Coconut Macaroon Pancakes Recipe

A uniquely delicious pancake recipe. If you can imagine coconut macaroons in pancake form - moist, golden, coconut-packed, with just a hint of sweetness - that's what you'll get.

Coconut Macaroon Pancakes

If you can imagine coconut macaroons in pancake form, you'll understand where I'm headed. Moist, golden, coconut-packed, with just a hint of sweetness - these are decadent and delicious. I'll start by telling you, this recipe was a total accident - but an accident in the best way imaginable. I was working on a coconut cookie recipe and had a bit of leftover batter. I looked at the batter, looked at my favorite skillet, and thought to myself - I bet this would make an unbelievable pancake. Just eight ingredients and about ten minutes separate you from a stack of these.

With my head in the clouds, I somehow managed to forget to add the sweetener to my coconut cookie experiment. I meant to, but as the cookies were baking in the oven, and as pancake numero uno was closing out the last of the dough/batter, there it was, the sweet stuff, still hanging out on my counter top. My heart sank a bit, because I knew the cookies would suffer, but then realized all would be fine in pancake land. No one wants a too-sweet pancake. That being said, I knew they would need a touch of sweetness to set off the coconut flavor, so I sprinkled sugar onto the batter once it was in the pan. A quick flip, and the sugar was kissing the hot pan giving each pancake a crusty, caramelized, coconutty exterior. Almost perfect. I added a shot of honey to the batter of the second batch I made which seemed to bring everything into balance.

Macaroon Pancake Recipe

You can make the batter the night before and store it in a pitcher. Give it a stir in the morning and you're ready to go. Also, if coconut isn't your thing or if you're looking for other pancake ideas, here are two of my favorites from the archives: Whole-Grain Pancake Recipe with Blueberry Maple Syrup and Poppy Seed Pancakes.

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Coconut Macaroon Pancake Recipe

Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.

1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup natural cane sugar or brown sugar

In a small saucepan heat the coconut milk and honey, bring barely to a simmer.

In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I wonder if a kosher for Passover version of these would be possible. Passover macaroons are very often more like meringues than macaroons, though, so I suppose some experimenting will be necessary. Thanks for the idea!


Well after trying out the poppyseed pancakes, and absolutely LOVING them, I am quite quite inclined to gives these a try too! Excited...


Coconut pancakes do sounds good!


Great idea for a pancake recipe. I bet they'd be really good with some sort of fruity topping like roasted pineapple or maybe a passionfruit syrup. Yum!


I can't wait to try these out. My kids can't have dairy or any other "conventional" milk so I love it when you use coconut milk in your recipes. These should be great!


These are just heavenly. Also, I have unsweetened shredded coconut from the regular grocery store (& believe me I cannot find ANYTHING in my town) in the baking aisle, next to the sweetened stuff. I'm honestly quite upset that I'm not eating these right now! Can't wait to try.


Interesting recipe, nothing like a good pancake or two or three. Great pictures as always.


I would love to try these, but we recently discovered my son is allergic to eggs. :( He used to help my husband make pancakes on Saturday, too. (He's only 3 but he loves to cook!) So far haven't had luck with egg substitutes. I'm saving this recipe in hopes that he outgrows his allergy. :)


Wondering if you can imainge a Passover version of this. No wheat, no leavening agent. Perhaps with Matzoh meal?


Sounds delicious, and healthy too! Some chocolate chips would be great. Chocolate coconut macaroon pancakes sounds like a winner to me! - The Peanut Butter Boy


I only have 1 day a week that allows me the luxury of making breakfast. It looks like I'm going to be making some pancakes in the future. Dara, you should be able to get the unsweetened shredded coconut at Whole Foods. Though I would think Rainbow has it somewhere, just not bulk.


These sound amazing! I am a coconut lover and a pancake girl. They just went to the top of my to-do list. Thank you for always sharing such great content.


I can so smell these pancakes and its not helping me at 4 pm!! lovely heidi!! I'd love to try some mangoes with this combination:)


Alishah - thanks! That's perfect :)


wonderful. mouthwatering recipes as usual congrats


These look absolutely delicious!!! I'm going to make them for my mom's bday brunch this weekend. On a side note, I am completely addicted to the Garlic Soba Noodles and the Farro Salad w/Citrus Vinaigrette these days. I can't thank you enough for giving us such great ideas! I even made a certified meat & potatoes boy eat some of the farro salad last night and he said it was incredible. Kudos to you!


I have an Indian grocery that stocks fresh-frozen coconut - could you use that here?


OH I cannot wait to try these!! Wonderful!! You are so darn creative Heidi!! These will be SO easy to make gluten free!!

carrie @ ginger lemon girl

I love coconut, and especially dishes that highlight the coconut without being overly sweet. These look just wonderful.

Traci @ Soup of The Day

I'm a big fan of pancakes and I can't wait to try these!! Way to make pancakes out of cookies! :)

Katie B.

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