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.

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.

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.

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:

• Coconut Protein Balls
• 4-Ingredient Almond Coconut Cookies
• Chocolate Coconut Macaroons
• Chocolate Coconut Macaroons
• Trail Mix Coconut Butter Cups
• No Bake Coconut Quinoa Cookies
• Coconut Chocolate Chip Larabars

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

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★★★★★

5 from 11 reviews

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

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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.

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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

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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