I use coconut oil in baking, roasting, sautéing and frying. I use coconut flour in a lot of recipes but 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 (this is the one I use). 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.
Coconut Macaroons Recipe
Simple and nutritious coconut macaroons made with egg whites, flaked coconut and optional natural sweetener.
- Whisk the egg whites with a dash (1/4 tsp) salt until stiff.
- Add honey, vanilla, coconut, melted coconut oil and Maca (if using).
- Carefully fold into egg whites.
- Let the mixture rest in the fridge for 30 minutes so that the coconut can soak up the mixture.
- Preheat the oven to 350 degrees
- Gently spoon in 1 tablespoon scoops on to parchment paper lined baking sheet.
- Bake for 8-12 minutes until just starting to brown.
Ever made macaroons?