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Coconut Macaroons Recipe

April 11, 2014 by Katie Wells
Coconut Macaroons Recipe

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

Coconut Macaroons Recipe

Katie Wells
Simple and nutritious coconut macaroons made with egg whites, flaked coconut, and optional natural sweetener.
3.74 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 50 mins
Servings 24
Calories 156 kcal

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

If your mix seems a little too liquidy you can add a small amount of coconut flour. 

Nutrition

Serving: 2gCalories: 156kcalCarbohydrates: 20gProtein: 2.5gFat: 7.6gSaturated Fat: 6.6gCholesterol: 4mgSodium: 109mgFiber: 2.1gSugar: 15.9g
Tried this recipe?Let us know how it was!

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?

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Category: Dessert Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (37 Comments)

  1. Karaina

    April 14, 2014 at 10:51 AM

    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

    Reply
    • Katie - Wellness Mama

      April 14, 2014 at 11:51 AM

      Yes and yes

      Reply
  2. Shelagh

    April 13, 2014 at 8:22 PM

    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 🙂

    Reply
  3. Isabel

    April 13, 2014 at 4:16 PM

    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 !

    Reply
  4. Stacey

    April 13, 2014 at 9:47 AM

    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!)

    Reply
    • Helga

      April 26, 2014 at 11:10 PM

      I have the same problem – there is no ingredient list.

      Reply
      • Katie - Wellness Mama

        April 29, 2014 at 10:31 PM

        Should be fixed now.

        Reply
  5. emmy

    April 13, 2014 at 8:04 AM

    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.

    Reply
  6. Purelytwins

    April 12, 2014 at 6:59 PM

    these sounds wonderful, especially with maca! Love the flavor maca can give 🙂

    Reply
  7. Grace

    April 12, 2014 at 3:47 PM

    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!

    Reply
  8. Allyson Meyler

    April 12, 2014 at 8:43 AM

    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

    Reply
  9. Shelagh

    April 12, 2014 at 12:58 AM

    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 🙂

    Reply
    • Morgen Parks

      December 13, 2015 at 2:05 PM

      I had the same exact thing happen to mine!

      Reply
      • Sabrina

        May 16, 2016 at 7:46 PM

        4 stars
        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.

        Reply
        • Joy

          May 17, 2016 at 12:27 AM

          5 stars
          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!

          Reply
  10. erin

    April 11, 2014 at 10:11 PM

    Could you add more maca, as that’s not even the lowest recommended dose. Would it change the texture and taste too much?

    Reply
    • Katie - Wellness Mama

      April 12, 2014 at 2:00 PM

      You can definitely add more. It shouldn’t affect the taste much at all

      Reply
      • Elise

        April 27, 2014 at 10:35 PM

        The ingredients are missing from the recipe- could you please put them back in? Thanks! 🙂

        Reply
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