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Sometimes the simplest recipes are the most delicious. These coconut macaroons are a perfect example. With just a handful of ingredients, you can have a tray full of delicious coconut cookies ready in no time. I’m a huge coconut fan anyway, so these macaroons usually disappear faster than I can bake them. They’re especially delicious with cacao nibs for a subtle chocolate flavor, but they’re just as good without them.
Table of contents
Tip from Simone
Making these coconut macaroons sometimes requires a little patience. When you first mix the shredded coconut with the wet ingredients, it may seem like it will never come together into a cookie dough. But trust the process! A bit of kneading makes all the difference. Don’t give up too quickly. You’ll need to press the macaroons together with your hands rather than rolling them into balls.
Recipe Ingredients
- Honey – adds natural sweetness. Want to make these coconut macaroons vegan? Simply replace the honey with maple syrup.
- Cacao nibs – add a delicious crunch and a subtle chocolate flavor. You can leave them out or replace them with finely chopped dark chocolate.
- Shredded coconut – the base of the recipe. Finely shredded coconut works best. If your coconut is older or a bit dry, you may need a little extra moisture.
- Coconut milk – helps bind the coconut together and adds extra coconut flavor.
How to Make 4-ingredient Coconut Macaroons
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Combine the shredded coconut, coconut milk, and honey in a large mixing bowl. I always start with a spoon because otherwise I end up covered in honey. Once everything is roughly combined, it’s best to use your hands and knead the mixture until it starts to come together.
Add the cacao nibs and mix them into the coconut mixture.
If you notice that the mixture isn’t holding together very well, there are two possible solutions. First, let it sit for a few minutes so the coconut can absorb some of the moisture. If that doesn’t help enough, add an extra egg white to improve the binding.
Shape the mixture into about 15 macaroons and place them on the prepared baking sheet. If the dough still feels a little loose, gently press the macaroons together more firmly.
Bake for about 15 minutes, or until the macaroons are golden brown. Allow them to cool completely before moving or storing them.
Storage
Store the coconut macaroons in an airtight container at room temperature. They’ll stay fresh for about 5 days.
Freezing
These coconut macaroons freeze beautifully. Store them in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
FAQ Coconut Macaroons
This is usually caused by the shredded coconut. Some brands are drier than others. Let the mixture rest for a few minutes so the coconut can absorb moisture. If that doesn’t help, add an extra egg white.
Absolutely. These coconut macaroons are delicious with or without them.
Yes. Replace the honey with maple syrup and, if needed, use a vegan egg replacer if the mixture requires extra binding.
Definitely! Dip the cooled macaroons in melted dark chocolate for an extra special treat.
Coconut Macaroons
Ingredients
- 200 grams shredded coconut
- 100 ml coconut milk
- 80 ml honey or maple syrup for a vegan version
- 50 grams cacao nibs
Instructions
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper.
- In a bowl, combine the shredded coconut, coconut milk, and honey.200 grams shredded coconut, 100 ml coconut milk, 80 ml honey
- Mix with a spoon first, then knead with your hands until the mixture starts to stick together.
- Knead the cacao nibs into the dough.50 grams cacao nibs
- Using a spoon and your hands, shape the dough into 15 macaroons and place them on the baking sheet.
- Bake for approximately 15 minutes, or until golden brown.
- Let the macaroons cool completely before storing.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
