Moroccan Coconut Macaroons with Dates
Chewy, golden macaroons studded with plump dates and fragrant with vanilla and a whisper of orange zest. These North African-style coconut confections are lightly sweetened with honey and egg whites, then baked until the edges turn golden while the centers stay tender. Perfect for tea or as a small gift.
Steps
Before you start
- Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Use unsweetened shredded coconut (not sweetened coconut flakes, which will make them too sweet).
- Chop the dates into ¼-inch (6 mm) pieces so they distribute evenly and soften during baking.
- Have all ingredients at room temperature for best incorporation.
Whip the egg whites
- In a large mixing bowl, whisk the 3 egg whites (90 ml) with an electric mixer on high speed for 2–3 minutes until soft peaks form—the mixture should look foamy and nearly triple in volume.
- You want visible trails when you lift the whisk.
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Ready when: Egg whites hold soft peaks when whisk is lifted
Tip: Cold egg whites take longer to whip. Room temperature ones whip faster and hold better structure.
Add honey and flavorings
- Drizzle the honey (115 g) into the egg whites while whisking on medium speed, taking 30–45 seconds.
- Add the vanilla extract (5 ml), orange zest (1 g) if using, and salt (1.5 g).
- Whisk until fully combined, about 1 minute.
- The mixture will thin slightly but remain airy.
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Ready when: Mixture is pale, smooth, and fully combined
Tip: Add honey slowly so the foam doesn't collapse entirely. Stop whisking once combined to preserve airiness.
Fold in coconut and dates
- Reduce mixer speed to low or switch to a rubber spatula.
- Gently fold the unsweetened shredded coconut (300 g) into the mixture in two additions, folding until no white streaks remain.
- Fold in the finely chopped dates (180 g) until evenly distributed.
- The mixture will be thick and chunky.
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Ready when: Coconut and dates are fully mixed with no visible egg white streaks
Tip: Fold gently—you want to keep as much air in the mixture as possible. Overmixing makes dense macaroons.
Scoop onto baking sheets
- Using a small ice cream scoop or ¼-cup (60 ml) measure, drop heaping portions onto the two parchment-lined baking sheets, spacing them about 2 inches (5 cm) apart.
- You should have 12 macaroons on each sheet.
- Gently press the tops with the back of a damp spoon to flatten them slightly (about ½ inch / 1 cm tall).
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Ready when: All macaroons are scooped and gently flattened
Tip: Dampen your spoon under cold water and shake off excess so the mixture doesn't stick. Slightly flattening them helps them bake more evenly.
Bake until goldenOven 325°F / 165°C
- Place both baking sheets in a preheated 325°F (160°C) oven.
- Bake for 16–18 minutes, until the tops and edges are light golden brown but the centers still look slightly moist.
- The macaroons will firm up as they cool.
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Ready when: Edges and tops are pale golden; centers appear slightly set but not dry
Tip: Bake at 325°F rather than higher heat—this prevents the outsides from browning too much before the insides cook through. If your oven runs hot, start checking at 14 minutes.
Cool and serve
- Remove the baking sheets from the oven and let the macaroons cool on the parchment for 5 minutes (they will be soft but shouldn't stick).
- Transfer them to a wire rack to cool completely, about 10 minutes more.
- They will continue to set as they cool and develop a slightly crispy exterior with a chewy center.
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Ready when: Macaroons are firm enough to transfer without breaking and completely cool to the touch
Tip: Don't remove them too early—let them set on the pan or they'll fall apart. They'll continue to firm up for up to an hour at room temperature.
Good to know
Tips
- Use unsweetened coconut for control over sweetness. Sweetened varieties will make these cloying and harder to balance with honey.
- For a festive touch, brush the warm macaroons with a thin glaze of honey (1 tablespoon / 20 g honey mixed with 1 teaspoon / 5 ml water) and sprinkle with toasted sesame seeds or finely chopped pistachios before they cool completely.
- These macaroons are naturally vegan if you use aquafaba (3 tablespoons / 45 ml) in place of egg whites, though the texture will be slightly less glossy.
- If your macaroons spread too much or dome too high, your oven may be too hot. Check the temperature with an oven thermometer and adjust accordingly.
Storage & reheating
Store in an airtight container at room temperature for up to 5 days. The macaroons will stay chewy on the inside with a slightly crisp edge. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw at room temperature for 20 minutes before serving. Do not refrigerate, as cold temperatures harden them quickly.
Substitutions
- Medjool dates, pitted → chopped dried apricots or figs. Use the same weight. Apricots and figs will give a brighter tartness compared to the rich sweetness of dates.
- honey → maple syrup or agave nectar. Use 5 tablespoons (75 ml) of maple syrup or 5 tablespoons (75 ml) of agave for the same sweetness and moisture. The flavor will shift slightly.
- orange zest → ras el hanout or a pinch of ground cinnamon. Substitute ¼ tsp (0.5 g) of ras el hanout or ⅛ tsp (0.25 g) of cinnamon for a warm spice note instead of citrus.
- unsweetened shredded coconut → finely shredded fresh coconut. Use 350 g (3.5 cups) of freshly shredded coconut. It will be slightly more moist, so reduce baking time by 1–2 minutes.
