My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


« 30 hour getaway with mom | Main | mashed potato spinach patties »

coconut macaroons 2 ways

Please send help.

And take these macaroons away.

I’ve had one clutched in my hand every hour since they emerged from the oven.

macaroons (1 of 2)

I never knew macaroons were this easy to make.

Nor did I realize they were this delicious.

The few times I’ve eaten them they’ve always been quite oily.  I have no problem using oil but dislike when baked goods themselves are oily.

macaroons (1 of 1)

The crunchy outer layer and soft center is what gets me.

Or is it the lemon zest?

macaroons (2 of 2)

Or is it the second batch we dipped in chocolate [sans lemon]?

macaroons (5 of 6)

Maybe it’s all three of those things…

Print this!

Coconut Macaroons [yields ~18 macaroons] adapted from Alton Brown

  • 2 large egg whites
  • 2 1/2c unsweetened shredded coconut
  • 1/4c maple syrup or honey
  • 1/2c almond meal*
  • 1/2T vanilla extract
  • 1/4t salt
  • 1/4t + 1/8t almond extract

Lemon Macaroons

  • 2T lemon zest
  1. Preheat your oven to 350* and line a baking sheet with parchment paper.
  2. Beat the egg whites [with your whisk attachment] until fluffy.  ~5min
  3. Beat in the maple syrup for another 3-4min.
  4. Fold in the coconut, almond meal, vanilla extract, almond extract, lemon zest [if using], and salt.  *If planning to dip in chocolate, leave out the lemon zest.
  5. Gather about 3T of the mixture and squeeze between one hand and then the other hand, passing back and forth until tightly packed.
  6. Shape into a ball and place on the baking sheet about 1-2” apart.
  7. Bake for 17-20min until light golden brown.
  8. Set your oven to broil on low and broil on the top rack for 1-2min until golden brown.  Be careful as they will burn quickly!
  9. Let cool fully before dipping in chocolate.

notes:  If you don’t have almond meal, you can grind almonds until light and flour like.  You can most likely sub in 1/2c shredded coconut if you don’t have almond meal or almonds to make it.  I’m not sure if they need to be refrigerated, but I’ve kept mine stored in a sealed container in the fridge.

Chocolate Dipped Macaroons

  • 1/2c dark chocolate chips
  • 1/2T extra virgin coconut oil [opt]
  1. Melt the chocolate and oil using a double boiler or in 30 second increments in the microwave. 
  2. Stir frequently until smooth.
  3. Dip and/or drizzle the macaroons with the melted chocolate, place on a parchment lined plate or pan, and let set in the freezer.  ~20-30min

notes:  The coconut oil creates an even smoother texture to the chocolate and helps it harden when placed in the freezer to set.  However, it is optional.  Do not sub in another type of oil in it’s place.

macaroons (6 of 6)

If you’ve never had a macaroon don’t expect a cookie-like texture.  It’s solid packed coconut through + through. 

Solid packed coconutty goodness.

Oh yes.


Reader Comments (25)

You had me at crunch outer layer and soft center. Oh, and at the fact that I can make them in an oven instead of a dehydrator. If these are anything like the Hail Merry macaroons, I'll be in trouble, too.

Ashley--> Let me know how they compare. I haven't had the Hail Merry kind yet!
Yum. Those chocolate covered macaroons look amazing. I've never made these cookies myself, but I've always thought about it. This recipe might be just what I need to get in the kitchen and use up some of my bulk coconut.

Ashley--> Definitely a great way to use up that coconut!
I so have to make these this weekend for my work "treat" day next week!
April 11, 2012 | Unregistered CommenterLindsey
I've never had one before but I think it may be time to change that! I especially like the sound of the lemon ones!
uh oh, i didn't know they were that easy either. and non oily!? i want to say thank you but my pants might disagree.... I win. Thank you!

Ashley--> Got a good laugh from your comment! :)
These would be wonderful treats to serve at a Passover sedar! Or really, anytime--but macaroons are a Passover staple! :D Love the addition of lemon zest!
April 11, 2012 | Unregistered CommenterRachel
I've saved so many macaroon recipes lately, it's really about time I try them!
April 11, 2012 | Unregistered CommenterJessy (squeezetheday)
YUM for both flavors!! I LOVE the texture of macaroons.
I've bought these before- the vanilla flavor- and they are incredibly addictive:
Not sure if they sell them in Colorado- but man, they are amazing! (I'm sure yours are too...)

Ashley--> They sound fabulous! I'll be on the lookout!
I've actually never really had a macaroon that I liked, but I think it's because they're normally made with sweetened coconut which I despise. Need to try these, they look fantastic!

Ashley--> Well I hope you like these!!
For some reason, I've always thought of macaroons as too fussy to make myself. Clearly not the case! Also love that these use maple syrup instead of sugar (especially as the 60 Minutes piece on sugar is making the rounds this week).

Ashley--> I thought they were going to be fussier as well!
April 11, 2012 | Unregistered CommenterKate @ get up and flow
You need a like button on your posts. Like like like!
April 11, 2012 | Unregistered CommenterKelsey
These look so good!! Just wondering, do you think you could sub coconut flour for almond meal? (Just what I have in my cupboard at the moment...either way, I'm going to be making these soon!

Ashley--> I think subbing in another 1/2c of coconut would work but I'm not positive on the coconut flour.
April 11, 2012 | Unregistered CommenterAndrea
I'm so excited to make these! I love coconut, but most macaroons I've tried are too sweet and oily. Yours look perfect, and I already have all the ingredients! I just have to decide which version to try first.

Ashley--> Yeah, a lot of recipes use sweetened coconut. I have no idea why! They're definitely sweet enough with just a little maple syrup. Enjoy!
April 11, 2012 | Unregistered CommenterKerry
Ironic you made coconut macaroons, as my daughter was telling me how she wants to learn to make some real soon. Delicious!
Ashley, these look so addicting! Coconut is my weakness. Topped with chocolate, and there's no stopping me. Wish I could come pry one out of your hand for ya!
April 11, 2012 | Unregistered CommenterHolly W
I'm so glad I like coconut now. I used to not like it when I was younger but now i'm obsessed! I will definitely be making these soon :)
I just ADORE that first picture.
April 12, 2012 | Unregistered CommenterCait's Plate
I am absolutely obsessed with macaroons but for some reason always thought they were way more complicated than these directions look. Maybe I CAN pull these off?!
if i came to try and pry these from your hands i'd be in BIG trouble because then I'd be eating the entire batch instead of you!
April 12, 2012 | Unregistered CommenterHeather
Yummy! I love macaroons - it's been waaaaay too long since I made some and I've been craving coconut lately. These look so good :D
April 12, 2012 | Unregistered CommenterHeidi
These macaroons look so good. I love macaroons but I can never seem to find a recipe that actually makes them anywhere comparable to store-bought ones. I'll have to give this recipe a try. Thanks!
April 12, 2012 | Unregistered CommenterSam @ Fit for my Fork
Keeping these in mind for next passover
Puuurrrrfect. I would gorge myself on these little puppies. No doubt. I have zero self control when it comes to coconut.
April 12, 2012 | Unregistered CommenterKatie
I just made the chocolate dipped version, and they're amazing! Not at all oily like most macaroons, and plenty sweet without using sweetened coconut. I love the texture too - crisp on the outside and soft & fluffy on the inside. Thank you so much for the recipe. I can't wait to try the lemon version!

Ashley--> So glad to hear this!
April 13, 2012 | Unregistered CommenterKerry
Well, crap. I have all of these ingredients in the house.

December 13, 2012 | Unregistered Commentersarah

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.