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.
Coconut Macaroons Recipe
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.
Notes
Nutrition
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Ever made macaroons?
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Just made them! Light and delicious!
I also experienced many problems with this.
First, I could not keep the egg white hard while adding the rest so it got destroyed, even though I was extra careful. Then I also had the liquid separation during the waiting period. Then, it would have been important to emphasize that the flakes must be quite small, otherwise it doesn’t work.
I baked them as cupcakes but they fall into many pieces immediately.
Total disaster.
Wellness mama, if you want more uses for the coconut, shredded or desiccated, Google fat bombs, specifically paleo ones. Also make your own coconut butter if you have a high speed blender.
I made these with stevia subbed in ( no honey ) and chai spiced oil that I made with coconut oil and they are delicious! I didn’t have the liquid issue…maybe because I didn’t use a liquid sweetener?
Everything turned out perfect.
It was delicious.
Everyone liked it.
I just made these and they turned out perfect i like them really crunchy so let them bake longer i didn’t have any maca powder, and anyone that has tried them and not been successful, don’t forget allot of variances can change some eggs have more white in them and a host of other things, as i bake allot i can see what sorts of consistency usually works and then know if you need to add a little extra of an ingredient, if in doubt just use more coconut it will soak up the excess liquid, mine turned out just perfect but i was using 8 egg whites after making a creme caramel so i just guessed how much of everything.
Same problem as others. Will not make again