Honey Coconut Macaroons

My newest job is totally self-appointed and very important*: I have decided that I need to try every single dessert and baked good sold at our local bakery, Our Daily Bread.

I think it’s going to be tough, but I’m up for the challenge.

Nick is helping out, too. We go during our lunch break about once a week for a treat and it seems that they always have something new.

My favorites so far are the berry cheesecake bars, the French macarons, the chocolate croissants, the scones, and the coconut macaroons. That’s 5 out of about 50 things they sell – I’ve got a ways to go.

First – their coconut macaroons are the size of golf balls and are only 99 cents. 99 cents! Is anything that cheap anymore?

Second – they are the best macaroons I’ve ever had. Soft and fluffy in the center, crisp on the outside, and not overly sweet. They’ve also got a sprinkle of powdered sugar on top, just because.

Basically, this bakery can do no wrong. But could I make macaroons at home that could rival theirs?


No powdered sugar on mine (powdered sugar = total mess in my kitchen) but the light coconut flavor was exactly what I wanted with these.

I’m not sure if mine would beat theirs in a bake-off, but the honey and coconut together is a good enough reason to try these in your own kitchen.

Honey Coconut Macaroons

Makes: about 2.5 dozen cookies


  • 3 cups shredded unsweetened coconut
  • 2 Tbsp coconut flour
  • 2/3 cup honey
  • pinch salt
  • 6 egg whites


  1. Preheat oven to 350 degrees. Put a silpat or parchment paper on a baking sheet and set it aside.
  2. Toss the shredded coconut with the coconut (or all purpose) flour.
  3. Pour the honey into a dish and heat for 30 seconds or so, just until it’s a little warm and easier to stir. Stir the honey into the coconut and mix together.
  4. Add the salt to your egg whites and beat them until the whites are fluffy and they form peaks when you lift the beater out of the bowl.
  5. Gently fold the egg whites into the coconut and honey mixture until everything is combined.
  6. Drop tablespoons of the dough, a few inches apart, on your baking sheet.
  7. Bake at 350 degrees for 18-22 minutes until the centers are just set and the edges are golden.


*Other self-appointed and very important jobs: Making dozens of homemade coffee creamers..for myself. Trying to figure out a way to be a weekly judge on Iron Chef AND to be the official blogger for The Avett Brothers. Dreaming up my own breakfast restaurant. Snuggling Maggie.


  1. I love your goal of trying everything at the bakery – awesome. :)

  2. I think that’s an excellent job to have! I made macaroons the other week for the first time and I was surprised about how nice the homemade version was compared to the rather dry and crumbly cookies that I’ve normally eaten. The honey flavour sounds absolutely delicious!

  3. Such a simple recipe! I want to try. Taste testing all those desserts sounds like a good time to me

  4. My goodness, a tough job but someone has to do it! :)

  5. Sampling everything in a bakery sure sounds like a lovely task to me! These macaroons look delicious – I love almost anything coconut! :-D

  6. oh these are just delicious and precious!! i didn’t realize how easy these were to make! i’ve always thought they took a lot of time and was something way over my head. thanks for sharing :)

  7. Good luck with your goal to bake up all the yummy goodies @ Our Daily Bread. these macaroons look delicious. i love coconut this time of year.

    • thanks sally! i’ll have to remember to bring my stuff home to take pictures to report on my challenge :)

  8. You’ve made the most delicious challenge ever! Love it. Your macaroons look divine also–light & fluffy!

  9. I think your goal of trying everything at the bakery is an excellent idea! Can’t wait to hear all about these delicious goodies! I’ve been thinking about making macaroons for Easter and these look delicious! Love the addition of the honey!

  10. Sweet goal [pun intended ;P]! I never have made macaroons, everyone always says it’s super hard to whip egg whites, but I’ve been loving coconut lately, should try! Dipped in some dark chocolate… Mmm :)

  11. hi sweet Brandi!! i love your goals. One of mine is for sure dreaming up a breakfast restaurant! (with a yoga studio hooked to it). The macs look yummy! does using regular flour mess it up? Or do i really need to use the coconut? I want to make them, but only if i know i’m doing it correctly! i

  12. These look great! I need to set a goal like that too and try every baked good at a bakery. Hope you complete your goal soon!

  13. These look wicked good and super easy to make. I love coconut more than life itself. I must try these out.

  14. WANT!! These look SO good!

  15. these look wonderful. i don’t have any coconut flour though and there are only 2 tablespoons in these is there something else i could substitute?

    • you could just use all purpose flour – no problem! or leave it out, if you adjust some of the other measurements. i know i’ve seen other macaroon recipes with no flour at all, too.

  16. i made macaroons for the first time a few months ago…adding honey sounds marvelous!!!!!!

  17. Amazing that something so simple can taste so good! Love the use of honey.

  18. Pingback: Honey Coconut Macaroons | Golly Gone Primal

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