Healthy Coconut Macaroons

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These healthy 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.

Six macaroons drizzled with dark chocolate, viewed from above.

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.

A stack of macaroons drizzled with dark chocolate. A few macaroons are out of focus in the background.

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.
A tray of nine macaroons drizzled with dark chocolate, viewed from above.

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.

A tray of macaroons drizzled with dark chocolate.

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:

If you make these healthy coconut macaroons please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers.

4.40 from 73 votes

Healthy Coconut Macroons

These healthy 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.
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 15

Ingredients  

Instructions 

  • Preheat oven: Preheat oven to 300°F.
  • Combine ingredients: Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.
  • Form macaroons: Use a rounded Tablespoon or small cooke scoop to scoop batter onto a cookie sheet lined with parchment paper.
  • Bake: 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.
  • Melt 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 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. 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

Serving: 1macaroon | Calories: 98kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 19mg | Fiber: 1g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: vegan coconut macarrons
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




141 Comments

    1. 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!

  1. 5 stars
    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.

    1. 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!

  2. 5 stars
    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. 🙂

    1. 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!

      1. 5 stars
        I made them again, and measured out the oil exactly. They came out perfect! These are the perfect treat! 🙂

        1. 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!

  3. 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!

    1. Hi Cathy – thank you so much, I hope you give these recipes a try. I can’t wait to hear how they turn out!

    1. Hi Jaclyn – Could you use agave? That would be a good sub. But you do need a liquid sweetener to help these bind together.

    1. 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!

  4. ▢ 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.

    1. 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.

    1. 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. 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!

  5. 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.

    1. 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.