Triple Coconut Haystack Macaroons

Triple Coconut Haystack Macaroons.  Lots of coconut.

There’s nothing easier to bake than a macaroon. Because the recipe makes plenty to share it is a wonderful dessert to bring to a summer pot-luck or to wherever you want to meet people because everyone will want one – or two or three.

It takes a few minutes to mix and scoop and the rest of the work is done by your oven where the macaroons slowly bake and then dry a bit. The macaroons are pretty crunchy the first day and chewy crunchy soft the next day. They last for at least a week in a tin (don’t store them in plastic) and if you want them crunchy again, just reheat in a low (300°F) oven for 10 minutes or so.

The combination of coconut milk and shredded (unsweetened) coconut is a pairing intended to make the coconut flavor really stand out. The coconut milk also adds some nice tender chewiness to the macaroon. Combining coconut sugar and regular granulated sugar also means the cookie has another coconut dimension added to the flavor. About the only thing you could do to this macaroon is add some chocolate but you will be pleased to know I refrained – this time.

Use a 1 tablespoon scoop to make quick work of getting them on the baking parchment. If I haven’t mentioned it enough, scoops are your baking friend. All sizes. They make sure all your baked goods are the same size and bake exactly the same – no small cookies plus over sized cookies on one baking sheet. Scoops will also last forever. I don’t even keep them in a drawer anymore because they get used so frequently. In case you were wondering what they looked like – These are the scoops I use. Look for them online to find the best price. Or wait for a sale. Or free shipping.

I’ve used all kinds of coconut through the years and I prefer Edward & Sons – Let’s Do Organic unsweetened finely shredded coconut. It’s  gluten-free, and it tastes exactly the same time after time. I cannot say the same for some other well-known brands. (Nope. Not a sponsor). You can find them online or at many grocery stores. I like to buy them online because I can get a better price when buying multiple packages.

If coconut is something you enjoy, these macaroons will be on your short list. Even without chocolate.

Triple Coconut Haystack Macaroons.  Lots of coconut.

Triple Coconut Haystack Macaroons
  • 140 grams egg white (from 4 extra large eggs)
  • 120 grams canned full fat coconut milk (1/2 cup)
  • ½ teaspoon kosher salt
  • 100 grams coconut sugar (1/2 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 1 teaspoon vanilla extract
  • 450 grams finely shredded unsweetened coconut (5⅓ heaping cups)
  1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. In a large bowl whisk together egg whites, coconut milk, salt, coconut sugar, granulated sugar and vanilla until slightly frothy. Mix in coconut with a spatula or wooden spoon until well combined. Let the mixture sit for a few minutes. Stir again.
  2. Scoop generous 1 tablespoon sized scoops onto the baking sheets close together, about 24 to a sheet pan. Bake for 20 minutes. Rotate pans and turn oven temperature down to 300°F and bake 15-20 minutes more. Without opening the door, turn off the oven and let the macaroons sit for 20-30 minutes more or until they are toasty dark golden brown. Cool on the parchment for 20 minutes and then transfer to a rack to cool completely. Store in a tin - not plastic. Makes 44-48 small macaroon haystacks.


Triple Coconut Haystack Macaroons.  Lots of coconut.



  1. Those look absolutely delightful, Lisa! We are coconut crazy in our house! ;-)This will sound like a crazy comment, but I’d recommend that you say “(from 4 extra large eggs)” after the egg white measurement. Otherwise, you will have folks not paying attention and using 4 extra large eggs. This might be especially true since your other ingredients in parens are equivalent amounts. Again, it seems crazy, but it might prevent a baking disaster. Thanks for giving me so many great recipes to try and share on All Gluten-Free Desserts!