Coconut Macaroons
142
Published May 24, 2017, Updated Apr 24, 2024
This post may include affiliate links. Thank you for your support.
These 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
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
- â…› 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 cooke 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.
Detox: you knew just what I needed after getting back from my holidays! Happy New Years!
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!
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/
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!
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.
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. 🙂
Can I replace the maple syrup with fruit (fresh/frozen/dried)?
Sweetners are too controversial to use…
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!
I love a recipe where I already have all the ingredients! This will be perfect for this long weekend!
These looks like the perfect little something sweet, thanks for sharing!