These quinoa coconut macaroons are easy and delicious! They’re sweetened with honey for a fantastic flavor, and a drizzle of chocolate takes them over the top.
Coconut macaroons have been one of my favorite cookies since going gluten-free. I’m a huge coconut fan (as you can see from my Coconut Granola and Instant Pot Coconut Rice!), but they’re also one of the only cookies that’s almost always naturally gluten-free. Some macaroons are better than others, though—and I set out to make a recipe that cut out the excess sweetness so the coconut flavor could really shine through!
Why These Quinoa Coconut Macaroons Are Better Than the Original
Here’s why this has become my go-to recipe for macaroons.
- No condensed milk needed. Skipping the condensed milk means that these coconut macaroons are dairy-free, and it also keeps them from being cloyingly sweet.
- Sweetened with honey. Not only does this keep the sweetness in check, it also adds a light, lovely flavor that pairs so well with coconut.
- Quinoa makes them more filling. While the classic recipe is good, I added quinoa to the mix to make them a little more satisfying!
What You’ll Need
Here’s everything you’ll need to make these honey-sweetened quinoa coconut macaroons! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Egg whites –Whipped egg whites give the macaroons their structure.
- Honey – Since sweetened condensed milk is kind of sticky, honey makes an excellent substitute.
- Shredded coconut – The main ingredient for coconut macaroons! I prefer the flavor of unsweetened coconut in this recipe.
- Cooked quinoa – Not a traditional ingredient, but it adds a really nice texture. Feel free to swap this with more coconut.
- Salt – To help the flavor pop.
- Chocolate chips – Optional, for melting and drizzling over the macaroons.
How To Make Quinoa Coconut Macaroons
Making these macaroons is super easy. Here’s what you’ll need to do!
- Prepare. Preheat your oven to 325ºF.
- Whip the egg whites. Add the egg whites to a bowl, then using an electric mixer, whip them into stiff peaks. It should take about 2 – 3 minutes.
- Mix in the remaining ingredients. Stir together the rest of your ingredients in a separate bowl, then fold in the egg whites.
- Bake. Use a cookie scoop or spoon to form the dough into little mounds, then place them on a parchment-lined baking sheet (or use a Silpat). Bake them for about 20 minutes, until they’re golden brown.
- Cook. Let the coconut macaroons cool in the oven with the door opened a crack for 30 minutes, then transfer to a wire rack to finish cooling.
- Add the chocolate. Once the macaroons are cooled, melt the chocolate chips in the microwave and drizzle it over the cookies.
Tips for Success
Follow these simple tips to ensure your coconut macaroons turn out perfect!
- Don’t overmix the dough. Once you add the egg whites to the rest of the ingredients, you want to be careful not to deflate the egg whites too much. That will help keep the cookies nice and light.
- Place a piece of foil or parchment under the wire rack. Then, when you drizzle the chocolate over the cookies, any excess will drip onto the foil or paper, not your countertop! This will also make for easier cleanup.
- Let them cool completely before drizzling with chocolate. This will ensure that the chocolate sets properly and doesn’t melt on top of the cookies.
Variations
Here are some ways to put your own spin on these coconut macaroons!
- Add almonds. Press a whole almond on top of each cookie before baking for some crunch and nuttiness.
- Sprinkle with sea salt. For a sweet and salty contrast, sprinkle flaky sea salt onto the cookies before the chocolate sets.
- Dip them. Rather than drizzling chocolate over the cookies, you can double the amount of chocolate chips and dip the macaroons in the melted chocolate instead.
How to Store
- Room Temperature: Place the macaroons in an airtight container and store them for up to a week. If you’re stacking them, layer parchment paper or wax paper between layers to prevent sticking.
- Refrigerator: For longer storage, store macaroons in an airtight container in the fridge for 2-3 weeks.
- Freezer: Place the macaroons in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer-safe airtight container or bag and freeze for up to 3 months. Thaw them at room temperature before eating.
More Quinoa Cookies to try
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Preheat the oven to 325ºF and line a baking sheet with a non-stick baking mat or double parchment paper (the bottoms are sensitive and will burn easily).
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Using an electric mixer, beat the egg whites to stiff peaks, about 2 – 3 minutes. Set aside.
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Mix the honey, coconut, quinoa and salt in a large bowl. The honey might be a bit tough to stir together, but continue to stir and it should get fairly evenly distributed.
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Transfer the egg whites into the bowl and fold everything together. Do this step gently so as not to deflate the egg whites completely.
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Using a cookie scoop (or two spoons), scoop the coconut macaroon dough onto the baking sheet. You will probably need to form the cookies into little round half domes with your fingers slightly.
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Bake in the center of a warm oven for 20 – 25 minutes until the cookies are nice and golden brown.
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I like to let them cool in the oven – with the door propped oped – for at least 30 minutes. If that’s not an option, let them cool for at least 10 minutes or until completely cooled.
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Melt the chocolate chips in the microwave. Drizzle on top of the macaroons. Enjoy!
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 16mg | Potassium: 78mg | Fiber: 2g | Sugar: 9g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg