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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.
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.
You only need SIX ingredients to make these healthy coconut macaroons… minus the chocolate chips (which are optional, but highly recommended!).
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.
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.
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.
Leave a Comment
These are freaking awesome!!! I love coconut and this is the perfect sweet treat that I can feel good about eating! I even use a little less maple syrup and they still come out perfect :). Such a winner recipe – I’ve made them every week for the past month!
Yay! I’m glad you’re loving this recipe, Kris. Thanks for sharing your review, I really appreciate it!
What a hit these were. One person said “this is the best macaroon she ever had”. Another person ate 2. They were so yummy. Will have to double the recipe next time so there are leftovers.
Woo! Love to hear that, Gabrielle! Thank you for sharing, it means so much to me!
My kids liked it very much and it turned out awesome. Thanks for the wonderful recipes
Woo! Love when a recipe is a hit with kiddos. Thanks for sharing, Sabitha!
Absolutely delicious!
Yay! Thanks for sharing, Janice! 🙂
Will another gluten free flour work for these. I can’t have almonds.
Hi, Kathy. I haven’t tried it, so I’m not sure how they would turn out but you could try using oat flour or even quinoa flour, or a gluten-free flour such as Bob’s Red Mill 1-for-1 gf flour. I don’t recommend using coconut flour as it is not an even swap and absorbs more moisture than other flours. If you try them with a different flour let me know how they turn out!