Healthy Coconut Macaroons

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.

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

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.

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.

DETOX MACAROONS

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.

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

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.

Print
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A tray of nine macaroons drizzled with dark chocolate, viewed from above..

Healthy Coconut Macroons


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 15
  • Diet: Vegan

Description

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.


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
  • 34 Tablespoons dairy-free chocolate chips + coconut oil, if needed

Instructions

  1. Preheat oven to 300°F.
  2. Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.
  3. Use a rounded Tablespoon or small cooke scoop to scoop batter onto a cookie sheet lined with parchment paper.
  4. 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.
  5. 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.
  6. Dip each macaroon into the melted chocolate and/or drizzle chocolate over each macaroon. 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.

Notes

  • 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!
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 macaroon
  • Calories: 98
  • Sugar: 4g
  • Sodium: 19mg
  • Fat: 8g
  • Saturated Fat: 6g
  • Trans Fat: 0
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: vegan coconut macarrons

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Recipe rating

    61 comments
    1. Lisa
      January 17, 2021 AT 6:23 pm

      Perfect sweet treat without the guilt. Super easy to make too!

      1. Brittany Mullins
        January 17, 2021 AT 6:36 pm

        So glad you enjoyed these macaroons, Lisa! Thanks for the review.

    2. PChiTam
      July 21, 2020 AT 11:13 pm

      OMG! newly discovered you and made this! It was ohhh soooo goood!

      1. Brittany Mullins
        July 22, 2020 AT 12:17 am

        Ahh that makes me so happy to hear! So glad you found me and enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. 🙂

    3. Sam
      July 21, 2020 AT 6:37 pm

      These were delicious!! I didn’t add chocolate, they were totally perfect without. I was looking at another recipe before this, much more complicated calling for room temperature eggs (suggested they sit for an hour to warm up) – like ain’t no one got time for that! This simple recipe is absolutely sufficient. I will be making them again! I have an idea as to why some commenters had theirs spread, maybe they used too hot/warm coconut oil? Mine is already in liquid form so room temp, and they maintained their shape. Just wanted to put that out there. This site is ad ridden which is obnoxious but is common practice these days I suppose. Ok I’m done now. Haha. Thanks for the recipe!

      1. Brittany Mullins
        July 22, 2020 AT 12:20 am

        Thanks for trying these macaroons, Sam! I’m glad you enjoyed them. 🙂

    4. Noha
      June 23, 2020 AT 7:09 pm

      These turned out so good!! Mine also flattened a little in the oven, but I just pinched them up to reform the macaroon shape and they came out great. Will definitely be making these again!

      1. Brittany Mullins
        June 24, 2020 AT 10:22 pm

        So glad these macaroons turned out for you, Noha. And I’m glad you were able to reform them a bit. Sorry that happened! Did you change anything about the recipe? Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    5. Irma
      June 23, 2020 AT 4:31 pm

      Can you repost the link to the coconut- the link above didnt work.

      1. Brittany Mullins
        June 23, 2020 AT 6:26 pm

        Hey Irma – Sorry about that, here‘s one example of the coconut.

    6. Rory Hunter
      June 6, 2020 AT 5:01 pm

      If I only have sweetened coconut flakes how will this change the recipe?

      1. Brittany Mullins
        June 8, 2020 AT 11:32 am

        Hey Rory – I wouldn’t recommend using coconut flakes because the macaroons won’t hold together as well and will spread way too much.

    7. Lilian
      April 25, 2020 AT 6:14 pm

      I have made this recipe 3 times already and it’s now my husband favorite dessert by far!!!
      The first time I replaced the almond flour with coconut flour but the macaroons were a bit dry.
      Thanks for this recipe.

    8. Emily
      April 14, 2020 AT 3:07 pm

      Can I replace the almond flour with coconut flour?

      1. Brittany Mullins
        April 14, 2020 AT 5:53 pm

        Hey Emily – You can certainly try it, but coconut flour soaks up more liquid than other flours so these macaroons might end up being too dry. Maybe start with 1/4 cup of coconut flour.

    9. Jennifer
      April 14, 2020 AT 2:50 pm

      Hands down one of my husband’s new FAVORITES. Thank you for creating something so incredibly delicious and GF and easy!!! The presentation is an added bonus, Brittany! You are a Recipe Rock Star!!!

      1. Brittany Mullins
        April 14, 2020 AT 5:18 pm

        You’re so welcome, Jennifer!! I’m so glad this macaroon recipe was a hit! As always, thanks so much for trying my recipe and for coming back to leave a comment + star rating. It means the world to me!

    10. Lisa
      March 15, 2020 AT 9:00 am

      Do you have a coconut oil alternative? It’s higher in saturated fat than butter. Is there a healthy alternative?

      1. Brittany Mullins
        March 17, 2020 AT 1:38 pm

        Hey Lisa – You could use butter, ghee or another oil as a substitute for the coconut oil if you prefer.

    11. Carly
      March 2, 2020 AT 11:39 pm

      Mine flattened out but oh so delicious and simple!!! I will definitely make again but play with the amount of oil.

      1. Brittany Mullins
        March 4, 2020 AT 6:28 pm

        Did you use the amount listed or add any extra oil? Either way, I’m so glad these macaroons turned out for you, Carly!! Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3

    12. Hannah
      October 23, 2019 AT 12:06 am

      These are delicious! Mine spread a bit but I don’t mind. I also added chocolate chips instead of doing the chocolate drizzle. Thanks for the great recipe!

      1. Brittany Mullins
        October 23, 2019 AT 12:06 pm

        Hi Hannah! How much coconut oil did you add? I’m thinking that if too much coconut oil got added that might be why the macaroons are spreading a bit. But regardless, I am SO glad you loved them and that they turned out well for you! I really appreciate you coming back to leave a comment and star rating. It means the world to me! <3

    13. Ivana
      February 19, 2019 AT 5:50 pm

      would coconut flour instead of the almond flour?

    14. Courtney
      January 18, 2018 AT 12:03 am

      I have made these twice and they are delicious!! Both times they have spread out ALOT on the pan? SHould I not melt the coconut oil before i add it in?

      1. Brittany Mullins
        March 12, 2018 AT 5:59 pm

        Shoot! I can’t figure out why this is happening to some people but not to others. I’ve made these macaroons at least 5-6 times and it’s never happened to me. What type of coconut did you use?

    15. Lauren Tanner
      January 10, 2018 AT 2:28 pm

      Can you substitute coconut flour for the almond flour?

    16. Lisa
      August 31, 2017 AT 2:30 pm

      mine ended up in a splat on the pan haha. I am going to have to try again I think maybe I added too much coconut oil?

      1. Caitlin
        December 30, 2017 AT 7:26 pm

        This happened to me too, HALP!!!???

        1. Brittany Mullins
          December 30, 2017 AT 8:06 pm

          Gah! Did you measure the coconut oil when it was solid or melted? I’m thinking that if you measured it while it was solid it ended up being too much and that’s why the macaroons aren’t holding together.

          1. Whitney
            January 6, 2018 AT 5:54 pm

            I just made these a second time and doubled the batch. The first time they kept they’re form for the most part but not so much this time. I did melt the coconut oil. I’m thinking next time I’ll leave out a tablespoon or two of the oil. They might not look so pretty but they’re still so good!!!

    17. Paola
      June 1, 2017 AT 10:11 am

      This looks perfect for something a little sweet throughout the day. Thanks for sharing!

    18. Alyssa @ life of blyss
      May 30, 2017 AT 3:44 pm

      These look deeeelish! I’m pinning them on my “to-make” list. :-*

      1. Brittany Mullins
        May 31, 2017 AT 10:06 am

        Yay!!! You will love these. <3

    19. Izzy Bruning
      May 24, 2017 AT 4:59 pm

      Healthy macaroons?
      Yes please!!!
      Izzy | Pinch of delight

    20. jordan @ dancing for donuts
      May 24, 2017 AT 1:22 pm

      ooohhhhhh i’m a sucker for macaroons but this version is so much healthier!! love that they’re not a billion ingredients or steps! can’t wait to make them, thank you for sharing 🙂

    21. Emily @ Pizza & Pull-ups
      May 24, 2017 AT 12:56 pm

      These looks like the perfect little something sweet, thanks for sharing!

    22. Juliette | Namastay Traveling
      May 24, 2017 AT 12:43 pm

      I love a recipe where I already have all the ingredients! This will be perfect for this long weekend!

    23. Margot
      April 15, 2014 AT 1:16 am

      I’m impressed with how crispy and delicious these are for having few ingredients! Very nice work, I’ll probably make them again!

      1. Brittany Mullins
        April 15, 2014 AT 8:37 am

        So glad to hear that you liked them Margot. I love that they’re crispy too!

    24. Alice
      January 20, 2014 AT 5:52 am

      Can I replace the maple syrup with fruit (fresh/frozen/dried)?

      Sweetners are too controversial to use…

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