Simple Coconut Macaroons
Prep time
Cook time
Total time
Coconut macaroons made with egg whites, vanilla and all natural sugar in the form of honey.
Serves: 20-25 macaroons
  • 3 egg whites
  • ¼ cup honey
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 3 cups unsweetened shredded coconut
  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk the egg whites, honey, vanilla and salt until frothy, about 3 minutes on medium-high. Fold in the coconut until fully incorporated and no dry clumps remain.
  3. Using your hands or a cookie scoop, form the mixture into heaping, packed tablespoons about 1½ inches in diameter and drop onto the parchment lined baking sheet evenly spaced.
  4. Bake for 15-20 minutes, or until golden brown on the tops and bottoms. Let cool on a wire rack for at least 15 minutes. Store in the fridge for up to a week and a half.
  5. *If you'd like, you can dip or drizzle the macaroons in dark chocolate, but it's getting warm here and I thought that the chocolate would melt and just get messy.
Adapted From
Recipe by The Crepes of Wrath at