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 62 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

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




    117 comments
    1. Kris
      April 29, 2022 AT 8:39 pm

      5 stars
      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!

      1. Brittany Mullins
        May 2, 2022 AT 7:41 am

        Yay! I’m glad you’re loving this recipe, Kris. Thanks for sharing your review, I really appreciate it!

    2. Gabrielle
      April 26, 2022 AT 12:11 pm

      5 stars
      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.

      1. Brittany Mullins
        April 27, 2022 AT 7:22 am

        Woo! Love to hear that, Gabrielle! Thank you for sharing, it means so much to me!

    3. Sabitha
      April 22, 2022 AT 5:58 am

      5 stars
      My kids liked it very much and it turned out awesome. Thanks for the wonderful recipes

      1. Brittany Mullins
        April 22, 2022 AT 7:52 am

        Woo! Love when a recipe is a hit with kiddos. Thanks for sharing, Sabitha!

    4. Janice
      April 18, 2022 AT 8:41 pm

      5 stars
      Absolutely delicious!

      1. Brittany Mullins
        April 19, 2022 AT 8:11 am

        Yay! Thanks for sharing, Janice! 🙂

    5. kathy
      April 14, 2022 AT 10:14 am

      Will another gluten free flour work for these. I can’t have almonds.

      1. Brittany Mullins
        April 15, 2022 AT 7:59 am

        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!

Parchment paper lined with protein balls.

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