We love making Coconut Macaroon Cookies during the holidays! Coconut is my favorite, and they add a fun variety to cookie plates. Add a dark chocolate drizzle, or choose one of the flavor options listed below!
Contents
The Best Coconut Macaroon Cookies
If there’s one cookie I won’t skip at Christmas, it’s a coconut macaroon. These little bites are festive, naturally sweet, and packed with rich coconut flavor—yet this version comes with a better-for-you twist. Made without refined sugars, they rely on simple, wholesome ingredients to create that classic chewy center and lightly crisp edges you expect from a macaroon.
They’re the kind of cookie you can feel good about baking during the holidays: easy to make, naturally gluten-free, and secretly a healthier option that doesn’t taste like it’s trying too hard.
These coconut macaroons prove that Christmas cookies can be both indulgent and mindful—no one has to know they’re better for you.
Are you actually looking for a French Macaron recipe? I have a great tutorial on those too! A French macaron is made with almond flour (the brightly colored, round sandwich cookie), and a macaroon is a coconut cookie.
What You’ll Need
Coconut Macaroon Cookies
- Eggs (separate egg whites from whole eggs. Do not use liquid egg whites.)
- Maple Syrup o(r a light colored Raw Honey)
- Vanilla Extract
- Sea Salt
- Unsweetened Coconut (I love this brand, and Bob’s Red Mill coconut works well too!)
Chocolate Coating:
- Dark Chocolate Chips (or broken up bar)
- Coconut Oil
- Peppermint Extract (optional. Sub almond extract or leave plain.)
How to Make Macaroon Cookies with Dark Chocolate
Step 1: Preheat oven to 350º F. Line a large baking sheet with parchment paper and set aside.
Step 2: In a mixer or large mixing bowl, combine egg whites, maple syrup, vanilla extract, and sea salt. Whisk (or use a whisk attachment) to combine until light and foamy. Do not mix until stiff peaks form.
Step 3: Add the coconut into the egg white mixture, and stir to fully coat the coconut.
Step 4: Allow the coconut mixture to sit and rest for 30 minutes prior to forming the macaroon cookies. This allows the coconut to absorb the liquid and results in lighter, better textured cookies. I recommend you do not skip this step (the cookies will be crumbly if this step is skipped).
Step 5: Use a 1-tablespoon cookie scoop to make cookie balls, and add them to the prepared baking pan. Make sure to really press the coconut mixture into the scoop tightly.
Step 6: Bake the macaroon cookies for 13-16 minutes, until lightly golden brown on top. Allow the cookies to fully cool – and if planning to coat in chocolate, I find it easiest to freeze the cookies for about 30 minutes prior to dipping in chocolate.
Step 7: Add dark chocolate, coconut oil, and optional peppermint or almond extract to a double boiler to melt the chocolate. Heat over medium heat, stirring often, until the chocolate is fully melted, then remove from heat.
Step 8: Dip the base of each coconut macaroon in the dark chocolate mixture, then return to the baking sheet.
Step 9: Add the remaining chocolate to a piping bag, and drizzle over the tops of each cookie, if desired.
Step 10: Allow the chocolate to set in the refrigerator or freezer prior to serving the macaroons.
How to Store Leftover Macaroon Cookies
Once the chocolate is fully set, store the macaroons in an airtight container in the refrigerator for up to 14 days, or in a freezer safe container in the freezer for up to 6 months.
These cookies are delicious right out of the freezer and hold up the best in there!
Variations & Tips
Chocolate Peppermint Macaroons: Into the melted chocolate, add in 1/2 teaspoon of peppermint extract. Taste the chocolate and adjust the amount of peppermint based on your preferences!
Chocolate Almond Macaroons: Instead of peppermint extract, add 1/2 teaspoon of almond extract to the dark chocolate mixture. Using a few shaved almonds on the top is a great addition!
Dark Chocolate Orange Macaroon Cookies: Add the zest of 1/2 a large orange to the coconut batter. Add zest of the other 1/2 of a large orange to the melted chocolate mixture. These are to-die for!
Skip the Chocolate: No need to dip these in chocolate! If you prefer a straight-on coconut cookie, simply serve these plain!
White Chocolate Macaroons: These are dreamy paired with white chocolate. Add peppermint extract or almond extract to the melted white chocolate, if desired. White chocolate needs a little more melted coconut oil to make it a thin enough texture to dip and drizzle.
Other Christmas Cookie Recipes
- Gluten Free Snickerdoodles
- Gluten Free Ginger Cookies
- Oatmeal Cream Pies
- Matcha White Chocolate Cookies
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Coconut Macaroon Cookies
Ingredients
Chocolate Coating/Drizzle
- 1/2 cup dark chocolate chips melted
- 1 tablespoon coconut oil or more, until desired texture is reached
- 1/2 teaspoon peppermint extract optional (or use almond extract or orange zest), see notes
Instructions
- Preheat oven to 350º F. Line a large baking sheet with parchment paper and set aside.
- In a mixer or large mixing bowl, combine egg whites, maple syrup, vanilla extract, and sea salt. Whisk (or use a whisk attachment) to combine until light and foamy. Do not mix until stiff peaks form. If you overmix the egg whites, no worries! Just stir the coconut in for a longer time and it will deflate.
- Add the coconut into the egg white mixture, and stir to fully coat the coconut.
- Allow the coconut mixture to sit and rest for 30 minutes prior to forming the macaroon cookies. This allows the coconut to absorb the liquid and results in lighter, better textured cookies. I recommend you do not skip this step (the cookies will be crumbly if this step is skipped).
- Use a 1-tablespoon cookie scoop to make cookie balls, and add them to the prepared baking pan. Make sure to really press the coconut mixture into the scoop tightly.
- Bake the macaroon cookies for 13-16 minutes, until lightly golden brown on top. Allow the cookies to fully cool – and if planning to coat in chocolate, I find it easiest to freeze the cookies for about 30 minutes prior to dipping in chocolate.
- Add dark chocolate, coconut oil, and optional peppermint or almond extract to a double boiler to melt the chocolate. Heat over medium heat, stirring often, until the chocolate is fully melted, then remove from heat.
- Dip the base of each coconut macaroon in the dark chocolate mixture, then return to the baking sheet.
- Add the remaining chocolate to a piping bag, and drizzle over the tops of each cookie, if desired.
- Allow the chocolate to set in the refrigerator or freezer prior to serving the macaroons.
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