Healthy Coconut Macaroons

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These healthy coconut macaroons are perfect for when you’re craving something sweet, but want to stick with your healthy eating goals! Paleo-friendly, gluten-free, vegan and sweetened only with pure maple syrup.

If you like coconut, you’re in luck because these coconut macaroons are loaded with coconut flavor and super easy to whip up!

Once baked, they’re crispy on the outside with a tender and moist center. For this version I melted chocolate chips for dipping and drizzling, but the chocolate is totally optional. They’re 100% delicious without the chocolate as well.

Six macaroons drizzled with dark chocolate, viewed from above.

What Type of Coconut to Use

One important ingredient tip to note! You have to use unsweetened fine or desiccated shredded coconut. This is super important because if you use the longer shreds, the macaroons won’t hold together and they’ll spread across the pan. I’ve found a couple brands that make fine shredded coconut that works perfectly including Let’s Do Organic (they sell it at most grocery stores, on Amazon and at Target) or the Bob’s Red Mill fine shredded coconut.

A stack of macaroons drizzled with dark chocolate. A few macaroons are out of focus in the background.

Ingredients Needed

You only need SIX ingredients to make these healthy coconut macaroons… minus the chocolate chips (which are optional, but highly recommended!).

  • unsweetened fine shredded/desiccated coconut – see note above
  • almond flour make sure you grab almond flour, not almond meal!
  • maple syrup pure maple syrup is the perfect natural sweetener to use because it’s liquid.
  • coconut oil
  • vanilla
  • sea salt
  • dairy-free chocolate chips (optional for drizzle) – I love Lily’s chocolate chips for a low-sugar option and Enjoy Life chocolate chips for a dairy-free/soy-free option.
A tray of nine macaroons drizzled with dark chocolate, viewed from above.

How to Make Coconut Macaroons

Combine Ingredients – Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.

Bake Use a rounded Tablespoon or small cooke scoop to scoop batter onto a cookie sheet lined with parchment paper. Bake for 20-22 minutes.

Let Cool Once done baking, remove from oven and let cool. They will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.

Melt Chocolate (optional) If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren’t melted, heat for another 10 seconds or so. If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out.

Dip in Chocolate – Dip each macaroon into the melted chocolate and/or drizzle chocolate over each macaroon.

Set – Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden.

A tray of macaroons drizzled with dark chocolate.

How to Store Coconut Macaroons

Store any leftover macaroons in the fridge or freezer. If you do store them in the freezer, let them sit out at least 10 minutes before eating. They’re really hard straight from the freezer.

More Coconut Treats to Try:

If you make these healthy coconut macaroons please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers.

Healthy Coconut Macroons

4 from 35 votes
These healthy coconut macaroons are perfect for when you’re craving something sweet, but want to stick with your healthy eating goals! Paleo-friendly, gluten-free, vegan and sweetened only with pure maple syrup.
A tray of nine macaroons drizzled with dark chocolate, viewed from above..
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 15

Ingredients

  • 1 cup unsweetened fine shredded/desiccated coconut, see note
  • 1/2 cup almond flour
  • 1/4 cup pure maple syrup
  • 3 Tablespoons melted coconut oil, be sure to measure it liquid
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 3-4 Tablespoons dairy-free chocolate chips + coconut oil, if needed

Instructions
 

  • Preheat oven: Preheat oven to 300°F.
  • Combine ingredients: Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.
  • Form macaroons: Use a rounded Tablespoon or small cooke scoop to scoop batter onto a cookie sheet lined with parchment paper.
  • Bake: Bake for 20-22 minutes. Remove from oven and let cool. They will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.
  • Melt chocolate: If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren’t melted, heat for another 10 seconds or so. If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out.
  • Dip in chocolate: Dip each macaroon into the melted chocolate and/or drizzle chocolate over each macaroon.
  • Set: Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store any leftover macaroons in the fridge or freezer. If you do store them in the freezer, let them sit out at least 10 minutes before eating. They’re really hard straight from the freezer.

Video

Notes

  • Coconut: Be sure to use fine shredded/desiccated coconut. With this type of coconut, the shreds are really tiny and the coconut is more dry. If you use regular shredded coconut (the long strands) the macaroons won’t hold together as well and will spread way too much!

Nutrition

Serving: 1macaroon Calories: 98kcal Carbohydrates: 6g Protein: 1g Fat: 8g Saturated Fat: 6g Sodium: 19mg Fiber: 1g Sugar: 4g
Course: Dessert
Cuisine: American
Keyword: vegan coconut macarrons

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    93 comments
    1. Ekta
      October 11, 2021 AT 1:02 am

      Loved these. Am avoiding gluten and wanted a sweet treat for those cravings. They came out perfectly sweet without the dryness/crumbly texture that coconut flour desserts have. This one is a keeper.

      1. Brittany Mullins
        October 12, 2021 AT 10:10 am

        Yay!! So pumped to hear your enjoyed these coconut macaroons, Ekta! Thanks so much for trying them out and coming back to leave a review. I really appreciate it!

    2. Roxanne Reed
      September 21, 2021 AT 7:15 pm

      1 star
      Too dry. Very crumbly. Will not make again.

      1. Brittany Mullins
        September 23, 2021 AT 7:26 pm

        So sorry to her that, Roxanne. I haven’t ever had issues with these turning out dry before. Did you change anything about the recipe?

    3. prachi
      May 8, 2021 AT 7:39 pm

      5 stars
      Turned out perfectly and had no issues with spreading on the pan during baking! Love how easy these are to throw together

      1. Brittany Mullins
        May 10, 2021 AT 10:49 am

        Woo!! So glad you enjyed this macaroons, Prachi! Thanks for the review. I really appreciate it!

    4. Katie
      April 24, 2021 AT 2:00 pm

      5 stars
      Love these sweet little cookies so much!!! I pulsed regular coconut in my blender and they were perfect. They were a huge hit at our community Easter egg hunt, and I’m making them again just for myself!

      1. Brittany Mullins
        April 26, 2021 AT 11:14 am

        Yay! That’s so wonderful to hear, Katie! I’m so glad everyone enjoyed these macaroons. Thanks for the review. I really appreciate it!

    5. snausage
      April 8, 2021 AT 4:08 pm

      5 stars
      Made these twice in under two weeks! So easy since I have the ingredients on hand all the time. My first batch spread too much so I cut back to only 2 T. melted coconut oil and they were perfect. I also added mini chips to the 2nd batch. Super tasty and much less of a mess than melting chocolate. Thanks for another great recipe, Brittany!

      1. Brittany Mullins
        April 8, 2021 AT 7:49 pm

        So glad these coconut macaroons were a hit, Kelly. Thanks for making them and coming back to leave a review. It means the world to me.

Parchment paper lined with protein balls.

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