Passionfruit & Coconut Macaroons


I made these for Luise and Elsa on Valentine’s day with the intention of sharing the recipe here on the same day. I planned to call them Passionate Macaroons. But then I realised that I didn’t want to spend Valentine’s evening in front of a computer. So here they are, a few days late but just as good.

Me and coconut macaroons go way back. Along with sticky chocolate cake, this was a treat that was easy enough for me to bake as a kid. So I did. Many times. And since then, I have been following more or less the same recipe, it’s so simple, quick, and delicious that I never found a reason to divert from it. That was until a few weeks ago. We were preparing our breakfast event at Little Bird Organics in Auckland when they handed us a bag of their passionfruit & macadamia macaroons that kind of blew my mind. Pairing passionfruit with coconut is just brilliant and it adds a new dimension to this classic cookie.


I have borrowed their idea in my own version. The result is a very tropical, sweet and just slightly tart flavour mixed with all the richness that comes from coconut. This was also my first successful attempt at making them vegan without using an egg white as binder. Instead I use coconut milk, honey (or yacon syrup or maple syrup) and almond flour. They hold together well once they have cooled down but might be a little crumbly straight from the oven. Just pop them in the fridge if you want them firmer. You can replace the almond flour with almost any flour of choice, or cacao powder for a tropical chocolate version.


Passionfruit & Coconut Macaroons (vegan + gluten-free)
Makes 12

Depending on your preference and the sweetness of the passion fruits you might want adjust the honey accordingly before baking. We find this ratio to be just perfect for us. Vegans that don’t want to use honey can of course use one of the other sweeteners listed. We have tried this recipe with different versions of sweeteners and they all turn out good.

2 tbsp cold-pressed coconut oil (or just extra coconut milk)
1/2 cup full-fat coconut milk
1/3 cup raw honey (or yacon syrup or maple)
1/2 vanilla pod, seeds scraped or 1/2 tsp ground vanilla powder
2 cups desiccated coconut, unsweetened
3 tbsp almond meal/flour (or other flour if nut allergic)
1/3 tsp sea salt

3 passion fruits
1 lime, juice

50 g / 2 oz dark 70% chocolate, for drizzling (optional)

Preheat your oven to 350°F / 180°C. Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and bring to a slow simmer. Add the desiccated coconut, almond flour and salt, stir and let it all come together into a sticky mess. Remove the pan from the heat, add passionfruit and lime juice and give it a good stir.

Line a baking sheet with parchment paper. Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom. Place them on the baking paper and bake for about 12 minutes in the oven.
Let cool slightly before serving or start making the chocolate drizzle: Pop them in the fridge while melting the chocolate in a water bath. Take out the tray form the fridge, dip a teaspoon in the melted chocolate and drizzle back and forth over the macaroons. Repeat until you are happy with the amount of chocolate.
Store in fridge, lasts for at least 5 days but will probably be gone within 24 hours.



  • Phoebe
    Just tried this out with fresh shredded coconut! tastes amazing but the mixture turned out really watery... is it because i used fresh not dessicated coconut?
    • Hi Phoebe, yes that is probably why. Try it with desiccated coconut next time and I hope you will be more successful. /David
  • Ahh those looks so awesome!
  • Looks amazing, the photography you have used here is some of the best food pictures I have seen. Thanks for sharing!
  • Diane
    I just made these and somehow they are soft coming out of the oven. Also how long should you keep the mixture in the stove top in the step where it says "let it all come together in a hit sticky mess" maybe I did not wait long enough? Please advise! Thank you
  • Yep, these are brilliant and everyone I served them too agreed! I made them to finish off a brunch that carried over into the afternoon. Like your Swedish mocha biscuits, I will be making these over and over again. They're the perfect little treat, for a brunch or to just to have for myself during the week ;-). I also got 18-20 macaroons, which was fine by me.
  • Jana
    Just made these but instead of 12, I got 20 golf balls! It's a waste of expensive ingredients - wish I halved everything. They are in the oven now, fingers crossed they are delicious!
  • Stunning. Simply stunning. Can't wait to give it a try :)
  • If someone handed me a batch of these passionate macaroons on Valentine's day, they'd own my heart. I love the use of coconut milk and honey as a binder.
  • I've never actually tried making macaroons... I think this recipe has just motivated me to do so. :)
  • Margaret
    Hi, could you please advise how much is a cup? Is it 250ml? Many thanks.
  • Ness in Steyning
    Hi you guys, can't wait to try these, but being in the UK passion fruit are often unavailable and/or expensive....can you suggest some alternatives please, and can you also post the tried and tested original macaroon recipe you talk about in your intro! Thanks, LOVE LOVE LOVE your blog and books! Ness x
  • We just popped these babies in the over with some rhubarb puree instead of the passion fruit and oh man what a treat!! Thanks for the recipe and inspiration.
  • Malou
    Thank you for this amazing recipe! In fact, I don't like these sweet Coconut macaroons, but as you add Passion fruits to your recipe and as it seemed very easy, I tried it. Although they weren't so crispy, because I probably put too much Coconut milk in it, the whole family loved them !
  • I love your blog very much! Thank you guys! yours blog is very unsparing , it is just perfect! Actually I made my in blog em portuguese, that how grate was inspiration. in portuges maracujanna is a passionfruit) I made your recipe today. I live in Brazil and we have a lot of fresh coconuts. It more easy to buy fresh one and graind, and I did it. It was a big mistake he didn't won't come together with moist ingredients. I add a flower to stick all together, a lot of. And passionfrut was to acid and big ( and I add a sugar. It was a real struggle on a kitchen today! And result was messy( But I will tray again)) now with dehydrated coco. Thank you!
  • Great recipe, again, thank you so much! I tried a few variations with and without fruits and they were great. I filtered the passion juice to sort out the seeds. A small tip to form the biscuits for those who are in a hurry: I made small balls and "trew" them on the baking paper, which flattened and rounded them at the same time - not very romantic, but quite efficient :) -
  • Annie
    These look perfect! I really want to try and make them at once. Do you think I could use light coconut milk instead of full fat? Maybe if used a little more coconut oil? Thanks for your awesome recipes, Annie
  • These are the sweetest little macaroons! What a lovely valentines gift. Nourishing and satisfying, and made with love. Those are the best gifts to get :)
  • What an amazing recipe!I love coconut macaroons but never thought of adding passion the idea!
  • We made them today with my girls; everything that comes from this site is called by my daughters 'van Elsa', so these 'Elsa cookies' were really good (with some little changes: we didn't bake them so I added some extra coconut flour, and we used mango in place of passion fruit, but they were really delicious and we enjoyed making them). Thank you!
  • Thanks for your lovely recipes and writings. I have never used passion fruit...and I don't believe your recipe says what to do with them so please tell me how to add them in. I live in the woods, in Washington State USA and my neighbor has an extremely prolific passion fruit vine and she also has an intermittent "Underground Cafe". I want to try this recipe and also pass it on to her for some Sunday at the Cafe. Take good care, Lauren
  • Mahjah
    Oh my goodness - all this nonsense about honey and stuff. Its honey for goodness sake, not formaldehyde. Whilst I am a proponent of healthy eating sometimes it goes way too far. And I'm not talking about this isolated incident either, but it did trigger a reaction - just as people get upset about eating a potato (all the carbs!)...Heavens, entire civilisations have been built on potatoes. Or wheat, Or maize. I am afraid we are becoming way too precious about ourselves and in our eating and perhaps this is due to our over abundance of food choices in developed countries. And I am not talking about genuine food allergies here - I do realise some people have them, but disregard that and think about how distorted our view on food is becoming when we decline a potato or a slice of bread or a smear honey.
  • Vivian Costa
    This recipe looks amazing and I'm looking forward to make it very soon. Here in Brazil the passion fruits are really big, so I guess I won't have to use 3 of them, but I wanted to know if you took off the seeds of its juice or let them there...And one more thing, since we have lots of coconut in here too, can I use it fresh? All the best, Vivian.
  • i love your creative and delicate take on the macaroon. your gorgeous food and photography is an inspiration, as always. thanks for sharing!
  • oh i absolutely love these! passionfruit is such a fun addition. the recipe sounds brilliant, too. i've rarely seen macaroons flavored with fresh fruit. thank you for this!
  • Sarah
    I am so inspired by your blog. I have made so many of your recipes and I love them all! I am also very inspired by your travels and wish that I could have the same care free attitude you have about being far away from home. Do you ever get nervous traveling in foreign places? Thank you so much for all your posts, your blog is one of the highlights of my week!
  • these look and sound amazing! passionfruit & coconut is my favourite fruity combination.
  • These look incredibly delicious. Always been a sucker for a great coconut macaroon!
  • Macaroons without egg whites and vegan - brilliant! Your journey is so beautiful and inspiring, love your instagram pictures too! Have a great time!

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