Coconut Macaroons
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These healthy coconut macaroons are crisp on the outside and chewy on the inside. They’re vegan, gluten-free, naturally sweetened and only require 6 main ingredients!
If you like coconut you have to try my coconut macaroons because they are jam-packed with coconut flavor! They’re so dang delicious 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, but everything is better with chocolate, am I right?!
I love making these macaroons for Passover or Easter, but they’re delicious any time!
Why You’ll Love These Coconut Macaroons
- Six ingredients – You only need 6 main ingredients to make these coconut macaroons!
- Healthy – These macaroons are the perfect healthier treat to enjoy whenever you’re craving something sweet. No egg whites, no sweetened condensed milk, no sweetened coconut and no refined sugar or flour in this recipe! Plus, one macaroon only has 4 grams of sugar!
- Perfect texture – They have the perfect chewy texture, while being crisp on the outside and moist on the inside.
- Allergen friendly – These bites are gluten-free, vegan and refined sugar-free, so are perfect for anyone with dietary or allergy restrictions.
// ★★★★★ Review //
“I made these spontaneously on a weeknight because they looked SO GOOD. And they exceeded expectations. Had my husband not seen me make them he would have thought I bought them! A third of them were gone before I dipped any in chocolate (they’re so good warm from the oven). The best ever, and without all the refined sugar of more traditional macaroons. Thank you EBF!!” – Danielle
Ingredients Needed
As I mentioned, you only need SIX ingredients to make these healthy coconut macaroons… minus the chocolate chips (which are optional, but highly recommended!). Here’s what you need:
- unsweetened fine shredded/desiccated coconut – 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 or the Bob’s Red Mill fine shredded coconut.
- 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 – acts as a binder to help keep the macaroons together. You’ll want to measure your coconut oil in liquid form.
- vanilla – the perfect flavor enhancer.
- sea salt – brings all the flavors together.
- dairy-free chocolate chips – this is optional, but I love the macaroons with a chocolate drizzle. I love Lily’s chocolate chips for a low-sugar option and Enjoy Life dark chocolate chips for a dairy-free/soy-free option.
How to Make Healthy Coconut Macaroons
This recipe is easy peasy and pretty hands off! Here’s how to make it:
Step 1: Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.
Step 2: Use a rounded Tablespoon or small cookie scoop to scoop batter onto a baking sheet lined with parchment paper. Bake for 20-22 minutes. 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.
Step 3: 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. After the chocolate has set your macaroons are ready to enjoy!
Brittany’s Tips!
- Don’t swap ingredients: I don’t recommend swapping any of the ingredients for this recipe otherwise your macaroons will likely have a different texture/consistency.
- Use the right coconut: This is super important! Make sure you’re using unsweetened fine or desiccated shredded coconut. If you use longer coconut shreds or flakes the macaroons won’t hold together or will spread while baking.
- Don’t over-bake: Keep an eye on your macaroons towards the end of baking because they can easily go from golden to burnt in a matter of minutes.
- Let cool before dipping: If adding chocolate, make sure to let the macaroons cool completely before dipping/drizzling with chocolate otherwise they might not hold together.
How to Store Coconut Macaroons
- At room temperature: These macaroons can be left at room temperature in an airtight container for about 5 days. Just be careful as the chocolate could melt slightly depending on the temp of your house.
- In the fridge: This is my preferred method of storing to keep them nice and firm. Store your macaroons in an airtight container in the refrigerator for up to 1 week.
- In the freezer: These macaroons freeze well! To store in the freezer, place in a freezer-safe container or bag and store for up to 3 months. Let them thaw at room temperature or in the fridge 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
- Trail Mix Coconut Butter Cups
- No Bake Coconut Quinoa Cookies
- Coconut Chocolate Chip Larabars
Be sure to check out my full collection of healthy dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Coconut Macaroons
Ingredients
- 1 cup unsweetened fine shredded/desiccated coconut, see note
- ½ cup packed almond flour
- ¼ cup pure maple syrup
- 3 Tablespoons melted coconut oil, be sure to measure it liquid
- ½ teaspoon vanilla
- ⅛ teaspoon sea salt
- ¼ cup chocolate chips + 1 tsp 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 rounded Tablespoon or small cookie scoop 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on May 24, 2017 and republished on May 7, 2024.
Not that this needs another review, but thank you for this recipe! I’ve made it multiple times for many groups of people and it’s always so well received! Everyone who tried them automatically loved them!
One thing I’d like to know is how long are they good for in the fridge? And is it absolutely necessary to store them in the fridge? I’m about to make a couple batches now, but they will only be eaten in 2 days from now. And I can’t put them in the freezer.
Thanks
Aw thank you, Alina! I’m so glad these have been such a hit with everyone — that makes my day. They should be just fine in the fridge for up to one week, but if you’re eating them within 2 days, they’ll still taste great. Storing in the fridge just helps keep them fresh longer, but room temp in a sealed container works too!
These are my favorite “healthy”cookie ever!!! So good! Even my friends think they are great!
So glad this recipe was a hit, Lisa! Thanks for coming back to leave a review. I so appreciate it!
Do you use refined coconut oil or do you use unrefined coconut oil? Please advise. Thank you.
Hi Laurie – Either will work for this recipe and I have used both for this recipe. Only difference is unrefined will have more of a coconut flavor compared to the refined. Enjoy!
I make these often! Most of the time I skip the chocolate altogether. So good!
Hi, would it be possible to post the measurements in grams and ml as I’m in the UK and had a bit of a disaster trying to convert cup measurements! Thank you.
Hi Maria – Thank you for the feedback. My team and I are working on a way to provide metric measurement on the recipes, hoping to get that option available soon.
Could I use Quinoa Flour instead of Almond Flour?
Thanks
Hi Gloria – I have not tested this recipe with quinoa flour so I am not sure how it would work in this recipe. If you give it a try, let me know how it turns out for you! Enjoy!
Simple to make and VERY good! I made one batch and had to make another because it went quickly.
AH this is perfect! I am so excited to hear that these are a hit, Heather. Thank you for your review & star rating, I so appreciate it!
▢ 1 cup unsweetened fine shredded/desiccated coconut, see note
▢ ½ cup almond flour
▢ ¼ cup pure maple syrup
▢ 3 Tablespoons melted coconut oil, be sure to measure it liquid
▢ ½ teaspoon vanilla
▢ ⅛ teaspoon sea salt
▢ 3-4 Tablespoons dairy-free chocolate chips + coconut oil, if needed
I made that recipe and it didn’t work and all the coconut oil melted, the whey syrup all came together in the heat, I don’t recommend it. Total disaster.
Hi Janeth – As stated in the ingredients list above, the coconut oil needs to be melted before mixing together with the other ingredients. You don’t want to add it in as a solid form or as you found it, it will melt in the oven and the macaroons won’t keep their shape. Hope you will give these another try.
Can I use honey instead of maple syrup?
Hi Maria – I haven’t tried this recipe with honey, but I think it should work. Let me know how they turn out for you. Enjoy!
Is there an alternative to maple syrup for glucose issues ?
Hi Jaclyn – Could you use agave? That would be a good sub. But you do need a liquid sweetener to help these bind together.
Hi Brittany, my hubby was raised in the Jewish faith and we partook in many seders when his parents were alive. Your charoset recipe looks tempting and I’ll try to make it soon. I haven’t eaten matzoh in ages but I’ll have to buy some!
Hi Cathy – thank you so much, I hope you give these recipes a try. I can’t wait to hear how they turn out!
These cookies are soooo good! Thank you for sharing the recipe! The only issue I had was they flattened out. I wasn’t to careful measuring out the coconut oil. I will do a better job of measuring out the oil next time. 🙂
Hi Lilly – I am so glad to hear that you are loving this recipe. Sorry to hear they flattened out a but, could have been from the coconut oil if that was the only thing that was really changed about the recipe. Let me know how these turn out if you make them again! Thank you for your review + star rating, I really appreciate it!
I made them again, and measured out the oil exactly. They came out perfect! These are the perfect treat! 🙂
Ah this is the best! I am so glad to hear these cookies turned out great for you and that you are loving them, Lilly. Thank you for coming back and sharing your review + star rating, I really appreciate it!
what a wonderful recipe this is. But, I used unsweetened carob chips instead of chocolate. My customers love these macaroons. Perfect for a quick sweet.
Ah yay! I am excited to hear that these macaroons are a hit, Terry. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
Do you think I can use a gluten-free flour blend instead of the almond flour?
Hi Lauren – I haven’t tried it, so I’m not sure how they would turn out but you could try using a gluten-free flour such as Bob’s Red Mill 1-for-1 gf flour. If you try them with a different flour let me know how they turn out!
Have not baked the recipe yet, however, crippled with a spinal cord injury in the neck, things are very hard for me to do. This looks easy, something I can do by myself. Excited to try it in the morning. Thank you
I am so sorry to hear this, Deborah. I hope you feel better soon and enjoy these macaroons!
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!
Just made thae macaroons and they are wonderful. Will also be serving them Frida night. Stay tuned for comments. Should I refrigerate them for 2 days?
Hi, Gabrielle. I recommend storing them in the fridge until Friday. Take them out at least 10 minutes before you plan to serve them.
Oh. My. Yum.
I have been doing my best to eliminate refined sugar from my diet (not easy!), which is what led me to these treats. They are SO delicious! I followed the recipe as written. Super easy and flavorful. Quite possibly the best macaroon I have ever had.
Yay! I am so happy to hear that, Sara! Thank you so much for coming back to leave a review, I really appreciate it.
This is a family favorite! I make them all the time for family gatherings and they are always gone. Great recipe!!
Woo! So happy to hear that, Jacky. Thanks for leaving a review, it means the world to me!
These are SO yummy! With and without the chocoate!
Woo! Happy to hear this recipe is a hit for you, Lisa! Thanks for coming back to leave a review, I really appreciate it!
My mom said they’re the best macaroons she’s ever had! Making again for the holidays!
Ah yay! So happy to hear this, Shannon. Thanks so much for trying them out. I so appreciate it!
I make these all the time. I love that they’re so easy and everyone asks me for the recipe!!
Happy to hear you’ve been enjoying these macaroons, Lisa! Thanks for the review!
These are AMAZING! Such an easy and tasty recipe, and they smell wonderful too. I made them with melted butter as I was out of coconut oil and that substitution worked great. Thanks for the recipe, this will be a regular.
Yay!! So pumped you enjoyed these macaroons, Anne. Thanks for letting me know the butter worked as a substitution :).
Loved these. Am avoiding gluten and wanted a sweet treat for those cravings. They came out perfectly sweet without the dryness/crumbly texture that coconut flour desserts have. This one is a keeper.
Yay!! So pumped to hear your enjoyed these coconut macaroons, Ekta! Thanks so much for trying them out and coming back to leave a review. I really appreciate it!
Too dry. Very crumbly. Will not make again.
So sorry to her that, Roxanne. I haven’t ever had issues with these turning out dry before. Did you change anything about the recipe?
Turned out perfectly and had no issues with spreading on the pan during baking! Love how easy these are to throw together
Woo!! So glad you enjyed this macaroons, Prachi! Thanks for the review. I really appreciate it!
Love these sweet little cookies so much!!! I pulsed regular coconut in my blender and they were perfect. They were a huge hit at our community Easter egg hunt, and I’m making them again just for myself!
Yay! That’s so wonderful to hear, Katie! I’m so glad everyone enjoyed these macaroons. Thanks for the review. I really appreciate it!
Made these twice in under two weeks! So easy since I have the ingredients on hand all the time. My first batch spread too much so I cut back to only 2 T. melted coconut oil and they were perfect. I also added mini chips to the 2nd batch. Super tasty and much less of a mess than melting chocolate. Thanks for another great recipe, Brittany!
So glad these coconut macaroons were a hit, Kelly. Thanks for making them and coming back to leave a review. It means the world to me.
These turned out awesome! Husband loved them and I’ve never seen him go for anything coconut. Making without the chocolate next time as it made these a little too sweet for me and honestly the cookie is the best part! I did pulse my coconut in the food processor before mixing and that worked well.
Yay! So glad you loved this recipe, Lori. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
Can’t eat just one. Super easy and so delish.
Yay! So glad you loved these macaroons. Thanks for the review, Maisha. I so appreciate it. 🙂
These are unreal! Just made them for Easter treats and working on a second batch now because they are that good! YUM YUM YUM!
Woo!! So glad you love these macaroons, Ali! Thanks for coming back to leave a review. I so appreciate it. 🙂
I actually am not a huge fan of regular macaroons but I LOVE these. I can’t stop eating them! Thank you thank you for the amazing recipe!
Oh yay!! That makes me so happy to hear, Ciara. I’m so pumped you loved these!! Thanks for the review, I so appreciate it. 🙂
I made these beauties today and they turned out even better than last year. And last year we completely blown away! They are delicious, gorgeous, and SO easy to make! The best part is they are GF so the husb can enjoy! Thank you so much, Brittany!
Yay!! That makes me so happy to hear, Jennifer. Thanks for making them again and for leaving a review. I so appreciate it!
Y’all listen to Brittany when she tells you not to use shredded coconut. 😂 They tasted good, but they fell apart and spread thin in the oven. I had a hard time finding fine shredded coconut, but I ended up using Bob’s Red Mill coconut flakes and just pulsed them in the food processor. The cookies turned out perfectly!! And they taste amazing!
Oh yay!! So glad pulsing the coconut flakes worked for you!! Good tip for anyone else who might be having a hard time finding finely shredded coconut. So glad you loved these, Hannah. Thanks for coming back to leave a review. I so appreciate it!
Made these and they turned out perfect and were delicious. They kept their shape and I had a hard time not eating them all at once. Plus they took no time at all and were SO easy. Thanks for yet another amazing recipe!
Yay!! So glad you love these macaroons!! Thanks for the review. I so appreciate it, Tiffany.
These were so good!! So easy to make, too! Thank you for the recipe!! 🥰
Woo! So glad you loved these macaroons, Kristina. Thanks for coming back to leave a review. I so appreciate it!
Hi – Wondering if I could sub whole-wheat flour or oat flour? Thanks 🙂
I haven’t tried a sub for the almond flour, so I’m not 100% sure how these would turn out with a different flour. Let me know if you try them and how they turn out for you!
I made these spontaneously on a weeknight because they looked SO GOOD. And they exceeded expectations. Had my husband not seen me make them he would have thought I bought them! A third of them were gone before I dipped any in chocolate (they’re so good warm from the oven). The beet ever, and without all the refined sugar of more traditional macaroons. Thank you EBF!!
Yay!! That makes me so happy to hear!! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it, Danielle. 🙂
I would love to try these, but I can’t find fine shredded coconut where I live. Do you think I could pulse it in a blender to get it finer? I’m not sure what it should look like.
Hey Katie! It should look like this. If you only have flakes I bet you could add them to a blender to make more finely shredded coconut for this recipe. Let me know if you end up trying it!!
Perfect sweet treat without the guilt. Super easy to make too!
So glad you enjoyed these macaroons, Lisa! Thanks for the review.
OMG! newly discovered you and made this! It was ohhh soooo goood!
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. 🙂
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!
Thanks for trying these macaroons, Sam! I’m glad you enjoyed them. 🙂
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!
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. 🙂
Can you repost the link to the coconut- the link above didnt work.
Hey Irma – Sorry about that, here‘s one example of the coconut.
If I only have sweetened coconut flakes how will this change the recipe?
Hey Rory – I wouldn’t recommend using coconut flakes because the macaroons won’t hold together as well and will spread way too much.
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.
Can I replace the almond flour with coconut flour?
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.
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!!!
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!
Do you have a coconut oil alternative? It’s higher in saturated fat than butter. Is there a healthy alternative?
Hey Lisa – You could use butter, ghee or another oil as a substitute for the coconut oil if you prefer.
Mine flattened out but oh so delicious and simple!!! I will definitely make again but play with the amount of oil.
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
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!
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
would coconut flour instead of the almond flour?
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?
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?
Can you substitute coconut flour for the almond flour?
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?
This happened to me too, HALP!!!???
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.
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!!!
This looks perfect for something a little sweet throughout the day. Thanks for sharing!
These look deeeelish! I’m pinning them on my “to-make” list. :-*
Yay!!! You will love these. <3
These look amazing and I can’t wait to try them! So easy to make, too! Thanks for sharing.
http://www.shananigansnotebook.blogspot.com
Healthy macaroons?
Yes please!!!
Izzy | Pinch of delight
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 🙂
These looks like the perfect little something sweet, thanks for sharing!
I love a recipe where I already have all the ingredients! This will be perfect for this long weekend!
I’m impressed with how crispy and delicious these are for having few ingredients! Very nice work, I’ll probably make them again!
So glad to hear that you liked them Margot. I love that they’re crispy too!
Can I replace the maple syrup with fruit (fresh/frozen/dried)?
Sweetners are too controversial to use…
Thanks,
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
Hi 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. 🙂
I 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
Hi Alice. I would use 1/2 – 1 Tablespoon of carob powder or you could leave out the carob chips/powder if you’d like.
I 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!
Can I pin your recipes? I couldn’t seem to find it on pinterest. I want to pin this one so badly 🙂 looks lovely!!!
Definitely. 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/
Yum! 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!
Detox: you knew just what I needed after getting back from my holidays! Happy New Years!
This 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!
I 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! 😉
I can’t wait to try these. They look delicious and I even have most of the ingredients on hand already! Perfect!
These look yummy! And I love your nails, by the way!
Yum! These look great!
These sound SO tasty! Any ideas for someone who can’t have almonds for a substitution ?
Yum 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.
we did not get to watch it, so sad!! we hope to catch in online somewhere
love macaroons 😉
These 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!
So 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!