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.
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!