Honey Coconut Macaroons (Dairy-Free, Paleo) | Rochers à la Noix de Coco

These coconut macaroons are soft and chewy with the sweet taste of honey.

Honey Coconut Macaroons (Paleo, Dairy-Free) - These coconut macaroons are soft and chewy with the sweet taste of honey.

I think we’ve probably all had at least one bad experience with those misshapen, heavy and tooth-achingly sweet confections that pass for coconut macaroons at least once.  You know the kind whose cloying sweetness hits you over the head at first bite and whose flavor is barely reminiscent of coconut.

A good macaroon however is quite the opposite.

Honey Coconut Macaroons (Paleo, Dairy-Free) - These coconut macaroons are soft and chewy with the sweet taste of honey.

The French call their coconut macaroons rochers à la noix de coco or congolais and they are an altogether different breed from the toothaching varieties.  Baked until lightly golden on the outside, but still creamy white on the inside they are bites of pure coconut goodness.

A good coconut macaroon stricks a fine balance; it’s at once light but chewy , a little crispy around the edges, but with a soft, tender interior.  It has a pure clean taste that’s all coconut and  just lightly sweet and only takes a matter of minutes to make.  Made up of a few kitchen staples, the difference lies mainly in the technique.

Honey Coconut Macaroons (Paleo, Dairy-Free) - These coconut macaroons are soft and chewy with the sweet taste of honey.

While coconut, egg whites and sugar makes up the base of most coconut macaroons I’ve used honey instead for a naturally sweetened version and for it’s mild almost floral taste.  The key to these however is to gently heat the egg whites, honey and coconut mixture over simmering water prior to baking it. This allows the mixture to partially cook and the coconut to fully hydrate before it goes in the oven allowing for a shorter cooking time at a high heat.

The short baking time in a hot oven ensures that the macaroons get crispy and golden on the outside while keeping the centers nice and moist, and that is what makes all the difference.

I couldn’t resist melting a little chocolate for dipping but it isn’t required.  The combination of chocolate and coconut does make for an extra special treat.  You can dip the bottom of each in chocolate and let them set or just drizzle it across the top.

Honey Coconut Macaroons (Dairy-Free, Paleo)

Yields 10-12

These coconut macaroons are soft and chewy with the sweet taste of honey.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 2 large egg whites
  • 1/4 cup/84g light colored honey
  • 1/8 th teaspoon fine sea salt
  • 2 cups/200g finely shredded unsweetened coconut
  • 6oz/170g dark chocolate, finely chopped (optional)

Instructions

  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. Combine all of the ingredients except chocolate in a large heatproof mixing bowl. Set the bowl over a saucepan of barely simmering water. Stir the mixture for 6- 8 minutes until very hot to the touch and has thickened.
  3. Using a small cookie scoop, place mounds of batter on parchment lined baking sheet a few inches apart. Bake until lightly golden around the edges,(about 7-10 minutes) roating sheet halfway through (if tips are browning too fast, lower the heat 25 degrees).
  4. Let cool completely on wire racks. The cookies are best on the day they are baked, the crispy exterior will soften but they can be stored in an airtight container for up to 5 days.
  5. If making chocolate dipping sauce, place half the chopped chocolate in a medium heatproof bowl set over a saucepan of simmering water and stir until melted. Remove bowl from heat, let stand for a few minutes to cool then stir occasionally the remaining half of chocolate until smooth.
  6. Dip the bottoms of each macaroon into chocolate, let excess drip off, and place on parchment to set (about 1 hour). Store in airtight container at room temperature.

Notes

Gluten-Free, Grain-Free, Dairy-Free, Paleo

NOTE: recipe can be doubled

7.8.1.2
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https://gourmandeinthekitchen.com/honey-coconut-macaroons-chocolate-sauce-recipe/

(This post originally appeared on Jan 30, 2012; photos, post and recipe have been updated.)

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

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  2. This was a very good read. I have never made macaroons and there is such a variety of recipes out there. However, your comments here have narrowed down some things. I like the use of honey instead of sweetened condensed milk. I am saving this recipe for when I do make macaroons, you have me convinced these are a winner. Thanks for sharing.
    Reply

  5. Gorgeous! I actually just learned last week, the difference between a macaroon and a macaron...neither of which I have ever tried. They look delightful Sylvie! :-D
    Reply

  13. I have always considered macaroons to be sickly sweet but reading your description of these little round beauties makes me want to bake them instantly. I LOVE coconut and the chocolate dipping sauce is inspiring! Magda
    Reply

  21. Oh Sylvie, this is a wonderful combo. I love the texture of coconut! Adding honey is a wonderful thought! Beautiful, beautiful dessert!
    Reply

  22. Sylvie, if in posted three comments I am sorry! I was having trouble. In any case, if you haven't seen it already, these look amazing. I love he addition of honey. The texture of macaroons one of my faves!
    Reply

  23. It sounds as though you have put together the perfect macaroon. Adding honey as the sweetener, rather than sweetened condensed milk, sounds so much more appealing. I would think the honey wouldn't compete with the natural sweetness of the coconut. Great post, Sylvie!
    Reply

  31. Honey? Coconut? Chocolate? What cold be better?!? :) I already have some unsweetened, flaked coconut, and now I know just the thing to make with it! Such beautiful images!
    Reply

  35. I agree with all these comments, especially those readers who want to dive into their screens to eat your macaroons and bath in the chocolate dipping sauce :p I think I'll make some of these using fresh coconut, finely shredded in my Thermomix. I'll let you know how I get along!
    Reply

  36. Delightful & appetizing coconut treats! I so much love that drizzled chocolate sauce over the top! These treats say: EAT ME RIGHT NOW!!! Yum! Another must make of yours! :)
    Reply

  40. Sylvie, you have convinced me with this recipe to try macaroons again. As a kid they were way over sweetened, probably with the condensed milk. I will need to try these asap & I love how simple they are :)
    Reply

  41. Oh my goodness!! Gorgeous macaroons. They sound and look like they could melt in your mouth. Macaroons are so tricky but worth it in the end when you get them right. The only thing you need is a buddy in the kitchen when you're making them, simply for the high five when they are a success.
    Reply

  42. My dinner is just over and am craving to go back to my kitchen and start making these tiny macaroons..wish you were near to share a few with me. What gorgeous pictures..love that coconut click.
    Reply

  43. Aaaah, I grew up with macaroons (as opposed to the current obsession with macarons!) and you are right - the best ones were the ones that were not too sweet, crispy on the outside but still creamy on the inside. And of course there had to be chocolate involved :)) lovely post!
    Reply

  44. Oh my god, I love you. This looks like the perfect macaroon! :) Coconut macarons are an absolute must at my hosue each Christmas, but I'll have to suggest the honey twist!
    Reply

  48. I also don't like cloyingly sweet macarons--I think these would hit the spot perfectly. I also had a big craving for a coconut treat this weekend so I made something up but it's definitely not as lovely as these little guys are. Love the way you presented them.
    Reply

  50. Wow, Sylvie, you sure know how to give a simple dessert complete elegance and appeal! You did such a gorgeous job making these lovely little treats and, of course, photographing them. Visiting your blog is like stopping by a charming & sophisticated little bistro for a hit of authenticity. xo
    Reply

  56. This coconut macaroons looks lovely and yummy! I'm glad u use honey for sweetened instead of sugar and make this a healthier version :) Tq for sharing and congratz on the Foodbuzz Top9 today! loves how u take a pic of the coconut, soo pretty! ;)
    Reply

  58. I've been using coconut milk in place of milk in lots of recipes, Sylvie. We just love the flavor. Both your macaroons and sauce are loaded with coconut! Such a cute idea to place them in a halved coconut to present. Yummy!
    Reply

  66. Those are the sweetest little macaroons I've seen yet, and your description makes me want some so badly! I have a question...where do you find unsweetened shredded coconut? Whenever a recipe calls for it, I can never find anything but sweetened.
    Reply

  70. Delicious! I've tried a rather huge egyption-like pyramid of these before and it was golden on the outside and creamy white inside, my only critism was that it was soooo huge that I was a little 'over' the coconut flavour by the end. Yours delightful balls of coconut deliciousness look like just the answer thought with their bite size, well, size and I am looking forward to trying them.
    Reply

  73. I made coconut macarons from Dorie Greenspans's recipe once and they were gorgeous too! With silky caps of chocolate. Your look so petite and perfect for tea!
    Reply

  75. sylvie, i just found these via another blog, how could I have missed this??? so gorgeous. so making these - just what we need as we are just starting a week of Passover! x
    Reply

  76. tried making these today. Recipe sounds delish. So does the chocolate sauce. I made both... The chocolate sauce was good, but I did have to add a little bit of powdered sugar to make it sweeter. Before the powdered sugar, it was kind of bland. I'm thinking this maybe the cocoa powder I used, but I'm not sure. As for the macaroons....I'm not entirely sure where I went wrong with the recipe. I followed it to a T, and also redid it with another type of honey. The macaroons fell apart, I could not get them to roll into a ball at all. I used bob's red mill unsweetened coconut. They did not stick together at all, instead I had a coconutty mess on my cookie sheets. Last gripe....baking at 400F. They began to burn after 5 minutes. I took them out and decided to try another recipe for my passover meal. Any suggestions to what happened with all these missteps?
    Reply

    • Hi Michelle, I'm sorry you had problems with the recipe. The chocolate sauce is very lightly sweetened so the quality of the cocoa powder does make a difference and some brands maybe more bitter tasting than others. If you didn't find it sweet enough then you might want to increase the amount of sweetener to your taste. As for the macaroons the type of coconut may be a factor as some brands have more or less moisture. I have not tested these with the Bob's Red Mill coconut before so I can't say whether that would be the issue or not. If the coconut is on the dry side it will absorb more of the liquid making it hard to form balls. The process of forming balls with the coconut mixture can be a little tricky, they don't roll easily until you've given them a good squeeze in the palm of your hand. So I would place a small amount of coconut mixture in the palm of your lightly moistened or greased hand and squeeze it to bring together into a small lump which can then be gently rolled in your hand. If you are finding that the macaroons are browning too quickly you may want to lower the temperature to 375. Not all oven are equally calibrated and 400 in my oven may not be equal to 400 in your oven. The macaroons are baked for a short time at a higher temperature in order to create a lightly browned exterior while keeping the interior nice and soft. Hope that helps! -Sylvie
      Reply

  77. I found this while looking for a Passover dessert recipe I could make (without the chocolate)for family members who are on the GAPS diet. What a hit!! Even with the 9 year old twins who can eat everything and are pretty particular about what constitutes delicious. Now all three households have the recipe and my daughter and I have made them many times. They're quick, easy (once you get the hang of rolling them) and everyone thinks you've fussed for them. Thank you for creating this amazing treat!
    Reply

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