The other day, a friend shared about his experience making coconut macaroons and how simple they are to make. I can’t remember when was the last time I made coconut macaroons, probably when I was a kid helping out in the kitchen. So I decided to try making coconut macaroons. I went online to look for recipes that are gluten-free and dairy-free. A lot of the recipes require condensed milk but some variations use only egg whites. I did some experimenting and this recipe below turned out the best.

1 1/2 cup shredded coconut
4 egg whites
3/4 cup honey
1/4 tsp vanilla
1/2 cup chocolate chips (optional)


  1. Preheat oven to 400F.
  2. Mix the coconut, egg whites, honey, and vanilla in a large bowl.
  3. Add the chocolate chips or other add ins you want to use.
  4. Drop by spoonfuls onto lightly greased cookie sheet and bake for 10-12 minutes or until the tops are golden brown.

3 Comments so far »


    Hilary said

    May 20 2008 @ 2:30 am

    Hi Susan,

    I recently discovered your blog, which I was glad to find because I’m planning to visit China next year. I was tagged by another GF blogger (Allergic Girl), and in turn I’ve tagged you. My post is here:

    All the best,


    Nancy said

    January 11 2012 @ 8:53 am

    Cookies are very good! I had to bake for 2 minutes more.


    Gail said

    February 15 2012 @ 1:18 pm

    I had to throw out this whole recipe – it did not work at all!!! Mixing all the ingredients made a very runny mixture. Even when I added more coconut – they spread all over the pan – wasted the whole thing…..

    Most recipes I have looked at since (should have done this before!) require that you beat the egg whites and perhaps add some gf flour…

    This wasn’t a good experiment!!!

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