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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

Servings

24

Ingredients

Instructions

  • 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

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.

Notes

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

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

Sources
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.

Comments

37 responses to “Coconut Macaroons Recipe”

  1. Viktoria Avatar

    1 star
    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.

  2. Linda Avatar

    4 stars
    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?

  3. Maryam Avatar

    5 stars
    Everything turned out perfect.
    It was delicious.
    Everyone liked it.

  4. Amanda Avatar

    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.

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