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!
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“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!!”
Why I Love These Coconut Macaroons
- Simple, real ingredients: You only need a handful of pantry staples to make these, and none of the usual macaroon extras like egg whites, sweetened condensed milk, or refined sugar.
- Healthier sweet treat: These macaroons are naturally sweetened and made with unsweetened coconut. Each one has just a few grams of sugar, which makes them easy to enjoy anytime.
- Perfect texture: Crisp and golden on the outside, soft and chewy on the inside. Basically everything you want in a good coconut macaroon.
- Diet-friendly: They’re gluten-free, vegan, and refined sugar-free, which makes them a great option for sharing with just about anyone.
Ingredients Needed
- 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 – 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.
- 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.
Find the full ingredient list with measurements in the recipe card below.
How to Make Healthy Coconut Macaroons
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.
Step 3: 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 4: If adding chocolate, 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!
Tips for the Best Macaroons
- Don’t swap ingredients: This recipe is pretty specific, so I don’t recommend substitutions. Swapping ingredients can change the texture and cause the macaroons not to hold together.
- Use the right coconut: This one matters! Be sure to use unsweetened fine or desiccated shredded coconut. Longer shreds or coconut flakes won’t bind properly and can cause the macaroons to spread.
- Don’t overbake: Keep an eye on them toward the end. Macaroons can go from perfectly golden to overdone fast.
- Let them cool before dipping: If you’re adding chocolate, let the macaroons cool completely first. Warm macaroons are more likely to fall apart when dipped or drizzled.
How to Store Coconut Macaroons
- At room temperature: Store macaroons in an airtight container at room temperature for up to 5 days. Just keep in mind the chocolate may soften if your house is warm.
- In the fridge: This is my go-to for keeping them firm. Store in an airtight container in the refrigerator for up to 1 week.
- In the freezer: These macaroons freeze really well. Place them in a freezer-safe container or bag and freeze for up to 3 months. Let them thaw at room temperature or in the fridge before enjoying. They’re pretty hard straight from the freezer!
More Coconut Treats to Try
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.1 cup unsweetened fine shredded/desiccated coconut, ½ cup packed almond flour, ¼ cup pure maple syrup, 3 Tablespoons melted coconut oil, ½ teaspoon vanilla, ⅛ teaspoon sea salt
- 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.¼ cup chocolate chips + 1 tsp coconut oil
- 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.
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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!
- Storage: Store macaroons in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week. They also freeze well for up to 3 months. Let thaw before enjoying.
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.
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!