My Easter Guide

Dairy-Free Coconut Macaroons


Prep Time:

5 minutes

Cook Time:

30 minutes

Total Time:

35 minutes

Recipe Type:





  • 4 cups unsweetened finely shredded coconut (about 12 ounces)
  • 1 can full fat coconut milk
  • 1/4 cup honey
  • 2 egg whites
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup dairy-free chocolate chips
  • 1 tablespoon coconut oil
  • instructions

  • 1. Preheat oven to 325˚F.
  • 2. In a medium bowl, beat the egg whites with the salt until peaks form. Set aside.
  • 3. In a large saucepan, bring the coconut milk and honey to a simmer over medium heat. Let it simmer for 2-3 minutes, stirring occasionally so it doesn’t boil over.
  • 4. Turn off the heat and stir in the vanilla. Add the shredded coconut and stir to combine.
  • 5. Gently fold in the egg whites.
  • 6. Drop small spoonfuls onto a parchment lined baking sheet—about 2 tablespoons per cookie.
  • 7. Bake at 325˚F for 25-30 minutes or until golden brown. Transfer to a wire rack to cool.
  • 8. Once the cookies are cool, melt dairy-free chocolate chips and coconut oil in a double boiler over simmering water.
  • 9. Place the wire rack(s) over the baking sheet (covered with parchment paper to catch extra chocolate) and drizzle the chocolate over the macaroons.
  • 10. Enjoy!
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