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
- 1/4 cup coconut butter (67 grams)
- 1/2 cup maple syrup (150 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1/2 teaspoon almond extract (2 grams)
- 1/4 teaspoon fine sea salt (2 grams)
- 2 cups shredded unsweetened coconut (178 grams)
- 1/3 cup dark chocolate chips , melted (57 grams; optional)
- 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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Questions and Reviews
These were awesome!! Thank you so much.
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!
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!!
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.
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!
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.
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.
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
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.
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!
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. 🙂
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 🙂
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.
Coconut Fans Unite!!!
– I just made these for the first time tonight… and they’re FABULOUS!!
Thanks, Detoxinista!! 🙂
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!!
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?
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!
Just had to tell you that I LOVE your page….seriously, your recipes are stellar and make eating healthy actually FUN!
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.
I only have flaked coconut at home. Will that work if I first process in in the food processor to have more of a shredded consistency?
i made these using artisina coconut butter and the oven method and they melted 🙁
Hi Megan, today I made these for the 2nd time but tried to make a half batch (to give my weight a break;-) ). Turned out it’s too small a batch for the blender or the processor so when I got bored with the butter that wasn’t buttering too well I added a tablespoon of coconut oil (unmelted) worked it through VERY well and the result is divine. Tonight we are having dinner with friends and instead of dessert I’m serving each with coffee, an egg cup of your brownie fudge and 3 macaroons. Doesn’t that sound delicious? When I’ve plated it I’ll take a pic and send it to you.
Love ‘n thanks for your inspiration
Holy Mother of all things Beautiful! Megan these macaroons are Incredible. Mine actually came out looking more like cookies, but I certainly could care less about that. These taste fabulous! Thank you so much for this recipe.
They are in the oven now! Thanks for sharing this recipe and YES I will be drizzling with dark chocolate!
They are definitely detox 🙂 I’ve been cleansing all day since its all I have eat since I made them..lol (TMI) they’re so good! The maple syrup sugar and fat in your body seams to go away naturally :0 Thank you Megan for this great and simple recipe.
I just have to tell you how much we love these cookies!!
I have made them countless times and they always turn out amazing (as long as I am patient enough to let the coconut get nice and creamy in the food processor!) Everyone who tries these little gems always want the recipe. I have always loved macaroons and have tried so many other recipes that have never turned out….these were the first that taste way better than any bought macaroon I have tried. Thanks SO much!!!
Hi Megan, a quick question here: the use of apple sauce as a filler-outer for baking has me stumped as here in Holland we can only buy sweetened stuff with all kinds of additives. On the net recipes vary and I wondered: have you made your own, did you use a sweetening agent, could I do without sweetener (not liking too much dependence on a sweet taste) and did you PEEL the APPLES? Being born lazy this is important:-)
HI! I have made applesauce in a crockpot with old mushy apples and with skins on, no water, I believe, as the apples had enough, cook on high til tender then put in blender, you can hardly tell the skins were on. no sweetener needed!
These macaroons look absolutely divine, I cannot wait to try them! Thank you for the recipe!
I made these last night with canned coconut cream from trader joes instead of making my own. They just didn’t set. Batter tasted delicious, but after letting them cool for half hour and putting them in frig, still feel apart. Freezer ones were ok, but don’t think I can bring these to the party. That’s fine, more for me. Any thoughts?
Coconut cream is just the fat from coconut milk, so it’s not the same as coconut butter– that would definitely affect the texture! Be sure to use coconut butter, which is thick, more like the texture of almond butter.
I loved these! I found it was easier to create the coconut butter if I just added the maple syrup in with the coconut! It turned out great and the coconut was smoother for me! Thanks for the great recipes!
YAY! I made these. I ran into EVERY issue under the sun. I think it was my ingredients. I used the bob red mill coconut. Its not as naturally oily as the one from trader joes. I blended and blended and blended. 15 minutes in and no change, I decided to add about tablespoons coconut oil. THEN we had magic. If this wasn’t insult enough. When I got to the syrup part, I WAS OUT. My fiance used the last bit and put it BACK in teh cabinet. I ended up using honey.
Mine still tasted good. So next time. When I follow the recipe. I am sure it will be great! 🙂
Made these last night and they are delicious!
WOW! How rude!
Katie, I mean, not Megan. Good for you for sticking up for yourself.
First of all, let me say that I adore your website. It has helped me so much in trying to stick to my diet, which I am on due to autoimmune disease. You are a very talented chef!
I tried to make coconut butter. Many websites advise using a similar method described here, but it did not work for me. My blender, which is not a Vitamix but still a good quality Cuisinart, got overheated and couldn’t get the job done, even after several minutes. The food processor started smoking in no time! I wonder how other people are doing this?
I finally gave up and used peanut butter and they turned out OK tasting but too crumbly.
oh forgot to mention…i used organic peanut butter and it was much oilier than the store bough jar peanut butters.
Loved them both before and after baking. Much healthier version that will replace my macaroon recipe that use sweetened condensed milk.
I tried making these, bought the coconut from the bulk section of smiths-its shredded unsweetened coconut. I put it in the blendtec for less than a minute and it went to more of a soupy texture instead of the thick creamy. That was my first worry but figured I would still try them out. I put everything together and the dough tasted great. When I baked them in the oven they went completely flat and melted all together! Just wondering if you know what I did wrong or if I just need to buy that certain kind of coconut! Thanks!
Thanks for sharing this recipe. I just made these and they are truly heavenly! Excellent treat that is good for you. What more can I say other than WOW!
Thank you for these healthy delicacies! I have a pretty basic problem…I tried melting chocolate to drizzle on top (per dads request-he’s been waiting out since last night to eat them), but I didn’t seem to do it right. I put a cup of chocolate chips in the microwave and stirred them, but it just got too thick then burned when I put it in a little longer. Any suggestions??
I’m in the midst of a cleanse right now and I can actually have these EXCEPT no processed sugar is part of the regimen as well. Any thoughts on using Dates with this recipe for the sweetness? or anything else?
Thanks so much!
I haven’t tried it myself, but maybe dates would work? Please let us know if you have any success!
Delicious!!! made them over a week ago …I added some drizzled dark chocolate over half the batch! I love them and my husband too! what a treat!
Megan – you are a genius! I finally made these last night, and they were absolutely perfect. I used the oven method with parchment paper, and didn’t have any issues. I also used the Ninja Professional blender to make the coconut butter, and it did work after about 6 minutes of pulse-blending. This was such a fun recipe, and by far the best macaroons I have ever tasted. Thank you so much for this.
I made these this weekend and they were a HUGE hit at my house! I added some fresh raspberries and they were soo good! Even better then the store bought ones! Thanks for the recipe!
I made these last week, but ran into a slight technical issue in that they seemed to melt together into a cake. I still cut them up and they were delicious but not as nice as yours astheticaly. Any tips to avoid this happening next time?
The only things I did different from your recipe was used rice syrup instead of maple and didn’t have almond oil.
I used honey to substitute the syrup. I hope that helped 🙂
I was looking all over for a recipe for macaroons that had a coconut butter base as most just use coconut oil,shredded coconut and maple syrup(salt and flavoring). I can’t wait to try these. The ones on the market are so moist inside and I think your recipe will produce a outcome more like what I am looking for. THANKS SO MUCH!!
This turned out SO good, instead of using maple syrup I used honey (since my brother cannot eat syrup). The moment I made it the smell was just telling me to eat one on the spot, but I waited for them to firm up and it was worth the wait. It was SOOOOOO good <333 thank you for sharing such a GREAT recipe <3
I just made these, it’s been a month since I changed our eating habits
And the one thing I have missed is something sweet. Well not anymore!!
I am going to put most of them in the freezer, otherwise I might not trust
Myself to eat just one! They are so good it’s hard to imagine that they are
Not bad for you!! I am looking forward to sharing them with my family.
I will be making them again, Thank you!
My entire family is getting together on Christmas Eve and everyone is bringing their favorite cookies. There will be at least 6 or 7 different cookies if not more. However, they will all be gluten FILLED, which leaves me out.
So, am thinking I will make these for me.
Wondering if you have ever tried to dip them in melted chocolate and then let harden?? And, if so, how did it work?
Thanks so much!
For whatever reason, these did not remain in the shape of balls, but flattened with a remaining lil’ bump in the middle when I made them. But, may I say that it did NOT matter. They were absolutely delicious! Addictively (a word? – ha) so! Yum, Yum, YUM!
A keeper for certain!
Forgot to say that I am sad to say goodbye to these for a good while as I am going completely off of all sugars, including honey, maple syrup, agave…all of it. Even fruit!(except lemons, limes and berries).
So, goodbye lovely macaroons!
Is coconut cream the same as coconut butter?
Thanks for a yummy recipe….a friend made them and I am eager to try the recipe.
I don’t think so. I think coconut cream is the cream from coconut milk, while coconut butter is just pulverized coconut meat. It’s very thick and slightly grainy!
Megan these are so wonderful!! I really wish this recipe was in your new cookbook????
This recipe turns out best with a dehydrator, and I didn’t want to call for any special equipment (like a dehydrator) in the cookbook. I wanted to keep all of the cookbook recipes REALLY easy and approachable!
These were SO good! I made them in my super crappy circular plastic dehydrator with no temperature control. They took about 18 hours before the outsides were good and crunchy, and the insides were still moist and soft. We ate them all in 3 days, and now I’m brainstorming other flavors – maybe a little lemon zest!