86% would make this again

Coconut Macaroon Biscuits

Q: Can I use sweetened coconut instead of unsweetened?

Yes - you can! Just use a little less sugar since sweetened coconut is already sugary. Your macaroons may end up a bit more moist, but they’ll still taste great.

Q: Can I make coconut macaroons ahead of time or freeze them?

Absolutely. You can bake them first and then freeze for up to a couple of months. When you’re ready, just thaw at room temperature or give them a few minutes in the oven to regain that fresh-baked texture.

Q: Why do my macaroons flatten instead of staying domed?

This usually happens if the batter is overmixed or you added too much sugar. Stir gently and measure ingredients carefully, so they stay neat, fluffy domes.

Q: Why do my macaroons turn out too dry?

Dry macaroons often come from baking them too long. Pull them out as soon as the edges are golden and the tops look set—but still slightly soft. They’ll firm up as they cool.

Q: Are coconut macaroons gluten-free and suitable for vegan diets?

Yes and yes - naturally gluten free since they’re made without flour. For a vegan version, swap egg whites with aquafaba (chickpea brine) and stick with dairy-free chocolate.

Vish G

August 15, 2025

Coconut Macaroon biscuits are the sweet little bites that bring together chewy coconut and rich chocolate in one perfect treat. They’re simple to make, with a texture that’s crisp on the outside and soft in the middle. Perfect for a quick dessert or a gift that looks like you fussed for hours.

PREP TIME

15 MIN

COOK TIME

18 MIN

SERVINGS

Ingredients

2 cups / 200g shredded unsweetened coconut
2 large egg whites (or 2 tbsp aquafaba for vegan)
1/2 cup / 100g white sugar
1 tsp vanilla extract
1/4 tsp almond extract (optional but highly recommended)
Pinch of salt
4 oz / 115g good quality dark chocolate (60% cocoa or higher)

Instructions

Preheat oven to 325°F / 160°C and line a baking sheet with parchment paper.
Spread coconut evenly on a tray and toast in the oven for 4–5 minutes until lightly golden, watching closely so it doesn’t burn.
Let the toasted coconut cool slightly.
In a medium bowl, whisk egg whites (or aquafaba), sugar, vanilla, almond extract if using, and salt until frothy.
Stir in the toasted coconut until fully coated.
Use a tablespoon or small cookie scoop to form even mounds on the baking sheet, pressing gently so they hold shape.
Bake for 15–18 minutes until tops are golden and edges are set.
Cool completely on a wire rack to prevent soggy bottoms.
Melt chocolate in a heatproof bowl over simmering water or in short microwave bursts, stirring until smooth.
Dip the flat bottoms of each macaroon in chocolate, let excess drip off, and place chocolate side down on clean parchment.
Chill in the fridge for 15 minutes to set the chocolate.
Store in an airtight container for up to 3 days, or refrigerate if the weather is warm.