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

Ingredients

Instructions

  • 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

Video

Notes

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.

Nutrition

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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Comments

Martha

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!

Maria

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

    Megan

    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! 🙂

Amber

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?

    Megan

    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! 🙂

theresa

Could liquid stevia be substituted in this recipe?

maryrose

i love this recipe its a light dessert

Lisa

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!

Lorrain

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. 🙂

Ginny

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?

    Megan

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

Tennile

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!

SmashinBeauty

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!

Rosemary

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

    Megan

    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.

Michele

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?

    Megan

    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.

      Michele

      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.

Jane

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.

Jane

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.

Jane

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!

Melissa

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)

Rosie

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!)

Kristen

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 🙂

Irene

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!

Robin

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!

Jessica

These were awesome!! Thank you so much.

Ronna

These are amazing! My 8 and 10 year old and their friend loved them too! I am bringing them for Passover tomorrow night 🙂
Thank you for sharing this!

Niv

I know it’s been a while since this recipe was posted but I just found your blog and started following it. I have always loved coconut macaroons and since I started eating clean, I wasn’t able to enjoy them because of all that sweetened condensed milk. Well, I saw this recipe and made the macaroons earlier today and let me just say that they are AMAZING!!!! I really cannot tell that these are a healthier version of that refined sugar and dairy laden treat from before. These are just fantastic! Thank you so much!!

Beth

Megan,
These are wonderful. I have made them 3 times now and they just get better. I was wondering if you had the nutritional value for a serving of these amazing treats? I’m sorry if I missed the info if it is already listed. Thanks in advance and I feel really lucky to have found such a wonderful recipe to support my sweet habit.

Tiffany

I’ve made these before using Cinnamon and coconut oil as a binder, and EATING THEM RAW instead of baking. They’re delicious like that too!

Kathy

These were sooooo yummy! The best macaroons I have tried so far. Thank you for sharing. I also love your cashew icing recipe! I am loving your site. Thank you.

hair loss in women

Hmm it appears like your site ate my first comment (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying
your blog. I too am an aspiring blog writer
but I’m still new to everything. Do you have any helpful hints for first-time blog writers? I’d definitely appreciate it.

Veronica

Hi Megan, I’ve tried making these twice and in both occasions I did not achieve butter consistency despite processing the coconut in the Vitamix for about 4 min. I don’t have the dry foods attachment, but it should still work, right? Any suggestions?

In any case what I ended up doing was delicious! the first time I added some cashew butter to the fine coconut powder, mixed in the maple syrup and the result was crumbly cookies similar to what you call Mexican wedding cookies. The second time (today) I added almond “nearly butter”, honey and carob
powder, less crumbly and also yummy! Thanks for the inspiration

Lisa

Can’t wait to try these! I have been buying cocoroons and they are like $9 a bag! I keep thinking to myself, “I bet I could make these myself,” thanks for sharing.

PS: Dont listen to the haters, she obviouly has some issues of her own :). Love your recipes.

Mary

I made these last night & loved them (so did my mom & husband)! I did have a couple cookies that “ran”, but I noticed a little syrup pooled at the bottom of the batter so I think that was the cause. I will definitely need to invest in either silpat or parchment paper because I just buttered the cookie sheet & most of the cookies ended up sticking. I might try your tips of adding a smidge more shredded coconut next time & maybe knock the temp down to 275 & bake for longer to avoid spreading. Thanks for this wonderful recipe! I love that it is grain-free & vegan, too!

Miranda

I had never made macaroons until I made these tonight and OMG…delicious! I’m so glad I stumbled across the recipe on your website. They’re perfectly crunchy on the outside with a delightful buttery softness in the middle. Pure joy. 🙂

Thank you!

Erika

Hello im not sure if someone already ask this question ,but i havent read anyones post,but i have a question can i use the shreded coconut just the way it comes,i ask this is because i work in a restaurant and thats the way they do it,but i will love to follow your recepe because they put other stuff on it like eggs and i love yours because is so clean but i love felling the big pieces of coconut 🙂

    Megan

    You are using half of the shredded coconut just the way it comes, but no, this recipe will NOT work if you don’t blend the other half into a butter. You would need to use eggs, like traditional recipes call for, to bind it otherwise.

Karlene

Coconut Fans Unite!!!
– I just made these for the first time tonight… and they’re FABULOUS!!

Thanks, Detoxinista!! 🙂

Val

Thank you so very much for sharing this recipe!
I followed the recipe exactly.
They were absolutely to die for!
Excellent, excellent!! Everyone agreed!
Thank you, very much!!

Jenna

Either my Vitamix is a piece of crap or I’m using the wrong coconut or…? Followed the directions exactly and all I got out of it was superfine chopped coconut, NOT coconut butter or any kind of creamy substance. Any help?

    Megan

    This is the brand of coconut I use: http://amzn.to/104OILw Make sure you’re not using moist or sweetened coconut, or the results might be different!

J

Just had to tell you that I LOVE your page….seriously, your recipes are stellar and make eating healthy actually FUN!

Silja

How about using honey instead of maple syrup? Guess I will try this out! I love honey and it is easily available here, in Estonia. The same does not go for maple syrup though! Anyway, guess it’s best to use the local produce as much as possible.

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