Coconut Macaroon Pancakes

These Coconut Macaroon Pancakes bring together all the tropical flavors I love in a breakfast treat. They use coconut flour for a naturally gluten-free base and get their rich, chewy texture from shredded coconut and chunks of dark chocolate. Finished with coconut whipped cream and toasted coconut, these pancakes are a delicious morning nod to classic French macaroons and dreamy vacations by the beach.

I still remember the first time I made these on a Sunday for brunch. The kitchen smelled like a tropical bakery and it instantly became the most requested breakfast in our home.

Ingredients

• Coconut flour: gives the pancakes their signature flavor and makes them gluten-free. Make sure to use a fresh, fine coconut flour for the best texture
• Unsweetened shredded coconut: adds chewy body. Look for organic, unsweetened versions with no added sugar
• Coconut sugar: brings a delicate caramel note. You can use regular sugar, but coconut sugar deepens the coconut flavor
• Baking powder: lifts the batter and ensures fluffy pancakes. Choose a gluten-free option if needed
• Fine sea salt: balances all the sweetness and enhances coconut flavor
• Large eggs: help bind the batter and contribute to fluffiness. Always use the freshest eggs for better rise
• Canned coconut milk: creates richness and moisture. Shake well to combine the cream and liquid before measuring
• Melted coconut oil: ensures a soft crumb and prevents sticking. Use unrefined for more coconut taste
• Pure vanilla extract: rounds out the flavors. Real vanilla gives the best aroma
• Dark chocolate chunks: add decadent bites to every pancake. Choose at least 70 percent cacao for a deep, bittersweet touch
• For topping: use full-fat coconut cream chilled overnight for easy whipping. Look for brands without additives for the fluffiest cream
• Powdered sugar and vanilla: bring light sweetness when whipping the coconut cream
• Unsweetened coconut flakes: toast up for a crunchy finishing layer. Bigger flakes give more texture
• Extra dark chocolate shavings: are optional but add a wow factor and more chocolate flavor

Step-by-Step Instructions

Prepare the Coconut Whipped Cream:

Scoop only the solid coconut cream from a thoroughly chilled can into a cold mixing bowl. Beat with powdered sugar and vanilla using an electric mixer until the texture feels light and holds gentle peaks. Place in the fridge until it is needed for topping

Toast the Coconut Flakes:

Place the coconut flakes in a dry skillet over medium heat. Stir constantly as they toast until the edges are golden and you smell their aroma. Remove immediately to keep them from burning

Combine the Dry Ingredients:

In a large bowl whisk together coconut flour shredded coconut coconut sugar baking powder and salt until they are evenly mixed

Mix the Wet Ingredients:

In another bowl whisk the eggs coconut milk melted coconut oil and vanilla together until the mixture is smooth and glossy

Make the Pancake Batter:

Pour the wet mixture over the dry ingredients. Gently combine them using a spatula or whisk until you do not see dry pockets. The batter will be quite thick. Fold in the chocolate chunks so every bite gets a bit of chocolate

Cook the Pancakes:

Set a nonstick skillet or griddle over medium-low heat. Brush lightly with coconut oil to prevent sticking. Scoop about a quarter cup batter for each pancake onto the pan. Because the batter is thick spread it gently with a spoon to form even circles. Cook for about two to three minutes until the edges begin to look set and the bottoms are golden. Flip with a spatula and cook the other side until done. Lower the heat if pancakes brown too quickly

Finish Cooking:

Repeat with the remaining batter oiling the skillet if needed to avoid sticking. Stack pancakes as they finish

Serve and Decorate:

Arrange the warm pancakes on plates. Generously dollop with coconut whipped cream sprinkle with toasted coconut flakes and add dark chocolate shavings if you like. Serve immediately for the ultimate fresh-from-the-pan experience

Save

You Must Know

• These pancakes are naturally gluten-free and rich in healthy fats from coconut
• They freeze well so you can make a batch ahead for future breakfasts
• Each bite offers a satisfying chewy texture thanks to plenty of shredded coconut

My favorite part is always folding in the chocolate chunks because some pieces get a little melted and gooey while cooking. Whenever I make these pancakes with my kids they love decorating their stacks with as much coconut whipped cream as possible and sneaking extra chocolate shavings on top.

Storage Tips

Keep leftover pancakes in an airtight container in the fridge for up to three days. To freeze layer cooled pancakes between pieces of parchment and seal in a freezer bag. Reheat them gently in a toaster or skillet until warmed through. Extra coconut whipped cream can be refrigerated for two days and re-whipped if it sets too firm.

Ingredient Substitutions

No coconut sugar on hand Try using maple syrup or agave for a natural sweetness or swap in brown sugar for a cozy caramel taste. For a vegan alternative replace the eggs with flax eggs though the texture will be a bit denser and less fluffy. Almond milk can work instead of coconut milk for a lighter flavor.

Save

Serving Suggestions

Serve these pancakes with diced fresh pineapple or mango on the side for a true tropical vibe. They also pair beautifully with iced coffee or a coconut latte. For a special brunch plate stack them high and finish with extra coconut flakes and chocolate drizzle.

Cultural Context

Inspired by both classic French coconut macaroons and American pancake breakfasts this fusion brings together comfort food and a taste of the tropics. Coconut flour has become a favorite in gluten-free baking for its tender crumb and subtle sweetness which is why it shines so well here.

Recipe FAQs

→ Can I substitute another flour for coconut flour?

Coconut flour has unique properties and absorbs much more liquid than other flours, so it's best not to substitute it directly. You would need to modify the recipe if using a different flour.

→ Can I make these pancakes vegan?

Yes, you can replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). Keep in mind the texture will be less fluffy and more dense.

→ How do I make the coconut whipped cream?

Chill a can of full-fat coconut cream overnight, scoop the solidified cream into a chilled bowl, and beat with a little sugar and vanilla until fluffy.

→ Are these pancakes gluten-free?

Yes, as long as all ingredients, especially baking powder and chocolate chunks, are certified gluten-free.

→ Can I prepare pancakes ahead of time?

Yes, cook pancakes in advance and reheat gently in a skillet or toaster. Top with coconut cream and toasted flakes just before serving.

→ What toppings pair well with these pancakes?

Coconut whipped cream, toasted coconut flakes, dark chocolate shavings, and fresh tropical fruit are excellent choices.