Coconut Macaroons Recipe

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Wellness Mama » Blog » Recipes » Coconut Macaroons Recipe

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.

This macaroon recipe is one of my solutions to that. It’s also a great way to use the extra egg whites left over from making hollandaise sauce. I use a lot of egg yolks in my homemade mayo too.

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.

Coconut Macaroons Recipe

Simple and nutritious coconut macaroons made with egg whites, flaked coconut, and honey for sweetness.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 50 minutes
Calories 56kcal
Author Katie Wells





  • 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.


Nutrition Facts
Coconut Macaroons Recipe
Amount Per Serving
Calories 56 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.1g
Sodium 30mg1%
Potassium 43mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin C 0.1mg0%
Calcium 3mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.


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

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Have you ever made coconut macaroons before? What’s your favorite way to use shredded coconut? Leave a comment and let me know!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.


37 responses to “Coconut Macaroons Recipe”

  1. JulieAnn Avatar

    3 stars
    Mixed results with these guys. Most turned out fine, a few fell apart and a few were close to it but didn’t break completely. Taste is fine. I’ll probably go to a different recipe because the ingredients are too expensive to lose some of them.

  2. Michelle Frey Avatar
    Michelle Frey

    I have baked these delicious macaroons twice for my son already and he loves them! They come out perfectly, even though I skipped the vanilla extract.

  3. Tim Avatar

    Followed the recipe to the letter and when they came out the macrons smelled great. However, even after having them cool for a very long time, when picked up they completely fell apart. Sorry to say I shoved them into the bin altogether.

    1. Shari Garcia Avatar
      Shari Garcia

      2 stars
      I seemed to have the same results as well. But they were nice and light/not too sweet.

  4. flowr Avatar

    what do i do if i dont have the partchment paper like other than buying it. Im pretty sure i spelled that wrong but i think you’ll know what im talking about

  5. Nadia Avatar

    5 stars
    I made these with 75 grams of honey instead of 3d cup maple syrup and they turned out great, not too sweet, couldn’t find maca so didn’t use it, made 15 macroons and they worked out at 98calories per macroon.

  6. Mike Brunet Avatar
    Mike Brunet

    Great little recipe, I just made a batch. I was looking for a healthy alternative to using heavy condensed milk and lots of sugar. After reading several comments about liquid standing after mixing and sitting, I modified the process. I mixed the honey, coconut oil and vanilla with the coconut and let it sit for 30 minutes BEFORE I whipped the egg whites and folded them in. That allowed the liquid to be absorbed by the coconut without jeopardizing the fluffiness of the whipped egg whites. I didn’t have Maca, but figured that it would also absorb some liquid. I read the comment about substituting Chia seed, but didn’t have that either, so I substituted some ground up some flax seed to help absorb moisture. I also added a pinch if ground cloves for a little extra flavor.

    1. Joy Avatar

      5 stars
      This advice from Mike was really helpful… I avoided all the problems that the other commenters made. I also added some coconut flour instead of Maca or Chia or flaxseed… my macaroons turned out great! I put little liners on the bottom of my greased muffin pans, and this worked well with regard to keeping the macaroons nice and intact and came out easily and in a nice shape. 🙂 Thanks for the great recipe!

  7. Kathy R. Avatar
    Kathy R.

    I’mi so new to all of this but have been using the coconut oil for a week. I just ordered coconut flakes as my store doesn’t carry any without chemicals. Also I ordered gelatin. Would it be possible to inco?rporate gelatin into this recipe

  8. Amy Avatar

    I dont even have to wait for Passover to be over before I can try these, just leaving out the Maca for the rest of the family!

  9. JoAn Avatar

    These are delicious. I had a bar of 85% dark chocolate and I melted part of it and drizzled it on top of the cookies after they cooled. MMMMM Good. Thank you for the recipe.

  10. Karaina Avatar

    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

  11. Shelagh Avatar

    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 🙂

  12. Isabel Avatar

    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 !

  13. Stacey Avatar

    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!)

  14. emmy Avatar

    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.

  15. Purelytwins Avatar

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

  16. Grace Avatar

    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!

  17. Allyson Meyler Avatar
    Allyson Meyler

    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

  18. Shelagh Avatar

    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 🙂

      1. Sabrina Avatar

        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.

        1. Joy Avatar

          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!

  19. erin Avatar

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

      1. Elise Avatar

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

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