Recipe courtesy of Molly Yeh

No-Bake Macaroons

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 18 no-bake macaroons
I am all about a no-bake cookie around the holidays, when oven space is at a premium!



  1. Combine the coconut, cashew or almond meal and salt in a medium bowl.
  2. In a saucepan over low heat or in a microwave, gently heat together the honey and coconut oil until the coconut oil is fully melted. Stir in the vanilla. Stir the wet ingredients into the dry ingredients.
  3. Line a loaf pan with a piece of parchment paper large enough that wings hang off the sides. Press the coconut mixture firmly and evenly into the loaf pan and top with sanding sugar or sprinkles. Freeze for 15 minutes.
  4. Use the parchment wings to lift the macaroons out of the pan and then use a sharp knife to cut squares. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Try not to have them out for a while in a warm temperature so that the coconut oil doesn’t melt.