Easy Coconut Macaroons

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If you love coconut, you are going to love these easy Coconut Macaroons. They are naturally sweetened with maple syrup, with no eggs or flour required. I love how they are crispy on the outside, and chewy on the inside!

coconut macaroons with chocolate on top

If you’ve tried my Chocolate Coconut Macaroons, this version is very similar in concept, only without the chocolate. You can bake them for a crispy outside and tender inside (highly recommended) or you can freeze the batter for an even faster, no-bake treat.

Ingredients You’ll Need

What do you need to make coconut macaroons?

  • Shredded coconut
  • Coconut butter (or another nut butter)
  • Maple syrup
  • Vanilla & almond extracts
  • Salt

That’s it! This macaroon recipe couldn’t be easier, and it packs so much flavor into each bite. Drizzle them with dark chocolate for an extra delicious treat!

Why You’ll Love Them

  • They’re mostly coconut. These are the perfect dessert for someone who loves coconut! You’ll use both shredded coconut and coconut butter (which is simply pureed shredded coconut) in this recipe, for maximum flavor, and a hint of almond extract takes the taste over the top!
  • They’re egg-free. I know many people have to avoid eggs due to allergies or special dietary needs, so this recipe should help.
  • They’re gluten-free. Unlike some traditional recipes, there’s no flour required here, either.
  • They’re flexible. Don’t have coconut butter on hand? Try using almond butter instead. Any nut or seed butter should work with similar results.
  • Vegan & Paleo friendly. The ingredient list is pretty simple here, so this healthy dessert is perfect for those following a special diet.

coconut macaroons overhead with chocolate on top

I originally posted this recipe back in 2010, using a higher ratio of coconut butter at the time, but after years of making these, I’ve found that they are more fool-proof when you cut back on the butter. (This way they won’t spread or melt together when you bake them.)

I’ll include the original ratios down below, just in case you preferred them that way, but I hope you’ll try this updated version, too!

coconut macaroons on pan with chocolate

How to Make Them

  1. Mix the wet ingredients. Start with runny coconut butter. If yours has solidified in the jar, be sure to melt it before getting started. (I measure after it’s been melted.) Mix together the coconut butter, maple syrup, vanilla, almond extract, and salt.
  2. Add in the coconut. Once the wet ingredients are mixed, you can stir in the shredded coconut. Make sure you’re using a brand of dried shredded coconut with no added sugar.
  3. Scoop.Use a tablespoon or cookie scoop to scoop the dough, and tightly pack it into the spoon so the macaroon mounds will stick together. Drop the mounds onto a baking sheet lined with parchment paper, and use your fingers to shape them, as needed.
  4. Bake. Bake the macaroons at 350ºF for 15 to 20 minutes, or until the bottom of the cookies start to look golden. I usually pull mine out of the oven right at 15 minutes, but know that they won’t feel firm or crispy to the touch right away. They need to cool completely to firm up, so be patient.
  5. Enjoy! Once the macaroons are cool, you can enjoy them right away. For an extra-decadent treat, try drizzling them with melted dark chocolate, or dunk the bottom of the cookies in chocolate and let them cool on the parchment paper again until the chocolate is firm.

If you need a nut-free recipe, feel free to omit the almond extract. I love the extra layer of flavor it adds, but these are still delicious without it.

fingers holding a coconut macaroon

coconut macaroons with chocolate on top
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4.84 from 37 votes

Easy Coconut Macaroons

These easy Coconut Macaroons require only a handful of ingredients, without using eggs or flour! They are gluten-free and naturally sweet, and are perfect for any coconut fans in your life.
Course Dessert
Cuisine French
Keyword coconut macaroons, healthy, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 21
Calories 91kcal



  • Preheat the oven to 350ºF and line a large baking sheet with parchment paper. If your coconut butter isn't runny in texture, be sure to melt it before getting started. (I use a double boiler to do this, but you can use any other method you like.)
    coconut butter melted in double boiler
  • Measure the coconut butter after it has been melted, and add it to a mixing bowl, along with the maple syrup, vanilla, almond extract, and salt. Stir well.
    wet ingredients mixed together
  • Add in the shredded coconut, and mix again, until the batter looks uniform.
    shredded coconut added and mixed together
  • Use a tablespoon or 1-ounce cookie scoop to scoop the dough, and tightly pack each spoonful so the macaroons will hold their shape. Drop the mounds onto the lined baking sheet, and shape them with your fingers if you find any pieces are falling apart.
    macaroon dough scooped onto baking sheet
  • Bake at 350ºF for 15 to 20 minutes, or until the bottoms of the macaroons are looking golden. Note, they will NOT feel firm to the touch at this point, so don't be alarmed if they feel soft. They will firm up as they cool, so be sure to let them cool completely on the pan.
    finished baked macaroons that are golden on the bottom
  • Once the macaroons are cool, they are ready to serve. For an extra-decadent treat, drizzle them with melted dark chocolate, or dip the bottom of the cookies in the chocolate. Let the chocolate cool completely before serving. These macaroons will keep well at room temperature for up to 5 days, but they will start to soften after 24 to 48 hours. Keep them chilled in the fridge for the longest shelf life, and firmest texture. They will keep well in the fridge for up to 2 weeks.
    chocolate drizzled onto cooled macaroons



Nutrition information is for 1 of 21 pieces, without the optional dark chocolate drizzle. This information is automatically calculated, and is just an estimate, not a guarantee.


Calories: 91kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 66mg | Fiber: 2g | Sugar: 5g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Update Note: This recipe has been updated in July 2021 to work better! The original recipe called for 1 scant cup of coconut butter, 3/4 cup maple syrup, 1 1/2 teaspoons of vanilla, 1/2 teaspoon almond extract, 1/4 teaspoon of salt, and 2 cups shredded coconut. You can dehydrate these at 118ºF for up to 24 hours, or bake them at 300ºF for 22 to 25 minutes. Some commenters reported them melting together with this method, so that’s why the recipe has been updated above to be more fool-proof.

If you try these coconut macaroons, please leave a comment below letting me know what you think! And if you make any modifications, I’d love to hear about those, too.

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Averie (LoveVeggiesAndYoga)

Holly is the sweetest girl and im so glad she won! she just won a give away of mine, some probiotic herbs…ha! And you’re giving her macs. Great combo 🙂

Wow those look stellar, love the recipe! I dehyd stuff at like 140 for way less time. Girl, i have no patience for that 48 hrs dehyd stuff! my god, after 6 hrs im ready for it to be DONE!

And your email to me re your Bro and helping him…blessings and hugs to you, you are a light and a healing ray of light for him. Ok i sound hokey, ill stop 🙂


these look amazing, i definitely want to make them! thank you so much for sharing!

ashley @ ashley's adventures in alaska

I keep meaning to make these. They just look (and sound) sooooo good!


Thank you so much for sharing the recipe! I have all of those ingredients, so I will try a batch today!

Holly @ couchpotatoathlete

Megan I am so excited to try your macaroons! Thanks again 🙂

And I may just have to try your recipe too — I bet the house will smell wonderful with these “baking” in the oven!

Allison @ Food For Healing

everyones making macaroons nowadays, I really need to get on that boat!

Laura @ Tidbits

Yum! these look great! i’m definitely going to have to give them a try. 🙂

ps. pineapple apple carrot cake recipe is posted! 😉


You know what Gina over at The Fitnessista and I have in common? We have both read the same book, The Raw Food Detox Diet, and it “clicked” with us. So, YES, of course we have some similar food on our blogs. One of the reasons that I liked Gina’s blog in the first place was that she ate similarly to me.

I’m not going to change what I eat simply because it happens to be similar to Gina. Yes, she has a popular blog, but that doesn’t mean that she’s the only one who can post about green smoothies and macaroons (or that she was even the first one to do it). That would be like telling all bloggers that they can’t eat oatmeal or “overnight oats” because someone else does it on another blog, too! Come on.

Yes, I drink green smoothies (I actually learned about them WAY before discovering Gina’s blog, when I read the book Green for Life, almost 3 years ago), yes, I make a cherry pudding that is inspired by Kristen’s blog (not Gina’s– she gives credit to Kristen for that one as well), and yes, I make macaroons–> there’s a recipe for them in practically EVERY raw food book out there! So good luck finding an aspiring raw foodie who HASN’T made macaroons. And of course mine look like Gina’s! That’s like saying my chocolate chip cookies look like another blogger’s chocolate chip cookies. They’re cookies. That’s how they look.

And, no, I don’t do TurboFire. But many other bloggers do, so are you going to go give them a hard time, too?

Personally, I think the whole point of reading and writing blogs is to SHARE food and fitness ideas. If Gina didn’t want her fellow blog readers and writers to try a certain smoothie or workout, then WHY would she even bother taking the time to post them?! In fact, if I saw more bloggers posting the same food as me, it would bring me much joy knowing that the health and happiness is spreading. Isn’t that the point?!


I can’t wait to try these- I love that coconut flour and shredded coconut are the ingredients- I am wondering if you can give an idea of how much flour you get after grindig the 2 &2/3 cup shredded coconut… I have bags of coconut flour I need to use up and want to use that instead of the grinding process. Thanks!!


these are baking right now 🙂 so excited to taste them. you’re a darling for posting the recipe. much love!

Lea @ Healthy Coconut

I saw in the recipe that you shredded coconut and process it to get it finer. Can I just use coconut flour? or will that change the recipe too much. I have a bag of coconut flour that I want to use and always look for recipes that I can use it with.

Thanks for sharing this recipe and I’m sorry you received that comment #8. You are doing a great job with your blog. I learned more about eating raw foods by reading your blog.

~ Lea


Gosh, I just went back to read this post and saw that comment from Katie. The one thing I’d like to add is that Fitnessista refuses to post “her” macaroon recipe – saying she’s “saving it for a possible cookbook.” I applaud people like you and Averie from Love Veggies and Yoga and Angela from Oh She Glows for sharing so much of what you find works. Isn’t that what this is all about? Sharing.

So, thanks, Megan. For being cool and all.

Ange @ Health & Swellbeing

I am so making these next week! I’ve seen you post about them a few times and every time I make a mental note but forget about them.
Can’t wait to try these!


    Hope you like them!! 😀 They’re kind of addictive in my house!!

Kierstan @ Life {and running} in Iowa

Hello! Just had to swing by and say THANK YOU for sharing this recipe with Angela at Oh She Glows – these are AMAZING! Not sure what you were thinking sharing this recipe…it is soooo good I am sure you could have made millions selling them! 🙂

I seriously cannot stop eating them!

Lauren @ Healthy Food For Living

I just made these macaroons, and am in love! I used reduced fat shredded coconut for the 2 cups, and full fat for the 2 2/3 cup to make the butter. I’m already planning to make another batch :).

Erin W.

Megan, I’m finally making your macaroons! They are “un-baking” in the oven right now. Although I think I’m still full from all the batter I just ate. Ha!

Just also saw the mean comment above – ignore that stuff. Your blog is awesome just the way it is. xoxo

Kathleen @ KatsHealthCorner

Oh my gosh. These look AMAZING!!!!!!!!!


I made this recipe tonight, and tweeked it a little. I replaced the maple syrup (as I had none) 1/2 cup raw organic honey. I also added 2 Tablespoons of coconut oil. They turned out very good, so delicious. I made them for my son, who has crohn’s disease, and coconut does wonders for him. Yes, he likes them, started picking them off the pan before they came out of the oven. Thank you!

    Megan @ The Detoxinista

    I’m so glad you both enjoyed them!! 🙂


      These look great!,, can I put them up in the freezer to set them as I don’t have a dehydrator and my oven s lowest temp is 170′ would that temperature keep them raw or just freezer? Thanks for ur amazing recipes! You are an inspiration!,


        The texture will be much different if you only freeze them, but I’m sure they’d stay together like that, if you don’t mind having a different result.


Hi Megan,

Where did you purchase the lovely mini baking cups for the macaroons?

I’ve been looking for them…

Thank you,



    I think I found those at Michaels craft store last year. I’ve also seen cute ones at IKEA recently. Hope you find some fun ones!


      Thanks Megan so much. I’ll peruse at Michael’s and Ikea and see what I can find. If I happen to find cute ones elsewhere, I will definitely post on here for sures 🙂

      Happy Holidays 😀


What a great way to make coconut butter. any ideas on how to replace the maple syrup with liquid stevia.


Awesome! thanks. I am in the middle of Natalia’s 30 day cleanse and these macaroons are going to be a nice addition


I made these tonight and they turned out great! Thanks for sharing your recipe, love them!


    So glad you enjoyed them! 🙂

    laura black

    I tried to make and the coconut did not turn into butter…. I have a vitamix too. I had to add in some coconut oil and then the maple syrup and vanilla to the vitamix and just blended till rough…. why didn’t the flakes go to butter?

      Megan Gilmore

      Are you using the tamper with your Vitamix? That helps the coconut flakes stay close to the blades, turning it into butter faster. And you’re using the full amount of coconut? Less coconut won’t work. Also, make sure you’re using the full-fat coconut flakes (because they sell reduced fat flakes, too), and if it doesn’t become butter, just add a touch of coconut oil and keep blending– it should look like butter within just a minute or two in a high-speed blender like the Vitamix. Though, keep in mind that the butter isn’t silky smooth in texture… it still has a slightly grainy texture.

Mike Haugen

These are great!!! I’ve made them a few times now and they get better every time. Thanks!


    So glad you’re enjoying them! Thanks for letting me know! 🙂


megan! I made these yesterday for a passover dinner and people kept coming up to me over and over! they were the biggest hit! They couldn’t believe it was all healthy ingredients. There’s no egg in this? I followed the recipe exactly doing the coconut butter sub you mention (using Artisana raw org coconut butter) and raw org shredded coconut from Ojio. This time I used maple syrup as you suggest. The first time I made them I used honey and maybe because of the kind I used it was too overwhelming a flavor. The maple syrup was just right! The next time I will try the stevia ones. Everyone wants the recipe so I will be linking away! TX!


    I’m glad they were such a hit! The maple syrup is definitely key– these still beat the stevia-sweetened ones, so they’re my go-to crowd pleasing treat. But, of course, the stevia version is great if you want to enjoy them regularly and not worry about the sugar content!


These are so good thank you for the recipe… there were always my favourite cookie but since eating clean i have not had them. now i can and they are better than any store bought ones for sure. My husband and i are also on a cleanse and these are the only treat we can have…. again thanks

{lauren} the talking kitchen

holy moly!!! these are amazing! I just made my first batch with a few substitutions (- the almond + some Grand Marnier) and love them! Thanks for the recipe! (excuse the overuse of exclamation points.. :))


    I’m so glad you enjoyed them! The Grand Marnier addition sounds fantastic!!

Tina B

These were amazeballs!


OMG!!!!! My kids and I just made these. HEAVENLY!!!!!!!!!!!!!! We have officially renamed them to: “Oh My GOD Macaroons!!!!!!”

Thank you for sharing!

Lauren Gettinger

These are soooo addictive!! I’ve made them twice in the past week. My sister-in-law and I agree that they’re better than the original macaroon recipe. You’re a godess!


Hi, this recipe sounds amazing! I am just wondering why you have labelled it as a detox recipe?


    Hi Maria! I’ve labeled these macaroons to be detox-friendly because they call for clean, simple ingredients which can be enjoyed in the context of a cleansing lifestyle. Unlike most raw macaroon recipes, mine omit nuts, which also make them easier to digest!

    Since the definition of “detox” varies by person to person, it’s obviously up to each individual to decide if these types of naturally-sweetened treats are appropriate for them… but in my experience, most of my clients have seen great results including them in their approach! 🙂


Hello! I tried this recipe and my cookie fell flat… literally. It’s as though there was too much wet because the cookies did not hold shape. Help… what can I improve on?


    That happened to me once, too! Since ovens can vary drastically with temperatures, I think it was due to my oven being too hot. These types of cookies need to dry out, rather than bake, so perhaps you could lower your oven temperature and bake a little longer next time. You could also try adding extra shredded coconut, to dry out the batter a bit more!

    Hope that helps! 🙂


Could liquid stevia be substituted in this recipe?


i love this recipe its a light dessert


This is the first website I have come across, which makes me feel like I can satisfy my sweet tooth without sabotaging my attempts to eat whole foods. These macaroons (and the raw cheese cake as well) are AMAZING!! Thank you!


Love, love, love this recipe and your website! They turned out so yummy, I really couldn’t believe it. Have now tried this recipe; the cauliflower crust, and the peanut butter blondies. Because my daughter is vegan I have used a “flax egg” instead where an egg is called for and have been so happy with each recipe and how they have turned out. Thank you so much for all the hard work and tips you put in to each recipe, I am so glad I found this website and so is my family. 🙂


Made these today with my 4-year old granddaughter…she and I loved them, and when her mother came to pick her up and smelled the aroma in the house, of course, I had to share with her. She said they were delicious and I think she wanted more, but…I saved a few for a birthday celebration next week…I’m going to find little cups and drizzle chocolate to make them more special. It’s all I can do to keep out of them!!

Jan M

Is there a difference between coconut butter and coconut oil?


    Yes, coconut butter is actually dried coconut meat that has been blended into a smooth puree– it’s much thicker than coconut oil.


Great Photos!
Great Recipes!
Great Inspiration!

I am so happy I stumbled across your site!I can’t wait to see what else you have in store!


How much Stevia would I need instead of 3/4 cup pure maple syrup.
The rating system below the comment section is not working correctly

cathy f

Made this today – and they turned out great – the only problem was the coconut butter got hard (after I poured the cold maple syrup over the mixture and had a phone call). But in the end it all came together (warmed it gently). I made the coconut butter in my vita-mix – it was pretty amazing watching it turn into something else entirely – thank you so much for the recipe! It might be helpful to note that the 2 2/3 cup coconut is the equivalent of 8 oz by weight just in case you don’t buy the brand that you use!


Hi! Can these be made with honey instead of maple syrup?


    The honey will change the flavor, so they won’t taste the same. However, I’m sure it can be done! I’d try using a little less honey, since I find that it’s sweeter than maple syrup.


Ok, these were a giant mess for me. Granted I forgot the salt but I don’t think a 1/4 teaspoon of salt would have helped the situation. The mixture didn’t stay uniform, maple syrup fell to the bottom of the bowl and even though I tried to continually mix before spooning the batter onto the sheets it didn’t work. When baking they were a giant mess. The oil and syrup just spread everywhere. These looked so good and what did seem to set up was so tasty that I would like to figure out where I went wrong. Do you think it could have been the salt? Should I have mixed more?


    Is it possible that you used coconut oil instead of coconut butter? This recipe doesn’t call for any oil, so I’m not sure what oil you are referring to. Coconut butter is simply blended coconut meat, so the result is much thicker, resulting in a uniform batter.


      Oops….I clearly can’t read very well 🙂 I guess I will have to try these again with the correct ingredients this time! Thanks for the help.


I love this recipe! I dip and splatter them in chocolate, and they are just incredible. I feel like *I MUST ALWAYS HAVE THEM IN THE HOUSE* devoted to them. Thanks so much for a great site.


Damn, I just made them again!! Ok, I am going to recommend using coconut cream that you get in the Jamaican section of Walmart – Ocho Rios or what ever it’s called. It’s the same thing but much easier and cheaper (than Artisana). Also, as someone that grew up in the Caribbean, coconuts are all organic – in the islands anyway. Nobody puts anything on them as they grow like weeds there anyway.


Actually, no, I do not recommend the coconut cream. It seems as good (better really) when mixing up, but the end result falls apart much easier. I like the solidness of the homemade CC results. Sorry to be taking up so much of your comments!


These are so amazing and delicious, we’ve made them so many times!
I just wanted to suggest, for people wanting to consume Les sugar, you can replace 1/4 cup of the syrup with virgin coconut oil and a bit more vanilla extract (these are exactly like the cocoroons which sell for $8 for a bag of 8)


My daughter raved about these and as she has never recommended a wrong recipe to me yet, I made them. But even though the mixture looked like yours in the photos they did not hold together in the baking! I do have a fan oven and I wonder if that is the problem? (The taste is fantastic however!)


These came out a little too wet/loose for me. I used 3/4 cup coconut butter maybe that’s why? I dehydrated at 145 for an hour and then 115 for another 9-10 hours. Will try to use about 1/2 the maple next time 🙂


I love these cookies! I’ve made them a few times now and they are a nightly sweet treat for us after dinner. I think the real key is making sure the first 2- 2/3cups of coconut are really close to a paste.
I have tried the peanut butter banana ice cream and the avocado mint with chocolate ice cream and they are big hits in the house as well.

Thank you for the awesome recipes!


So rich and buttery it’s hard to believe they are healthier for you!! I ate some right out the oven but I can’t wait to freeze them and make them my frozen treat as well! Thanks for sharing! My computer is not acting right but this gets five stars from me! Quick & easy to prepare and absolutely divine!

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