Coconut Macaroons
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Published May 24, 2017, Updated Apr 24, 2024
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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.
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!
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!
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.
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.
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!
Absolutely delicious!
Yay! Thanks for sharing, Janice! 🙂
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!
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!
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!
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!