Home Recipes 5-Ingredient Chewy Coconut Macaroons

5-Ingredient Chewy Coconut Macaroons

Gather round, coconut lovers. These coconut macaroons are a delightful sweet treat that’s so easy.

With soft and chewy insides and a delightfully crisp outside, they’re hard to put down.

Bunch of coconut macaroons on a wooden plate.
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And they’re perfect for the holidays! Since they’re gluten-free cookies, everyone can get in on the action.

There are tons of macaroon recipes out there, but this one is, hands down, the best.

So, fire up those ovens, and let’s whip up a batch (or three) of coconut macaroons.

What’s the Difference Between a Macaroon and A Macaron?

First things first. Let’s clear up a little confusion.

  • Macaroons. A macaroon (pronounced ma-kroon) is a chewy, buttery coconut cookie. They have a super chewy inside with a nice and crispy crust. They’re small, poppable, and brimming with coconut flavor.
  • Macarons. French macarons (pronounced ma-kr-aan) are those light and airy meringue sandwiches with a buttercream filling. They’re incredibly delicate with crispy edges and chewy insides.

While the names are similar, they’re two completely different cookies.

And luckily for us, macaroons are so much easier to come together! Macarons take a little more practice to get right.

Shredded coconut on a wooden bowl.


What I love most about this recipe is the ingredient list is short and sweet. If you have coconut on hand, the rest are pantry staples.

Here’s everything you’ll need.

  • Eggs whites. Using egg whites gives these cookies their irresistible chewy texture.
  • Honey. Notice how there’s no sugar in this recipe? It’s because honey adds that perfect kiss of sweetness with a lovely floral finish.
  • Vanilla extract. Since this recipe is so simple, use the good stuff! Reach for pure vanilla extract for the best flavor.
  • Shredded coconut. Here’s the backbone of coconut macaroons. Since the honey adds the perfect kiss of sweetness, opt for unsweetened coconut for this recipe.
  • Salt. Don’t worry, it won’t make your cookies salty. Adding salt enhances the flavor and sweetness of these cookies.
Coconut macaroon on baking pan.

How to Make 5-Ingredient Chewy Coconut Macaroons

This foolproof recipe comes together in a flash!

Here’s a breakdown of how to make these amazing gluten-free cookies.

Don’t worry, I’ll get into more detail at the bottom of the page.

1. Prepare. Preheat the oven to 350 degrees Fahrenheit. Then, line a baking sheet with parchment paper.

2. Whisk the egg whites. Beat the egg whites with a hand mixer until stiff peaks form.

3. Fold in all ingredients. Once the egg whites are stiff, fold in the honey, vanilla, salt, and coconut. Be very gentle, and stop folding once all ingredients combine.

4. Form the cookies. Scoop heaping tablespoons onto the prepared baking sheet. Make sure to leave a little space between each cookie.

5. Bake. Pop the cookies into the oven and bake for 12-24 minutes. The cookies are done when they become golden brown around the edges and on top.

6. Cool. Place baked cookies on a wire rack to cool for 10 minutes. Then, serve and enjoy!

Closeup of coconut macaroons arranged on top of a wooden board with baking sheet.

Tips and Variations

It’s always hard to find the perfect gluten-free Christmas cookie recipes. That’s why you want these coconut macaroons to be perfect!

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Here are some quick tips to ensure they’re ready for the holidays.

  • Use room-temperature eggs. To ensure that those egg whites whip into fluffy white clouds, make sure they’re at room temperature. It’s difficult to achieve the perfect consistency when the eggs are cold.
  • Don’t overmix! For perfectly chewy cookies, fold in the ingredients until just combined, and then stop! You don’t want to knock out all that air from the whipped egg whites.
  • Dip them in chocolate. Coconut and chocolate, anyone? Dipping the base in chocolate transforms them into mini candy bars! And you can use whatever chocolate you love, whether it’s dark or milk chocolate.
  • Add almond extract. For more nutty flavors, try adding almond extract. It’s such a lovely combination of honey and shredded coconut.
  • Add mini chocolate chips. Yes, you can add chocolate chips right into the batter! It ensures that every bite is a perfect combo of coconut and chocolate. Plus, it makes them a little sweeter.
  • Filled macaroons. Ready for a real treat? Create a well in the center of each cookie before baking. After they come out of the oven, fill them with chocolate ganache, caramel, or fruity jam.

Why Are My Macaroons Flat?

There are two reasons your macaroons deflated in the oven. And it all boils down to those stubborn egg whites.

Here are some possible culprits for flat macaroons.

Underwhipped egg whites. Make sure those egg whites have very stiff peaks. You should be able to hold the bowl over your head without any leaking out.

Overmixed batter. If the batter is overmixed, you likely knocked out all the air from the egg white. Be very gentle when folding, and stop once everything comes together.

Coconut macaroon half dipped and drizzled with chocolate arranged on a black surface.

How to Store

These make-ahead Christmas cookies are great for the holidays because they have a long shelf life. Well, as long as you store them correctly.

Here are the best ways to store leftover cookies.

To Store. Place cooled cookies in an air-tight container and store are room temperature. They’ll stay fresh for up to 7 days. Storing them in the fridge keeps them fresh for up to 2 weeks.

To Freeze. Place cookies in an airtight container or a freezer bag, separating the layers with parchment paper. They can be frozen for up to 2-3 months. Thaw frozen macaroons at room temperature before.

Storage pro-tip. These cookies are delightfully sticky. Which means when stacked, they’ll stick to each other.

When stacking, make sure you place a piece of parchment paper between the layers.

More Cookie Recipes To Try

Brown Butter Chocolate Chip Cookies
Easy Cornflake Cookies
Easy Cinnamon Cookies
Coffee Cookies
Ginger Cookies

Coconut Macaroons

Course: DessertCuisine: French, Jewish


Prep time


Cooking time





Coconut macaroons are incredibly gooey and chewy on the inside with crisp edges. They’re delicately sweet, and brimming with rich coconut flavors.


  • 2 large egg whites

  • 3 tablespoon honey

  • 1 teaspoon pure vanilla extract

  • 1 cup shredded coconut, unsweetened

  • 1/4 teaspoon salt


  • Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a Silpat® baking sheet and set aside.
  • Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
  • Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.
  • Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes.
  • Remove from oven and cool for 10-15 minutes before serving. Enjoy!


  • Use room-temperature egg whites to ensure they whip into fluffy white clouds.
  • Don’t overmix! For perfectly chewy cookies, fold in the ingredients until just combined, and then stop! You don’t want to knock out all that air from the whipped egg whites.


  • Calories: 184kcal
  • Carbohydrates: 12g
  • Protein: 1g
  • Fat: 16g
  • Saturated Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 73mg
  • Potassium: 15mg
  • Fiber: 3g
  • Sugar: 7g
  • Calcium: 1mg
  • Iron: 1mg

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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