Chewy coconut macaroons with unsweetened coconut and honey are the little confection I keep in my back pocket. Whipped egg whites fold into honeyed coconut and bake up chewy in the middle and toasty at the edges.
Tired of overly sweet, one-note coconut macaroons? The secret to a truly delicious, chewy macaroon with an intense, authentic coconut flavor lies in one simple swap: using unsweetened coconut. These golden little mounds are sweetened naturally with honey, letting the pure taste of coconut shine through. They’re incredibly easy to make and are the perfect gluten-free treat for any occasion!
Ingredients
• MAKES 24 COOKIES
• 3 large egg whites, at room temperature
• ⅛ teaspoon cream of tartar (a pinch)
• 1 teaspoon vanilla extract (5 mL / 0.2 fl oz)
• ½ cup honey (170 g / 6 oz)
• 2 cups (480 ml) unsweetened dried shredded coconut (200 g / 7.1 oz)
Instructions
1. Preheat your oven to 275°F (135°C). Line a large baking sheet with aluminum foil and lightly butter the surface of the foil.2. In a large, clean bowl, combine the room temperature egg whites and the cream of tartar. Using an electric mixer, beat on high speed until stiff peaks form.3. Beat in the vanilla extract. With the mixer still running, slowly and steadily drizzle in the honey. Continue beating for about 5 minutes, or until the meringue is very stiff and glossy.4. Gently fold the unsweetened coconut into the meringue using a rubber spatula, mixing just until it’s thoroughly blended.5. Drop the batter by the teaspoonful onto your prepared baking sheet. Use the back of a second spoon to help shape the cookies into neat, attractive mounds.6. Bake for 30 to 35 minutes, until the macaroons are a beautiful golden brown. For a darker, more toasted top, you can slide them under the broiler for 30 seconds—watch them carefully!7. Allow the macaroons to cool completely on a wire rack before serving.
Nutritional Information
• Serving Size: 1 cookie
• Calories: 75 kcal
• Carbohydrates: 9 g
• Protein: 1 g
• Fat: 4 g
• Sugar: 8 g* is an estimate and may vary based on used.
Pro Tips
• Ensure your mixing bowl and beaters are completely free of any grease or fat, as this can prevent the egg whites from whipping up properly.
• Room temperature egg whites are crucial! They whip up to a much greater volume than cold egg whites, creating a lighter, airier macaroon.
• Be gentle when folding in the coconut. You want to incorporate it without deflating all the air you just whipped into the meringue.
• To prevent sticking, place sheets of wax paper or parchment paper between layers when storing the macaroons in an airtight container.
FAQ
Q: Can I make these coconut macaroons vegan
A: This recipe’s structure relies on egg whites for the meringue. For a vegan alternative, you could experiment with replacing the egg whites with an equal volume of aquafaba (the liquid from a can of chickpeas). You would also need to swap the honey for a plant-based liquid sweetener like maple syrup or agave nectar.
Q: Is there a good substitute for honey in this recipe
A: Yes, if you prefer not to use honey, you can substitute it with an equal amount of maple syrup or agave nectar. Both will work well to sweeten the macaroons and provide the necessary moisture, though they will slightly alter the final flavor profile.
Q: Can I use sweetened coconut if that’s all I have
A: You can, but the final macaroons will be significantly sweeter as this recipe is balanced for unsweetened coconut. If using sweetened coconut, you may want to consider reducing the amount of honey slightly to avoid an overly sweet result.
Q: How should I store these vegetarian macaroons to keep them fresh
A: Once the macaroons have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to a week. To prevent them from sticking together, it’s a great idea to place a sheet of parchment or wax paper between the layers.
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Chewy Coconut Macaroons with Unsweetened Coconut and Honey
Ingredients
Method
- Preheat your oven to 275°F (135°C).
- Line a large baking sheet with aluminum foil and lightly butter the surface of the foil. 2.
- In a large, clean bowl, combine the room temperature egg whites and the cream of tartar.
- Using an electric mixer, beat on high speed until stiff peaks form. 3.
- Beat in the vanilla extract. With the mixer still running, slowly and steadily drizzle in the honey.
- Continue beating for about 5 minutes, or until the meringue is very stiff and glossy. 4. Gently fold the unsweetened coconut into the meringue using a rubber spatula, mixing just until it's thoroughly blended. 5.
- Drop the batter by the teaspoonful onto your prepared baking sheet. Use the back of a second spoon to help shape the cookies into neat, attractive mounds. 6.
- Bake for 30 to 35 minutes, until the macaroons are a beautiful golden brown. For a darker, more toasted top, you can slide them under the broiler for 30 seconds—watch them carefully! 7. Allow the macaroons to cool completely on a wire rack before serving.
