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!
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
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.
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!
How to Make Them
- 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.
- 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.
- 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.
- 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.
- 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.
Easy Coconut Macaroons
- 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.)
- 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.
- Add in the shredded coconut, and mix again, until the batter looks uniform.
- 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.
- 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.
- 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.
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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