Coconut Macaroon Cookies

a close up look at a macaroon dipped in chocolate with a chocolate drizzle on top.

5 from 2 votes

These healthier, refined sugar free coconut macaroons are the perfect holiday treat! I've dressed up a basic recipe with peppermint and dark chocolate, but feel free to sub your favorite flavor -- vanilla, orange or almond would all be wonderful additions to these delicious Christmas cookies!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 91kcal

Author: Michelle Miller

Ingredients

3 egg whites *carefully separate so there is no yolk
1/2 cup honey light in color is best, raw recommended, or maple syrup
2 1/4 cup coconut *fine shred or macaroon shred
1 teaspoon vanilla extract
pinch sea salt

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

US Customary - Metric

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.

Video

Notes

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.

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