Name: Coconut Macaroons Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 24
Ingredients: 4 egg whites; dash of salt; 1/3 cup maple syrup or honey; 2 tsp vanilla extract; 2 cups coconut flakes; 1 TBSP coconut oil or butter (melted); 1 TBSP maca powder (optional)

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We love all things coconut at our house. We have 101 ways to use coconut oil including homemade toothpaste, coffee, homemade lotion bars, and more.

I use coconut oil in baking, roasting, sautéing, and frying and I use coconut flour in a lot of recipes. But I’ve always wished I had more uses for shredded and flaked coconut. This recipe is one of my solutions to that and it is a great way to use the extra egg whites that are left over when I make hollandaise sauce.

This recipe does include a natural sweetener, but it can be reduced or even eliminated if desired. I’ve found that these are a very light but satisfying dessert recipe and there are many variations you can try (I’ll be posting those soon!).

One thing I love to add to this recipe is a tablespoon of maca powder. The name even suggests it… “maca”-roons (get it? – ok, maybe its just me). Either way, maca adds some extra nutrients and combines with the healthy fats to help balance hormones. If you aren’t a maca fan, you can absolutely just leave it out and make this as basic coconut macaroons.

Not in the mood for these? Check out my entire list of dessert recipes or my full recipe index for recipes for meals, snacks or drinks.

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3.86 from 14 votes

Coconut Macaroons Recipe

Simple and nutritious coconut macaroons made with egg whites, flaked coconut, and optional natural sweetener.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings

Calories 156kcal

Author Katie Wells

Ingredients

4 egg whites
dash of salt
1/3 cup maple syrup or honey
2 tsp vanilla extract
2 cups coconut flakes
1 TBSP coconut oil or butter melted
1 TBSP maca powder optional

Instructions

Whisk the egg whites with a dash of salt until stiff.
In a separate bowl mix together maple syrup or honey, vanilla, coconut, melted coconut oil or butter, and maca if using.
Carefully fold into egg whites.
Let the mixture rest in the refrigerator for 30 minutes so that the coconut can soak up the mixture.
Preheat the oven to 350°F.
Gently spoon in 1 tablespoon scoops onto a parchment paper lined baking sheet.
Bake for 8-12 minutes until just starting to brown.