When I was in high school, I remember that my mom used to take me to this amazing Greek Bakery after school sometimes. My favorite thing to get was their Coconut Macaroons which had the bottoms dipped in chocolate. They were perfect! I mean so scrumptious. I always think fondly of my mom when I run across coconut macaroons and the afternoons we spent eating our treats and talking about our day. Well, I just discovered a super easy coconut macaroons recipe that I am excited to make a tradition out of with my daughter. This home coconut macaroons recipe calls for dipping the bottoms in chocolate too. I am so happy with how easy these coconut macaroons were to make and how good they taste. I will be whipping up these bad boys to impress people from now on because they are some good! (As we say in Southwestern Louisiana.)
I first shared this recipe on February 26, 2016. I have made a few updates and added a recipe card and republished it here for my new readers to enjoy.
This recipe is brought to by Post. These easy coconut macaroons do have a secret ingredient- the Post Honey Bunches of Oats cereal. It delivers the perfect combination of crispy flakes and crunchy bunches. If you like cereal cookies, you may also want to try these yummy Fruity Pebbles Cookies.
Easy Coconut Macaroon Recipe
What are coconut macaroons? Coconut macaroons are sweet, chewy cookies made primarily from shredded coconut, egg whites, and sugar. They are usually shaped into small mounds or balls and baked until golden on the outside while remaining moist and tender inside. They are NOT to be confused with macarons (with one “o”) which are delicate French sandwich cookies made from almond flour and meringue, typically filled with buttercream, ganache, or jam.
These homemade coconut macaroons only have 6 ingredients and one of them is 1/4 teaspoon of salt so it hardly counts! I couldn’t believe how easy they were! This recipe is from Honey Bunches of Oats and you can get more recipe ideas by visiting HoneyBunchesofOats.com
Coconut Macaroons Simple Ingredients:
- 3 large egg whites, room temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 cups sweetened shredded coconut
- 1 cup Honey Bunches of Oats cereal, lightly crushed
- 1 cup semi-sweet chocolate chips
Which Honey Bunches Of Oats Cereal do you use for this recipe? You can use any of them really. I like the original Almonds or the new Chocolate the best.
For coconut macaroons, it’s best to use room temperature egg whites. Here’s why:
- Whip more easily: They reach full volume faster and create better aeration.
- Mix more evenly: Helps bind the ingredients for a consistent texture.
To bring egg whites to room temp quickly, place the whole eggs in a bowl of warm (not hot) water for about 10–15 minutes before separating them.
How To Make Coconut Macaroons With Honey Bunches of Oats:
Preheat oven to 350 degrees F.
In a large bowl, whisk together egg whites, sugar, and salt with a hand mixer until very frothy and approaching stiff peaks. Fold in coconut and Honey Bunches of Oats Chocolate cereal until moistened.
Drop mixture into 2 inch rounds on a parchment paper lined baking sheets. I used a cookie scoop in order to squish the mixture together in evenly sized balls against the bowl before placing on the cookie sheet (but that is optional).
Bake until lightly golden brown, about 20-25 minutes. Transfer to a wire rack to cool completely. I just slid the whole parchment sheet over to the cooling rack to make it easy.
Using a microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals stirring until smooth.
Dip bottom part of coconut macaroons into melted chocolate and place on parchment paper. Cool in refrigerator for up to 30 minutes until set. (Or allow to cool for 5 minutes and scarf it down while the bottoms of the macaroons are still a bit gooey ’cause that is what I would do!)
