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.
Coconut Macaroons Recipe
- 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.
Ever made macaroons?