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
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Ever made macaroons?
9 Natural Home Remedies for Mastitis
»
Can I use coconut sugar in place of the maple syrup? Would adding a bit of ground chia seeds in place of the Maca work?
Thanks, Katie
Yes and yes
Hi there, I tried your recipe today leaving out the Maca as I didn’t have any. After leaving it in the fridge for 30 minutes I found that there was a bit of liquid in the bottom of the bowl. I mixed it in a bit and put spoonfuls on the tray. When they cooked they had some syrupy mixture spread out from each of them. What did I do wrong? They were still yummy by the way 🙂
Hi ,
Bit confused on the Maca front .
Just read an article that says any properties the Maca has is lost once added to some thing hot .And the macaroons are baked .Mama could you please explain if this is the case why use Maca ?
Cheers !
I want to print this recipe but when I click on your “print” button the ingredient list is missing from the page. (By the way, I soooo appreciate your giving us the ability to print your recipes…thank you!)
I have the same problem – there is no ingredient list.
Should be fixed now.
Maca is very hard on the adrenal glands, just thought I’d mention that since you are trying to solve the hypo thyroid puzzle and sometimes adrenal fatigue needs to be corrected first. Maca will make adrenal fatigue worse in the long run as it is a stimulant.
these sounds wonderful, especially with maca! Love the flavor maca can give 🙂
I had the same issue with the liquid separating while in the fridge and also on the baking sheet. Could it be, that the maple syrup is too runny for this mixture and doesn’t mix well with the eggs? I am going to try this out with honey for the next batch. Will see what happens 🙂 they are in the oven now, but I am really looking forward to the end result. Your blog has been a wonderful resource for me and my family on becoming healthier and on having a house that is chemical free 🙂 Thank you Katie!
perfect! I’m doing GAPS but can’t tolerate egg whites. always looking for ideas to use up the whites for my husband!
thanks for the post
Hi there, I tried your recipe today leaving out the Maca as I didn’t have any. After leaving it in the ridge for 30 minutes I found that there was a bit of liquid in the bottom of the bowl. I mixed it in a bit and put spoonfuls on the tray. When they cooked they had some syrupy mixture spread out from each of them. What did I do wrong? They were still yummy by the way 🙂
I had the same exact thing happen to mine!
Me too, same thing happened. Still came out delicious though. I had to turn up the temp on mine to get them to cook. I live in NM so sometimes baking is trial and error. I’ll definitely make these again and will play with the amounts to see If I can eliminate the pool of liquid during baking.
Thought I would just mention that I added a teaspoon of coconut flour as I didn’t have the Maca… it absorbed the excess liquid very well, and added nicely to the overall texture of the macaroon… It has become a family favourite now!
Could you add more maca, as that’s not even the lowest recommended dose. Would it change the texture and taste too much?
You can definitely add more. It shouldn’t affect the taste much at all
The ingredients are missing from the recipe- could you please put them back in? Thanks! 🙂