying to find a dessert to make for an early Christmas dinner I am having with friends and then thought I’d check your blog in case you had any Christmas dessert recipes. I was so happy to see you’d posted this recipe! I’m not much of a baker and this recipe was simple enough. I whisked the eggs by hand as I don’t have a mixer. I just tasted one and it is delicious! All the ingredients work so well together. These are not hard to make but still look impressive. Thank you!
Kate
Ema, I’m so glad to hear it! Hope you have a fabulous Christmas dinner. Happy holidays!
Jen
Do you think coconut sugar could work in place of cane sugar?
Kate
Hey Jen! I haven’t tried, but quite possibly yes. It will tint your macaroons a darker shade, for sure. I typically substitute coconut sugar by equal weight rather than volume—you’ll need to use about 25 percent more coconut sugar by volume, for equal amounts by weight. So I’d try 1 1/4 cups coconut sugar. Please let me know if you give them a try. I’d love to hear how they turn out with coconut sugar!
Shannon
Hi Kate,
I made these this morning with unsweetened coconut flakes as I couldn’t find unsweetened shredded coconut. They turned out great (although a bit more “rustic” looking than yours!) Do you freeze them after you dip them in chocolate or dip them right before serving? Thanks for a delicious recipe!
Kate
Awesome! I’d love to see how they turned out with flakes. I’ve frozen them after dipping in chocolate and that worked well enough.
Elianne
I think this might be the first time we were not on the same page. I was thrilled to find this today, as I had some leftover egg whites from something else I had made. I also happen to have a bag of fresh frozen coconut in the freezer. I’m not sure where I went wrong here, whether it was not beating the egg whites enough or 8 ounces of fresh frozen coconut is not nearly enough. The first batch was completely runny and nothing like macaroons. However I course corrected and added the entire 16 ounce bag of coconut and that really helped. However 15 minutes was not nearly enough cooking time, I ended up leaving them in there closer to 30 minutes and then I ended up with a product that was edible but more crumbly than macaroons are supposed to be and certainly not the deliciousness I’ve come to expect from your recipes.
I can see the potential here though so I think I might try these again with dried coconut and really beating those egg whites. Will circle back here if I do!
Kate
Hi Elianne! I’m sorry to hear it. I think your problems stem from the fresh coconut. Dried coconut is highly absorbent and low in moisture, so it behaves quite differently from fresh.
Stacie
These look so good! Is there anyway to make them vegan? My daughter can’t have eggs.
Kate
Hey Stacie! I’m sorry, I’m afraid not. The eggs are the sole leavening/binding agent so this recipe would be tricky to make without them. You could sprinkle some coconut on this Easy Chocolate Bark or these Chocolate Peanut Butter Crispy Bars are a fun egg-free treat!
megan
Hi! Confused on amount of coconut bc ounces/cups seem not to align, and amounts are off when 2x, 3x. About to make, mind checking? Love your recipes :)
Kate
Hi Megan! I’m sorry the scale button is causing confusion. If you double or triple, then do it for every ingredient. Sometimes my recipe plugin doesn’t multiply each ingredient as it should—I’m looking into it!
may ann
Hi I just made these, My cookies stuck to the parchment and came out sticky, What did I do wrong do you think?
thanks
Kate
Hi! I’m sorry to hear that. Is there any chance you accidentally used wax paper instead of parchment paper? It’s easy to do. I’ve never had anything stick to parchment paper, but wax paper will melt in the oven and cause stickiness.
Belle
Hey, I just tried these today and they are fantastic! Half of batch is gone even before I had a chance to dip them in chocolate.
However, they are too soft and a bit sticky. Don’t know why, I expected them to be crispy and crumbly.
Diane
These look great. I have a 7 oz bag of organic unsweetened coconut flakes. Should I make the recipe as is, with an ounce less coconut, or cut the whole recipe in 2/3, which looks easy to do (except for the 14/3 oz coconut!)?
Kate
Hi Diane, you will want to keep the ratios for these to turn out. I heard from another commenter who used larger coconut flakes (I think that’s what you’re referring to) and she said they turned out well but looked more rustic.
Clive
Hi Kate
I made these this morning and they looked great when I took them out of the oven. But when they cooled they sank and, rather than being crispy on the outside, have gone soft and sticky. It has been rather wet here lately in Sydney, Australia. Any suggestions? Can I save them?
Kate
Hi Clive, I’m so sorry to hear that. I’ve heard from a few other commenters with similar issues and I’d really like to figure out what’s going wrong. Is there any chance you used extra-large egg whites, or sweetened rather than unsweetened coconut?
Toby
I made these Coconut Macaroons yesterday.
They were easy to make and there are only 4 left today!!!
They are delicious, thank you so much.
Kate
I’m so glad to hear it, Toby! Thank you for letting me know.
Kathy Riegelman
I made these this afternoon and they are so good! Not quite as beautiful as yours, however, I didn’t have a cookie scoop. So, 2 questions–they did spread more than yours, so any tips on how to help them keep their shape? And what’s the best way to freeze? In a plastic container? Do they need to be wrapped in plastic first? I rarely bake so feel like an amateur. Thanks for a great recipe!
Kate
Hi Kathy! I’m so glad you’re enjoying the cookies. I’ve heard from several others whose cookies have spread more than mine. I’m wondering if you used extra-large eggs, by chance? Please let me know if you have the chance. I’d love to figure out what’s going wrong for some!
Kathy
Hi Kate! I made these again and they came out perfect! I
The only difference was I whipped the heck out of the egg whites and used a cookie scoop. They were delicious last time and this time they are beautiful too! Thanks for a great recipe!
Kate
Hooray! I’m happy to hear that. Thank you for reporting back.
SB
I just made this recipe and wonder if anyone else has had the same outcome.
These were very sticky after baking. I really had to work to get them off of the parchment paper. The honey seemed to settle at the bottom of the cookie during baking. I followed the recipe as written, used my stand mixer to whip the egg whites, honey, vanilla and salt. The egg white/coconut mixture looked a little wet.
They are so difficult to handle, I am not sure what may have gone wrong or even how to save them…
Thanks for any tips and Happy Holidays!
Kate
Hi there, I’m so bummed that your macaroons didn’t turn out like mine. Is there any chance you used extra-large egg whites, or sweetened shredded coconut rather than unsweetened? I’d love to troubleshoot this with you.
Lisa
When you click 2X to double the recipe, the cups of coconut remains at 3 cups. I realized this AFTER they were in the oven. They seemed a bit like merengue cookies. Halfway through baking I switched to merengue cookie timing and temp. Hope it works because I need them for a cookie exchange!!!
Kate
Hey Lisa, I am sincerely sorry for the trouble! Sometimes my recipe plugin doesn’t multiply as it should. I’m looking into it the issue. I hope your cookie exchange was a success.
Mare Brixie
Mine turned out flatter, but delicious. I used 2 tablespoons coconut nectar and 1 tbsp. Maple syrup. They took longer to cook and spread out quite a bit. The dark chocolate chips make them perfect.
Kate
I’m sorry they turned flatter, but I’m glad you still enjoyed them. Did you whip your egg whites?
Paula Fultz
Taste great, but were a little tricky! I only had extra large eggs, which probably altered proportions too much. I baked them for 1-2 extra minutes, but should have baked even longer till more golden – as some were sticky and stuck to the parchment somewhat
Kate
I’m sorry you had issues! Thank you for your review.
Denise G.
This did not work out at all for me. I used a hand mixer to whip the egg whites, honey, salt and flavouring. The “dough “was quite wet. I managed to get 34 macaroons on the parchment paper lined tray and let them cool completely after baking for 16 mins. They stuck to the parchment paper terribly and where they touched each other even slightly they just shredded apart.Using a spatula to loosen them just made a sticky mess. I didn’t bother to dip in chocolate. Very disappointing.
Kate
Hi Denise, I’m sincerely sorry to hear it. I tested this recipe every which way and never experienced these results, but you’re not the only one having trouble. I’m trying to get to the bottom of it. Is there any chance you used extra-large egg whites or sweetened (rather than unsweetened) coconut? Do you remember the brand name of coconut, by chance?
Denise G.
Hi Kate, Thanks for getting back to me. I used the white of an average large egg from the supermarket and an entire 8 oz pkg of organic unsweetened coconut from Trader Joe. I also baked it a bit longer as the edges were not browning till 16 mins.
By the way , I have used many of your recipes and always had excellent results which is why I love your site. Thanks so much.
Denise G.
k
Hi Kate, do you think it will work ok with less sugar? Wha would least amount that could be used to make it still work? Cheers k
Kate
Hi! These really are best as is. I hope you try them!
mea
Hi Exactly or slightly more than recipe called for. I put some back in after a time. FYI in the end most came out just great & i do say the taste & ease of recipe was great. Since I’ve gifted most will await comments,
Alicia
I just made these and they came out looking like cookies very flat what did I do wrong?
Kate
Hi Alicia, I’m so sorry to hear that. Is there any chance you used extra-large egg whites or sweetened (rather than unsweetened) coconut? Did you make the recipe as written or try to double/triple it?
Rebecca Coleman
I followed the directions exactly. Any ideas why my cookies came out flat?
Kate
Hi Rebecca, I’m so sorry to hear that. Is there any chance you used extra-large egg whites or sweetened (rather than unsweetened) coconut? Did you make the recipe as written or try to double/triple it?
Rebecca Coleman
I didn’t make it with large eggs or sweetened coconut. I also did the recipe as written not doubled or tripled. I do live in high altitude…could that affect it?
Kate
Hi Rebecca, thank you so much for getting back to me and providing the altitude detail. I developed these in Kansas City, so not at altitude, and don’t have experience adjusting recipes for altitude. It sounds like the altitude may be the culprit. Here’s what I’ve just read on Epicurious: “A sea-level recipe may call for whites whipped to stiff peaks (air cells are fully expanded), but above 3,000 feet elevation egg whites must be whipped only until they form soft peaks, leaving room in the air cells so they can expand while baking and remain stable when cool.” I’ll revise the recipe to include that detail.
Jackie
Kate,
I made this today and used only 1/4 cup sugar and 3 Tablespoons of honey for the sweeteners….just to try to accommodate my son’s diet restrictions. They are delicious!! I only had trouble keeping them together. I drizzled dark melted chocolate over them on the cookie sheet and that was very helpful!
Very delicious recipe!! Thanks so much!!!
Kate
Thanks Jackie! So glad to hear it. I suspect the reduced sugar had something to do with the cookies not staying together, but I’m so glad you made that work!
Paramjeet Kaur
Is shredded coconut the same as dessicated coconut?
Kate
Yes, I believe so. Be sure to use unsweetened!
Darcy
I don’t know what I did wrong, but I tried it for the 3x -hoping to make all my Holiday gift cookies. 1) even after 12 min. (Using honey) the egg whites never got stiff and when combined with the coconut, was very runny -so I added another 2 c. of unsweetened coconut 2) they puffed up a little just out of the oven but then immediately flattened (baked for 15 min at 325 3) they won’t release from the parchment paper. The bottoms are sticky. I wish I’d tried a smaller batch. Is there any saving this huge batch of batter?
Kate
Hi Darcy, I’m sorry to hear that. Are you cooking at an elevation?
Darcy
No. We actually live at about 10′ above sea level. I think the problem may be with trying to whip 9 egg whites with 9 tbl of honey and 9 tsp of vanilla in it. It just didn’t work even after 15 minutes. Would it have been better to whip the egg whites into stiff peaks first, then add the flavorings gently?
Kate
Hi Darcy, perhaps that would work better. I did not try tripling the recipe during my testing.
Rp
8 ounces of shredded coconut is not 3 cups. I shredded 8 ounces and according to my Pyrex measuring cup, 8 oz. = 1 cup.
Kate
Hi RP, I used bagged shredded unsweetened coconut and 8 ounces came to three cups. What kind of coconut are you shredding? Fresh coconut will not work in this recipe, if that’s what you are using.
Janet
I believe a measuring cup is more for liquid measurements. Something like coconut must be weighed, because when measured in a cup, it won’t weigh 8 ounces.
Anne
Hi Kate….I just have to let you know that so many of your recipes have become family favorites. We have some dairy-free, gluten-free, and vegetarian family members….and the rest of us just prefer to eat healthy food. Your recipes are so delicious and always successful! Today I am baking for Christmas and baked your Coconut Macaroon recipe. Note to others to avoid this mistake: I accidentally used a package of reduced-fat shredded coconut. Do NOT substitute! The dough will be very dry. Went to the store and purchased the full-fat version and, once again, your recipe is a winner. Thank you!!
Kate
Thank you, Anne! I’m glad you enjoy my recipes. I appreciate you sharing and I know others will find that helpful!
Debbie V
Hi Kate,
You might be onto something with the altitude effecting the cookies. I am in Denver, used large eggs and Bob’s Red Mill unsweetened coconut flakes. I whipped the egg whites to soft peaks with the whisk attachment of a hand mixer. The cookies needed to bake about 18-19 minutes and they spread flat. I used silicone mats on the baking sheets and good thing as they stuck. Leaving the cookies to cool on the sheet helped them set up before I moved them to wire racks to cool. They taste delicious but are not the nice round macaroon shape as the picture. I will try them again using the pointers in these comments. Thank you!
Kate
Thank you for sharing your feedback and experience, Debbie! Next time you try them, let me know how they turn out.
Alida Narguizian
I made this recipe using monkfruit sweetener and it was fantastic, less sugar guilt! I’ve made this recipe twice over the weekend and taken to friends’ gatherings; plan to make again for my own family who keeping hoping for their own :) I very much agree with melting the chocolate in increments of time in the microwave, it was a much easier process; I do feel though that I might try adding more chocolate chips, because I like it chocolaty
Kate
I’m glad it turned out, ALida! I appreciate your comment.
Tricia
I was looking forward to making these for my husband who loves coconut anything. Regretfully they were a flop and I would like to figure out where I went wrong.
1. I live at 8,500 ft. Is the high altitude an issue?
2. Whipped the 3 lg. egg whites to soft peaks at our high altitude. Took approx. 5 min. with kitchenaid mixer. I didn’t expect it to take that long..perhaps I whipped the eggs too long.
3. I used the 100% pure maple syrup.
4. Used Bob’s Red Mill unsweetened coconut flakes (unsulferated).
5. I did adjust the recipe for the 8oz. of coconut or 1 c. since the recipe didn’t seem to correct for 1c, 2c, or 3 c.
I used silicone baking sheets which I love for cookies. Nothing ever sticks….but these did. They flattened out in the over to a thin cookie look. After 15 min…slightly brown on top but seemed uncooked underneath. Nothing came off the cookie sheet cleanly. (I have a convection oven),
I would love to try to make these again…so please share some thoughts on how to fix the issues
Regretfully since I do not like coconut I can’t tell if there is a good taste to these…but a small bite they seemed very very sweet.
Cinnamon was not added since my husband is not fond of it.
Looking forward to a response to try again.
Kate
Hi Tricia, I’m sorry these didn’t turn out. I’m not sure at which altitude causes issues so I can’t speak specifically to that. I just remade these to see what others may have run into. Make sure you add the coconut stated 8oz. So how much coconut did you use? If not enough coconut, they will be too wet and spread out. If over mixed they will lose their fluff and be sure they are in tighter mounds without overworking them. Did you use a cookie scoop or measuring spoon to shape?
Trish
I’m excited to make these for New Year’s Eve but am confused as to the coconut amount. Ingredient list above says:
“8 ounces (3 cups) unsweetened shredded coconut*”
For a single batch should it be 8 ounces or 3 cups?
Thank you!
Kate
Hi Trish, It should be 8oz or if you can’t measure weight, 3 cups of coconut. I hope you try it! Let me know how it turns out for you.
Melanie
These were a big hit with the family! Used 2/3 cup sugar and dark chocolate chips as we prefer things a little less sweet and they turned out perfect. Freezes well too.
Kate
Thank yo for sharing, Melanie!
Megan
My cookies came out flat and sticky and were difficult to get off the parchment paper. I used TJ’s unsweetened shredded coconut and large sized eggs. How did you measure out the coconut – using a scale or a measuring cup?
Kate
Hi Megan, I’m sorry to hear that! I did these both with scale and cups. Was it full fat coconut? It important to whip the eggs appropriately and not deflate when stirring.
Heidi Wolff
These coconut macaroons are amazing! I followed the recipe exactly using maple syrup and they came out perfect. I did not add the chocolate. Have you ever tried using almond extract instead of vanilla?
Kate
Hi Heidi! Thank you for your review. You can try it! Let me know what you think.
Susan
I love this recipe. I made a few mistakes (used FLAKED unsweetened coconut instead of SHREDDED. I ended up using lots more coconut than called for to keep the batter from being too wet. My friends and family loved the outcome but we called it the ‘rustic’ version. Will definitely make them again with SHREDDED coconut. Thanks for all your terrific recipes!
Kate
Thank you for sharing your experience. When you make it again, let me know what you think!
Kathy
I also had some sticking issues and very sweet tho delicious cookies. My eggs were not extra large and I used all the sugar but did cut back the honey. I think my error may have been using unsweetened flakes rather than shredded coconut and measuring by cup rather than by weight. I also did bake much longer than the recipe.
Kate
Hi Kathy, you want to be sure to use the coconut listed in the ingredients, otherwise it won’t work the same.
Julia
I’m not an often baker but these turned out amazingly well! I used bob’s red mill coconut, and maple syrup. So yummy and professional looking! Thank you!
Kate
You’re welcome, Julia!
Swati
i tried made these cookies but somehow they melted in the oven while baking. Can you please suggest why?
Kate
Hi, I’m sorry to hear that. Did you use unsweetened coconut?
Leslie
Great recipe! I noticed when I selected the 2X option that the amount of unsweetened coconut remained the same. Glitch? Also a guideline for how long it takes for egg whites to properly stiffen would be helpful. I’m the doubles recipe it took me and my hand blender about 2minutes!! Will be sharing these yummies at a family dinner this weekend!
Kate
I’m sorry about that! I will take a look. I’m glad you enjoyed it.
Christina
Why does your coconut look almost like a powder? I used organic unsweetened shredded coconut from Walmart. They didn’t turn out great. They were sticking together like yours. Super messy and did the 1x batch and barley got 25 cookies.
Kate
Hi, I’m sorry to hear that, Christina. It isn’t powder, but it fine. I used Let’s Do Organic 100% Organic Shredded Coconut Unsweetened. Maybe that will help you compare.
Elena
I recently started printing recipes to make a binder so I can quickly find instead of going online and I realized 3/4 of the recipes are yours. My kids love the banana bread. We’ve been making it as long as I can remember them eating baked goods. :) Currently trying the carrot cake and will definitely try this next week. Thanks for coming up with such wholesome and yummy recipes!
Jacquie
Hi Kate, I normally love your recipes and enjoy your cookbook! Sadly these macaroons just didn’t work for me. I followed your recipe using Greenwise organic coconut flakes. The package said it’s 7oz but there was about 3 1/2 cups. I used 3 cups. The macaroons didn’t hold together and were very chewy with the sugar seeping out around he edges. They also tasted to sweet. I’m reluctant to try them again. What do you think the problem was ?
Kate
Hi, I’m sorry to hear that. Did you use unsweetened coconut?
cougarfox rar!
i’m so cringe but ti looks like a delish recipe it try it!
Julie
I’m making these now but wanted you to know that the cups don’t multiply for the coconut at least. Oz do but still says 3 cups.
Chandler
Hi! I made these last night. I thought they were tasty, but I have a few suggestions:
1. I would use 2 tbsp of maple syrup- 3 was a little intense tasting.
2. Whip the egg whites separate first, then add in the additional ingredients to form a better peak.
3. Living in Salt Lake City, I found 17 minutes worked to lightly brown the edges.
4. I tried shaved coconut, but I think shredded might hold the shape better.
They were still crowd favorites and delicious, but I think these notes would help!
Colette
So very excited to have found your recipe, I can’t wait to try it! I love coconut, pecans and chocolate together… do you think it would work adding chopped pecans to this recipe? If so, how much would you add? Thanks in advance for your advice & happy holidays!!
Kate
I’m not sure how well they would hold up mixed in. You could try to sprinkle some chopped on the warm chocolate after dipped. Let me know what you think!
Joyce Savage
I wanted to try the recipe you had on the show Thursday. Coconut macaroons This site does not tell how much of each ingredient or cooking temp or time. Would appreciate the recipe. Thank you.
Linda
Just finished making your cookies. Came out delicious. My only flaw is I used buckwheat honey which is all I had… Yummy but I now have light brown cookie, of course. Maybe they will coordinate when I get them in chocolate.
Kate
Hooray! Thank you for sharing, Linda.
Jessica
I love these macaroons! They are currently my favorite cookie! l’ve also had trouble with the cookies flattening and spreading more than they should have and being really soft and sticky, even when I baked them 18-20 minutes. However, turning the oven temp up to 350 seems to have solved that issue for me. So, if others are having that problem, you might try that too, as well as Kate’s recommendations! Thanks for the delicious recipe!
Kate
You’re welcome, Jessica!
Marianne Haran
Trying to eliminate the Sugar! Can I use Trivia or another sugar subsitute?
Kate
This is best as written. Changing the sugar will impact your results, sorry!
Joan
Hi Kate, I am so excited about this recipe. I am hosting a dinner for visiting missionaries to our church and several people have gluten or fructan issues and can’t have flour. This cookie is such a lovely answer for dessert. I love your blog I just wish mine was better. Ha ha. 85 year old granny here still trying to make my blog work.
Kate
I hope they are a kit, Joan!
Carol B Berman
I made these delightful chocolate dipped macaroons when the recipe first came out several times. They’re a real crowd pleaser and so easy to make! Since it’s almost Passover, it’s a good time to make them again!
Kate
Great to hear, Carol! Thank you for your review.