There’s something extra satisfying about making a treat at home — especially one that doesn’t come from a box, doesn’t require a dozen steps, and gets your kids excited to help. These chocolate coconut macaroons check all the boxes. They’re chewy, chocolatey, made with just five simple ingredients, and surprisingly wholesome.
My kids love everything chocolate, and these are one of the rare treats we can all agree on. No refined sugar. No dairy. No gluten. Just real ingredients and messy little hands mixing, scooping, and sneaking bites of batter along the way.
A Simple Treat With Real Ingredients
Let’s be clear: these aren’t the delicate, pastel-colored French macarons you see in bakery windows. These are macaroons — rustic, chewy, deeply chocolatey, and built on pantry staples. Think less patisserie, more cozy kitchen on a rainy afternoon.
The five ingredients are all things I usually have on hand: egg whites, honey, cocoa powder, shredded coconut, and almond flour. That’s it. No butter, no sugar bombs, no complicated steps — just whole-food ingredients that bake into something that tastes far more indulgent than it should.
Little Hands, Big Help
This is the part where my kids get excited — whipping egg whites. I usually hand over the stick blender (with supervision, of course), and let them go to town. Watching those whites turn from clear to foamy to cloud-like is a mini science experiment and a proud moment for tiny hands.
Don’t worry if you don’t have a blender. A handheld whisk and a little patience will do the job. You’re not aiming for stiff peaks — just light and fluffy. Once that’s done, you’ve already finished the “hard” part of the recipe.
Mixing It All Together
Once the egg whites are fluffy, it’s time to stir in the good stuff: honey, cocoa powder, almond flour, and shredded coconut. This is a great moment to let the kids dump everything in and stir. It’s messy, yes — but that’s part of the fun.
Quick tip: I used to avoid almond flour because it felt like a “fancy” ingredient. But I started buying whole almonds in bulk and grinding them myself in a blender. Way more affordable — and honestly, fresher tasting too.
If you want a smoother look, go for finely shredded coconut. But if all you’ve got is coarser flakes or even sweetened coconut, that works too. Just dial down the honey slightly.
Bake (or Freeze!) and Enjoy
Scoop about a tablespoon of batter per cookie onto a parchment-lined baking sheet. I like to use a small cookie scoop, but a regular spoon works fine. Bake at 350°F (175°C) for 15 minutes, or until the tops look set and the bottoms are just turning golden.
Some people prefer their macaroons chilled. If that’s your vibe, pop them into the freezer for 20 minutes after they’ve cooled. Personally, I love them still slightly warm from the oven — gooey centers, crispy edges, and all.
They store well in the fridge for up to a week, or in the freezer for longer. That said, I rarely have any left to store. Between my kids and midnight snacks, they tend to vanish fast.
Why These Are “Healthy-ish”
Let’s be real — these aren’t kale chips. They’re still a treat. But compared to what usually comes in a cookie package, these macaroons are a serious upgrade. No refined sugar, no weird oils, and no flour. Just a short ingredient list with words you actually recognize.
They’re sweetened with honey (which I prefer over syrupy blends or artificial stuff), and they’re naturally gluten-free and dairy-free. So when my kids ask for a second one, I don’t feel like I’m feeding them dessert disguised as health food — I’m giving them a cleaner treat we made together.
This is what I reach for when I want something chocolatey but don’t want to commit to a full-on sugar crash.
Add Your Own Twist
Once you’ve made these a few times, you’ll probably start riffing on the base recipe — I did. The core mix is super forgiving, and it’s easy to customize based on what you’ve got in the pantry or what your kids are begging for.
Here are some fun add-ins we’ve tried (and loved):
- Chopped pecans or walnuts for a little crunch
- Raisins or dried cranberries for chewy sweetness
- Dairy-free chocolate chips to double down on the chocolate
If you’re looking for a solid allergen-friendly option, we love using Enjoy Life’s semi-sweet mini chips — they melt beautifully and taste like the real thing.
This base is simple on purpose, but the variations are endless.
Chocolate Coconut Macaroons
Ingredients
- 3 egg whites
- 1/3 cup honey
- 3 tablespoons cocoa powder
- 1 ½ cups unsweetened shredded coconut
- 1/3 cup almond flour
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl or blender, whip the egg whites until light and fluffy (not stiff peaks).
- Add in honey, cocoa powder, coconut, and almond flour. Stir well until combined.
- Scoop out 1 tablespoon per macaroon onto the prepared baking sheet.
- Bake for 15 minutes, or until set and lightly golden on the bottoms.
- Let cool for a few minutes before serving — or chill in the freezer for 20 minutes for a firmer texture.
Notes
Storage: Keep leftovers in the fridge for up to a week or freeze for longer.
Nutrition Information:
Yield: 21Amount Per Serving: Calories: 84Total Fat: 6gCarbohydrates: 7gProtein: 2g
FAQ: Chocolate Coconut Macaroons
Can I use sweetened shredded coconut?
Yes — if that’s what you have on hand, just reduce the honey a little to avoid making the macaroons too sweet. Finely shredded coconut also helps them hold together better and look more uniform.
Do these freeze well?
Absolutely. Let them cool completely, then pop them in a freezer-safe container. They’re great straight from the freezer or after a quick thaw at room temp. They’ll stay good in the freezer for up to 2 months.
What if I don’t have almond flour?
No almond flour? No problem. You can grind whole almonds in a blender or food processor until fine. You can also experiment with other nut flours, like cashew or hazelnut — just keep the texture on the fine side.
Can I double the batch?
Yes — and you probably should. These go fast. Just make sure to space them evenly on your baking sheets, and bake in batches if needed to avoid crowding.
These look amazing! What would the count be for this on the 21 Day Fix?