These Chewy Coconut Macaroons are soft and chewy inside, while perfectly golden and crisp on the outside. You won’t believe how simple and easy these are to make. Only 4 ingredients are required and naturally gluten-free, these are perfect to share with a crowd. They are incredible all on their own or with some chocolate drizzled over the tops. Either way you decide to enjoy these sticky sweet coconut treats, you can be sure that you’ll be going back for more.
How to Make Coconut Macaroons
- Combine the egg whites, sugar, and honey in a saucepan over low heat. Warm the mixture until the sugar is dissolved and the mixture reaches a temp of 140°F. Don’t let it go over 140°F so you don’t curdle the eggs.
- Remove the mixture from the heat and stir in the coconut. Let it sit at room temperature for about 20-30 minutes to firm up and soak up some of the excess liquid.
- Once the mixture has sat, stir it once more to ensure everything is incorporated. Use a cookie scoop to portion out the macaroon mixture onto parchment-lined sheet pans. Bake at 325°F for 20-22 minutes or until the macaroons are a deep golden brown all over.
- Allow the macaroons to cool completely on the sheet pan then carefully peel them away from the parchment paper. Drizzle with melted chocolate and pop in the fridge until the chocolate is set. Serve and enjoy!
Tips for the Best Coconut Macaroons
- Use unsweetened coconut. This recipe has been created specifically for using unsweetened coconut. If you use coconut that has already been sweetened, it’s going to be extra sweet.
- Let the mixture sit. The macaroon mixture needs to sit at room temperature for 20-30 minutes before it is portioned out and baked. This will give a chance for some of the liquid to be absorbed and the mixture to firm up slightly which helps keep the macaroons from spreading flat in the oven.
- Cool the macaroons completely. Although it may be super tempting to dig right into a warm macaroon, they will be even better once you let them cool. They set up and get chewy and the caramelized edges are even more gooey and delicious.
- Use a silicone baking mat. Parchment paper will work perfectly fine for baking the macaroons but because of their sticky texture, they can be tricky to get off in one piece. A silicone baking mat works really well to help the ooey-gooey macaroons peel away more easily. If you have one, definitely use but if not, just be sure to peel them off the parchment carefully.
What is the best way to store coconut macaroons?
Store macaroons at room temperature in a single layer in a zip-top plastic bag or an airtight container, for up to 3 days.
Do these freeze well?
Yes, they freeze great! Place the macaroons on a baking sheet lined with parchment and freeze for at least 2 hours or overnight. Then place the frozen macaroons in a zip-top bag or an airtight container and store them in the freezer for up to 3 months. Freezing them on the sheet pan first will keep them from sticking together once you stack them together in a bag or airtight container.
Can I use thicker shredded coconut?
I like to use finely shredded coconut for these coconut macaroons. The fine shred helps the other ingredients to absorb into it more easily plus the macaroons hold their shape nicely. I would not recommend a thick flake or coconut chip because I don’t think it would absorb the liquid very well.
Can I use toasted coconut?
These macaroons get pretty caramelized and turn a deep golden brown all over when they’re baked so I do not recommend using already toasted coconut or you might end up with macaroons that are a little too toasty.
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- Blueberry Streusel Coffee Cake Loaf
Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy baking!
Chewy Coconut Macaroons
- 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
- In a small saucepan, add the egg whites, sugar, and honey. Warm the mixture over low heat, stirring frequently, until it’s warm and the sugar is dissolved, or until the mixture reaches about 140 on a digital thermometer. Make sure not to heat any higher.
- Stir in the coconut until fully incorporated. Set aside and let the mixture sit for 20-30 minutes to allow the liquid to absorb and the mixture to firm up slightly.
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper or a silicone mat.
- After the macaroon mixture sits, use a large cookie scoop to portion it out on the prepared baking sheets, spacing a couple inches apart. Bake for 20-22 minutes, until dark golden brown.
- Allow the macaroons to cool. Drizzle melted chocolate over the macaroons with a spoon or piping bag, if desired. Place the pan of macaroons in the fridge just until the chocolate sets up, about 5-10 minutes. Serve and enjoy!
- Storing: Store macaroons at room temperature in a single layer in a zip-top plastic bag or an airtight container, for up to 3 days.