Walnut-Date Coconut Macaroons

I needed to make a dish to share at a potluck and decided on coconut macaroons. These were so good, the entire plate of cookies was devoured. I made more the next day and brought them over to a friend’s. The same thing happened. Devoured!

For the moisture, I used duck eggs as they contain more protein than a chicken egg and they are a wonderful alternative to anyone with allergies to chicken eggs.

This recipe makes about 24 macaroons.

walnut-date coconut macaroon


1-1/2 cups walnuts, chopped (change the flavor by substituting pecans or almonds)
1-1/2 cups shredded, unsweetened coconut
17 dates, pitted and chopped
2 free-range duck eggs (or 3 chicken eggs)*
2 tablespoons raw, local honey
1 teaspoon vanilla


Preheat the oven to 350 degrees F.

If your walnuts are whole, start by chopping them. Pit and chop the dates and set aside.

Combine the eggs, honey and vanilla in a mixing bowl and whisk until well blended.

Add the walnuts, coconut and dates to the egg mixture. Stir until everything is mixed well.

Using an ice cream scoop or large spoon, drop balls of the macaroon batter – evenly spaced – onto a parchment-lined baking sheet.

Bake for 15 minutes. Let the cookies cool slightly before removing from the baking sheet.


Whether an allergy or sensitivity necessitates you substitute eggs, or you made the choice to avoid them as a vegan, or you simply ran out – here are two suitable egg substitutes.

  • Flax “egg” – Mix 1 tablespoon ground flax seed with 2-1/2 tablespoons hot water for each egg needed. Set aside for 5 minutes until the mixture thickens—it should be as thick and sticky as an egg white.  Note that a flax egg only replaces the binding property of an egg, so if you are using it in baking recipes that need to rise, add 1/4 teaspoon extra baking powder to provide the leavening needed. 
  • Chia seed – Use the same as flax seed.


There are countless ways that you can tweak this basic macaroon recipe to your own tastes and whims.

  • Add more coconut for lighter macaroons
  • Whip the whites and sugar into a meringue for an even crunchier version
  • Grate organic dark chocolate into the batter
  • Fold dried or candied fruit into the batter

And never underestimate the power of a little drizzled chocolate to take your macaroons up yet another notch!


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

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