How to Make Coconut Macaroons
This chewy Coconut Macaroons recipe has a perfectly crisp outside and melt-in-your-mouth inside. It is the best light dessert and is made with simple, healthier ingredients! Keto and low carb options available!
Before we dive into the best macaroons recipe for healthy eaters, let’s bust a common misconception. When it comes to macarons vs macaroons, many people get it wrong. The proper macaroons pronunciation (mac-uh-roon) is associated with the drop cookie style dessert in this recipe. Macarons (mac-ah-ron), on the other hand, are sandwich-like cookies with filling. While they can have similar ingredients, the preparation of each is different!
This recipe takes about 30 minutes to prepare and makes delicious chewy cookies with the perfect amount of sweetness. There is also an option to make them keto in the recipe! You won’t believe these cookies are dairy-free, unlike coconut macaroons with sweetened condensed milk. They taste just like an original macaroons recipe.
If you’re looking for more healthy cookie recipes, try my keto no bake cookies, sugar free pumpkin cookies, or keto strawberry thumbprint cookies.
Why You Will Love This Recipe
- Grain-free. These naturally gluten free macaroons have a nice dense texture that heavenly melts with each bite.
- Easy Prep. This coconut macaroons recipe is easy to make with just a few minutes of prep and less than 30 minutes of baking time.
- Simple Ingredients. Indulge in a junk-free treat with these five ingredient cookies. This is a dairy-free coconut macaroons recipe without condensed milk!
Recipe Ingredients
Below are the simple ingredients you will need to make this macaroon recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Egg Whites: Use large egg whites to create a good base for the macaroons. Bring eggs to room temperature before using for the fullest volume when mixed.
- Sweetener: For a more traditional coconut macaroon recipe use white granulated sugar or sub 1:1 with monk fruit for a lower-carb option.
- Vanilla Extract: Opt for pure vanilla extract instead of imitation vanilla for the richest flavor.
- Coconut: Unsweetened shredded coconut is best for an even texture and a not-too-sweet flavor.
How to Make Coconut Macaroons
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a high-speed mixer, a baking sheet, and a small cookie scoop.
Mix the Base Ingredients
Preheat the oven to 325 degrees F. Add the egg whites, sweetener, vanilla extract, and salt to a mixer and beat on high speed until the mixture is thick and doubled in size (see the photo).
Form the macaroons
Gently fold in the shredded coconut with a rubber spatula or fork until it is coated with the egg-white mixture. Then use a small cookie scoop to dish out even-sized macaroons. Place the macaroons on a silicone or parchment paper-lined baking sheet.
Bake
Bake for 20-25 minutes until the coconut is toasted on the top and lightly beginning to brown on the bottom. Allow the macaroons to cool for a few minutes on the pan before transferring to a wire rack to cool completely. Then store in an airtight container at room temperature.
Serve
Coconut macaroons are the perfect dessert to enjoy with a glass of milk, a warm cup of tea, or coffee. You can also serve them alongside other tasty treats for brunch or special occasions. Below are a few of our favorite things to serve with these cookies.
- Keto Hot Cocoa with Espresso Whipped Cream
- Gingerbread Latte
- Strawberry Milk
- Ham and Asparagus Quiche Cups
- Caramel Frappuccino
Tips and Tricks
- Make keto, low-carb macaroons by subbing the granulated sugar 1:1 with monkfruit.
- Use a large bowl so there is enough room for the egg whites to increase in size. They will at least double in size when you beat them.
- Gently fold in the coconut so the fluffy volume of the batter remains intact.
- Use an electric mixer and beat the eggs until they resemble the photos and stiff peaks form.
- Bake until golden brown for the perfect chewy texture, but be sure not to overcook or they will be dry and crumbly.
Variations
- Chocolate: Dip the macaroons in your favorite melted chocolate for a more decadent treat. Some ideas include melted dark chocolate, white chocolate, mint chocolate chips, butterscotch or salted caramel chips.
- Extracts and Zests: Stir in different extracts to the coconut mixture, such as almond, caramel, or butter, for different flavors. You can also add citrus zest such as lemon, lime, or orange.
- Nuts: You can also add finely chopped nuts such as pistachios, pecans, or almonds to the mixture.
Coconut Macaroons FAQ
Macaroons are best enjoyed fresh but they will also keep stored in an airtight container at room temperature for up to 5 days. You can refrigerate them for a longer shelf life, but they become a bit harder in texture when refrigerated. They are also freezeable. Store in a freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight then bring them to room temperature when you’re ready to enjoy.
You can add different macaroon flavors to dress up this classic recipe. Make chocolate macaroons by adding unsweetened cocoa powder to the batter.
Or chocolate dipped macaroons by dunking cooled macaroons into melted dark chocolate. You can even mix mini dark chocolate chips into the batter before baking for a different variation of chocolate coconut macaroons. Or make a white choc macaroons recipe by using melted white chocolate instead. You can also simply add a drizzle of caramel on top!
Proper mixing is a critical step to the fluffy texture of macaroons. I highly recommend using a stand mixer or handheld mixer to get full power when you beat the egg white mixture. That said, be careful not to over-beat the eggs. You will know the eggs are properly beaten when they hold peaks when you remove the beaters from the eggs.
Yes, this recipe contains no flour and is naturally gluten free without any modifications.
Get the Recipe: Coconut Macaroons
Ingredients
- 4 large egg whites
- 1/2 cup granular sweetener, sugar or monkfruit if keto
- 1 teaspoon vanilla extract
- pinch of salt
- 14 ounces shredded coconut sweetened, or unsweetened if keto
Instructions
- Preheat the oven to 325 degrees F. Add the egg whites, sweetener, vanilla extract, and salt to a mixer and beat on high speed until the mixture is thick and doubled in size. (see photos)
- Gently fold in the shredded coconut until it is coated with the egg whites. Then use a small cookie scoop and place the macaroons on a silicone or parchment paper lined baking sheet.
- Bake 20-25 minutes until the coconut is toasted on the top and beginning to lightly brown on the bottom.Allow the macaroons to cool completely before storing in an airtight container.
Notes
- Nutrition values if made with sugar and sweetened coconut: 79 calories, 3.5 g fat, 33.8 mg sodium,10.9 g carbohydrates, 1.8 g fiber, 8.2 g sugar, 0.9 g protein.
- Nutrition values below are calculated using monk fruit and unsweetened coconut flakes for a keto-friendly, low-carb version. When made this way, each cookie has 0.9 net carbs.
