Coconut Macaroons

What is it about coconut? The flavor always reminds me of summer!

It could be my years with Starbucks, where we made Mocha Coconut Frappuccinos every summer. Oh, the memories.

It could be my love for Pina Coladas. Wouldn’t it be great to be sipping one on a sunny beach in Tahiti right now? Ahhh.

Then again, it’s possible I just like coconut.

Coconut Macaroons

Thankfully, my friend Marie likes coconut too. Her birthday was last week and what kind of person would I be if I didn’t make her Coconut Macaroon cookies to celebrate? Ok, so, the cookies were to go with a lunch we had a few days after her birthday, but it’s the thought that counts, right?

This recipe for Coconut Macaroons doesn’t use sweetened condensed milk. I like it much better, plus I can pronounce all the ingredients! You use unsweetened coconut, honey and sugar. These cookies come out nice and toasty, with a soft, gooey center. Perfect for eating plain or drizzling with melted chocolate!

Coconut Macaroons

Give yourself some time to let the coconut mixture cool before baking. If you don’t, they’ll spread all over the place and you’ll have coconut pancakes. Ohhh… coconut pancakes? Hmmmm. Now that would be a nice summer breakfast! Too bad no one else in my family likes coconut. I have to wait until my favorite foodie friends have birthdays or days when I can bring coconut treats to school to share. It’s ok. I still love my family and if you love coconut, you’ll enjoy these cookies too!

Coconut Macaroons


4 large egg whites

1/4 tsp. salt

2 1/2 cups unsweetened coconut (1 5 oz bag equals 2 1/2 cups)

1/2 vanilla bean, scraped

1/4 tsp vanilla extract

1 1/4 cups sugar

1 1/4 TBLS honey

1/4 cup flour


Preheat oven to 350 degrees.

Line two cookie sheets with parchment paper or silpat. Set aside.

In a medium bowl, with a wooden spoon, mix together the egg whites, vanilla bean, sugar, salt, honey, coconut and flour.

Place coconut mixture in a large saute pan over low heat. Using the same wooden spoon, stir coconut mixture until it just begins to caramelize, but doesn’t brown!

Immediately add the vanilla extract and stir to incorporate.

Remove mixture from heat and set aside to cool completely.

Using a small scoop (or two spoons), place mounds of coconut 2 inches apart on prepared cookie sheet.

Bake at 350 degrees for 15 – 20 minutes, or until lightly browned on top.


Recipe from “Fancy Cookies” class at The Gourmandise School of Sweets and Savories in Santa Monica, California.

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