We love all things coconut at our house. I have 101 ways to use coconut oil, many of which aren’t even food related. Coconut macaroons are one delicious way to get more coconut oil in your life.
I use coconut a lot in cooking. The oil is great for baking, roasting, sautéing, and frying. And I substitute coconut flour for traditional wheat flour in a lot of recipes. But I’ve always wished I had more uses for flaked and shredded coconut.
Macaroons vs. Macarons
One little letter makes a big difference. Both types of cookies are made with large egg whites whisked into a stiff foam, but that’s pretty much where the similarities end.
Macarons are sandwich cookies made with finely ground almond flour. They’re usually colorful, crispy on the edges, and have some kind of filling between the two cookies.
Macaroons are more dense and chewy and have shredded coconut folded into the meringue. They’re usually a lovely golden brown and are frequently drizzled with or dipped in chocolate. I use 2 teaspoons vanilla extract in my recipe, but you could also try almond extract if you prefer. They’re naturally gluten-free and can easily be made healthy with a few tweaks.
My Healthier Coconut Macaroons
I’ve made a few modifications to the traditional macaroon recipe to fit more in line with the way we eat.
Sweetener: Instead of refined sugar or condensed milk, I like to use raw honey or maple syrup.
Coconut: Instead of sweetened coconut, I almost always use unsweetened coconut flakes or shreds in my recipes and coconut cookies. This adds the delicious coconut flavor we need for the perfect coconut macaroons.
Maca Powder: This one is my own add-in. The name even suggests it… “maca”roons (get it? – Ok, maybe it’s just me). Either way, maca adds some extra nutrients. It’s completely optional though and you can just leave it out if you want to.
More Coconut Lover Dessert Recipes
If these macaroons aren’t calling your name you might like one of these other coconut desserts.
Homemade Junior Mints – made with coconut oil
Coconut Macaroons Recipe
- In a mixing bowl, whisk the egg whites and salt until stiff peaks form.
- In a separate large bowl mix together the honey or maple syrup, vanilla, coconut flakes, melted coconut oil or butter, and maca.
- Carefully fold the coconut mixture into the egg whites.
- Let the mixture rest in the refrigerator for 30 minutes so the coconut can soak up the liquid.
- Preheat the oven to 350°F.
- Line a baking sheet or cookie sheet with parchment paper.
- Use a 1 tablespoon measure or cookie scoop to scoop the macaroon mixture onto the prepared baking sheet. Leave a small amount of space between each one.
- Bake for 8-12 minutes on the lined baking sheet until just starting to brown.
- Remove to a wire rack to cool and store in an airtight container at room temperature.
Have you ever made coconut macaroons before? What’s your favorite way to use shredded coconut? Leave a comment and let me know!