These health coconut 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.
I figured with all the salads I’ve been posting for the Salad Every Day Challenge we needed a little dessert.
Luckily these detox macaroons are healthy, detox approved and won’t undo any of the progress you’ve made. I know summer is just around the corner and we all want to look good in our suits. 😉
The best part? You only need SIX ingredients… minus the chocolate chips (which are optional). 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 an 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.
If you like coconut, you’re in luck because these coconut macaroons are loaded with coconut flavor. 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.
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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!
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
- 1/2 teaspoon vanilla
- 1/8 teaspoon sea salt
- 3–4 Tablespoons dairy-free chocolate chips + coconut oil, if needed
Instructions
- Preheat oven to 300°F.
- Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.
- Use a Tablespoon to scoop batter onto a cookie sheet lined with parchment paper.
- 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.
- 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 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!
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
Amy @ fitnessmeetsfrosting.com says
January 3, 2014 at 7:52 pmSo jealous you got to meet them in person! Do you have their nutrition plan? I’ve been debating buying it for over a year now haha, but I’m not sure it’s worth the price. Cannot wait to try these Macaroons!
Jordan Lynn // Life Between Lattes says
January 3, 2014 at 8:02 pmThese macaroons look so good! I really want to watch Toned Up, but I don’t have cable. I’m hoping eventually they put it on Hulu – it looks really entertaining/ interesting. Happy 2014!
purelytwins says
January 3, 2014 at 8:10 pmwe did not get to watch it, so sad!! we hope to catch in online somewhere
love macaroons 😉
Sara @ LovingOnTheRun says
January 3, 2014 at 8:59 pmYum these looks delicious! I wanted to watch the Tone It Up show but we don’t have cable – I guess i’ll have to wait until there is a way I can watch it via the internet.
Cindy says
January 3, 2014 at 9:19 pmThese sound SO tasty! Any ideas for someone who can’t have almonds for a substitution ?
Kelsey @ Ramblings of Change says
January 4, 2014 at 8:58 amYum! These look great!
D @ The Kosher Cave Girl says
January 4, 2014 at 10:53 amThese look yummy! And I love your nails, by the way!
★★★★★
Lauren @ Fun, Fit and Fabulous! says
January 4, 2014 at 1:13 pmI can’t wait to try these. They look delicious and I even have most of the ingredients on hand already! Perfect!
★★★★★
Jeanette says
January 4, 2014 at 4:29 pmI enjoyed watching the premiere too – I hope they show even more of the “business” side of TIU in future episodes. I really admire K&K and the amazing business they’ve created together. This recipe looks yummy – and your nails are adorable, as usual! 😉
★★★★★
Kira - HealthAble Old Soul says
January 4, 2014 at 5:04 pmThis is great how you brought this recipe up! I love how you combined olive oil, coconut, and carob in one recipe because these have such wonderful benefits!
The Wooden Spoon says
January 5, 2014 at 9:25 amDetox: you knew just what I needed after getting back from my holidays! Happy New Years!
Tina Muir says
January 5, 2014 at 9:59 amYum! I LOVE carob, and you very rarely come across carob recipes! This would be a great sweet treat after a training run. Thanks so much for sharing! These look adorable!
Julie says
January 5, 2014 at 11:50 amCan I pin your recipes? I couldn’t seem to find it on pinterest. I want to pin this one so badly 🙂 looks lovely!!!
Eating Bird Food says
January 5, 2014 at 2:00 pmDefinitely. There’s a little pin button at the bottom of each post but you can also find it here: http://www.pinterest.com/pin/44754590021280717/
Brittney @ Sweets 'N' Greens says
January 5, 2014 at 8:24 pmI love the Tone It Up girls! I’m actually participating in the Love Your Body challenge this year. But I agree about the show – 10:30 is laate!
Alice says
January 19, 2014 at 1:21 pmI don’t have carob chips but I do have carob powder – how much of this should I use in the recipe instead of the carob chips?
Thanks
Eating Bird Food says
January 19, 2014 at 5:29 pmHi Alice. I would use 1/2 – 1 Tablespoon of carob powder or you could leave out the carob chips/powder if you’d like.
Alice says
January 19, 2014 at 5:44 pmThanks,
Can I also use coconut flour instead of shredded coconut?
And can I use molasses or honey instead of maple syrup?
If yes to both – what quantities?
Alice
Eating Bird Food says
January 19, 2014 at 5:59 pmHi Alice. You can certainly try these items but I haven’t experimented with them so I’m not sure how the macaroons will turn out. I think coconut flour would really change the texture and not be the best sub. I would stick with the shredded coconut if possible. Let me know if you try the recipe. 🙂
Alice says
January 20, 2014 at 5:52 amCan I replace the maple syrup with fruit (fresh/frozen/dried)?
Sweetners are too controversial to use…
Margot says
April 15, 2014 at 1:16 amI’m impressed with how crispy and delicious these are for having few ingredients! Very nice work, I’ll probably make them again!
Brittany Mullins says
April 15, 2014 at 8:37 amSo glad to hear that you liked them Margot. I love that they’re crispy too!
Juliette | Namastay Traveling says
May 24, 2017 at 12:43 pmI love a recipe where I already have all the ingredients! This will be perfect for this long weekend!
Emily @ Pizza & Pull-ups says
May 24, 2017 at 12:56 pmThese looks like the perfect little something sweet, thanks for sharing!
jordan @ dancing for donuts says
May 24, 2017 at 1:22 pmooohhhhhh 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 🙂
Izzy Bruning says
May 24, 2017 at 4:59 pmHealthy macaroons?
Yes please!!!
Izzy | Pinch of delight
Shannon says
May 24, 2017 at 5:12 pmThese look amazing and I can’t wait to try them! So easy to make, too! Thanks for sharing.
http://www.shananigansnotebook.blogspot.com
Alyssa @ life of blyss says
May 30, 2017 at 3:44 pmThese look deeeelish! I’m pinning them on my “to-make” list. :-*
Brittany Mullins says
May 31, 2017 at 10:06 amYay!!! You will love these. <3
Paola says
June 1, 2017 at 10:11 amThis looks perfect for something a little sweet throughout the day. Thanks for sharing!
Lisa says
August 31, 2017 at 2:30 pmmine 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?
Caitlin says
December 30, 2017 at 7:26 pmThis happened to me too, HALP!!!???
Brittany Mullins says
December 30, 2017 at 8:06 pmGah! 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.
Whitney says
January 6, 2018 at 5:54 pmI 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!!!
Lauren Tanner says
January 10, 2018 at 2:28 pmCan you substitute coconut flour for the almond flour?
Courtney says
January 18, 2018 at 12:03 amI 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?
Brittany Mullins says
March 12, 2018 at 5:59 pmShoot! 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?
Ivana says
February 19, 2019 at 5:50 pmwould coconut flour instead of the almond flour?