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GET IT NOWMy Coconut Macaroons Recipe Is Sweet And Chewy With Just 4 Ingredients
Okay, this is my third healthy dessert recipe in a row, but ’tis the season, right? 😉 And I just couldn’t wait to show you how I recently improved this one. I first made these coconut macaroons after many of you asked me for something nut-free, but if you’re a coconut fan, you’ll love these even if you aren’t. Here’s why:
- Crisp outside, soft and chewy inside – If you haven’t tried macaroons before, they taste like sweet clouds of coconut. The golden edges get lightly crisp, while the centers stay soft and chewy.
- Naturally gluten free – Macaroons are one of few types of cookies where you don’t need any kind of specialty flour to make them gluten free. These have no flour of any kind!
- Just 4 clean, simple ingredients – Plus salt, and an optional chocolate drizzle if you’re up for it. Unlike many coconut macaroon recipes that use condensed milk, mine has a lighter texture and more pure coconut flavor without it… and no refined sugar.
I first made this macaroon recipe when you guys were asking me for healthy Christmas recipes, but more recently I made them 3 more times to tweak the ratio of coconut, egg whites, and Besti. I love them even more now, and they’ll be just as wonderful for spring celebrations in a few months. Grab some shredded coconut and make them with me!
“Wow. Just wow! I can’t stop eating these! Light, delicious, and flavorful… tastes just like a Mounds bar. I am so excited about these and can’t wait to share them with my grandkids (if there are any left!).”
-Cindy
Ingredients & Substitutions
Here I explain the best ingredients for my coconut macaroon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Coconut – I prefer unsweetened coconut here, so I can control the sweetness separately in the macaroon recipe. But the most important part is that your coconut flakes are on the finer side, otherwise the texture can be off and the macaroons can fall apart. I use and recommend these coconut flakes because they’re shredded fine and hold together well. If yours are more coarse, chop them using a rocking motion, like you’re mincing garlic.
- Egg Whites – I always separate fresh eggs for this because they whip better than carton whites. (Use the leftover yolks for homemade hollandaise, coconut cream pie, or sugar free eggnog next!) You can egg whites from a carton if that’s all you have, but I’d recommend adding a pinch of cream of tartar to help them whip better.
- Besti Monk Fruit Allulose Blend – This is my go-to sweetener because it keeps the macaroons soft and moist without adding sugar or any aftertaste. Other sweeteners can work, but many can be drying and don’t keep that chewy texture.
- Vanilla Extract – I usually use just vanilla, or you can add a dash of coconut extract if you really want to lean in to that coconut flavor.
- Sea Salt – To balance the sweetness.
- Optional Chocolate Drizzle – I just mix sugar-free dark chocolate chips (feel free to use your favorite kind) with melted coconut oil, which helps the chocolate set better. You can also skip this part.
How To Make Coconut Macaroons
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whip the egg whites. Add the egg whites to a large bowl and beat with a hand mixer until stiff peaks form. When you tilt the bowl, they should barely move.
- Beat in Besti, vanilla and salt. I add these one at a time.
- Fold in the shredded coconut. Use a spatula to gently fold it in.
- Scoop the dough. Drop tall, rounded mounds of the mixture onto a lined baking sheet. No need to flatten them!
- Bake and cool. Pop them in the oven until they’re golden on the outside. Let the coconut macaroons cool completely to set.
- Optional chocolate drizzle: If you want to include this part, melt the chocolate chips with a bit of coconut oil, and stir until smooth. I usually drizzle the melted chocolate on top, but you can also just dunk the bottom of each macaroon into the chocolate. Chill until the chocolate hardens.
My Tips For The Right Texture
- Start with room temp egg whites. They whip up faster and hold more air. You can add a pinch of cream of tartar if they need extra stability.
- Beat the egg whites until they hold medium-stiff peaks. I use this hand mixer with the whisk attachment, although eaters can work, too. If you tilt the bowl, the whites should barely move and definitely not pour out. This step gives the macaroons structure, so they don’t spread or fall flat.
- Some readers had issues with the macaroons falling apart or said they needed more egg whites, so I tested this recipe again to confirm. Nope, 2 egg whites was still the perfect amount. Mine did not fall apart at all with those, and when I tried 3, they were too much like meringues.If yours crumble, you’re probably using coconut flakes that are too large.
- However, if you find that the mixture is super dry after folding in the coconut, you can add an extra egg white. To do this, whip it separately to stiff peaks along with a little more Besti, then fold into the main mixture.
- Some readers added coconut flour, but I tested this and don’t recommend it. The coconut macaroons turned out a lot more dry with it compared to without, even playing with the amounts. You can add a teaspoon or two if you really want to though.
- Gently fold in the coconut, don’t stir. Folding slowly keeps the mixture fluffy, so the macaroons hold their shape in the oven. Nobody wants flat macaroon cookies.
- For extra crunch and a nicer presentation, sprinkle a few extra coconut flakes on top before baking. The ones on top also get more golden brown than the rest.
- My baking time here is based on macaroons portioned using this cookie scoop. It makes nice, tall cookies and ensures they are all the same size. If the scoops come out a little lopsided, you can gently shape them with your hands, but be careful not to break down the whites.
- Wait until the macaroons recipe fully cools before moving them. If they stick to the parchment, just peel them off gently.
Coconut Macaroons (4 Ingredient Recipe)
My coconut macaroons recipe makes chewy, golden cookies with just 4 ingredients, plus optional chocolate drizzle. So easy to make!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
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Place the egg whites in a large bowl. Using a hand mixer with a whisk attachment, beat until stiff peaks form. If you tilt the bowl, they should barely move and should not pour out.
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Gradually add Besti, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the vanilla extract and sea salt.
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Gently fold in the coconut flakes with a rubber spatula, being careful not to break down the whites.
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Use a medium cookie scoop to drop the batter onto the lined pan. Keep the mounds tall and rounded, do not flatten.
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Bake coconut macaroons for 13-18 minutes, until golden brown. Cool completely before handling.
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For the optional chocolate drizzle: In the microwave or a double boiler on the stove, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons. Refrigerate for 20-30 minutes, until the chocolate is set.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 macaroon cookie
- Tips: Check out my recipe tips above to help you get the perfect texture in your coconut macaroons.
- Storage: These keep fine in an airtight container on the counter for 2-3 days, as long as your kitchen isn’t too warm or humid. If it is, or you want them to last longer, pop them in the fridge for up to a week. They do get softer over time, but are still delicious!
- Freeze: Freeze on a lined tray first. Once solid, transfer to a zip lock bag and keep in the freezer for up to 3-6 months. I prefer to freeze them without the chocolate, so that I can pop them back in the oven to crisp up again after thawing.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Macaroons
More Holiday Cookie Recipes
If you’re making this coconut macaroons recipe for the holidays, here are a few more festive cookies to make with them:
111 Comments
Pooja
0Hi
Can I use swerve instead of the sweetener you have mentioned? Or erythritol?
Maya | Wholesome Yum
0Hi Pooja, Yes, you can use other sweeteners if you want to. I really like this blend, though!
Marilyn Peterson
0I made these for company tonight and they are AWFUL. They were so crumbly I had to squeeze them together to bake them and they’re so dry I choked on them. It seems like 2 cups of coconut is way too much for the amount of egg white.
Wholesome Yum
0Hi Marilyn, I’m sorry these didn’t work! You might have better luck next time with an additional egg white or a small amount of coconut cream.
Jules Shepard
0So beautiful and so so so easy!
Julie
0Awesome recipe! These came out beautifully. Crispy on the outside and soft inside.
Yang
0I bet they taste amazing with the coconut flavour!
Kathryn
0Wow, these look like such a fun, yummy treat. And, your pictures are beautiful too!
jennifer
0These look so amazing and like a nice treat for the holidays
Erin Parker
0Yum yum! I had no idea that a gluten free keto cookie would be so easy to make! These sound lovely, and that chocolate drizzle looks utterly drool-worthy.
Thank you so much for participating in this year’s exchange and joining us in sharing some cookies and spreading the love!
Zuzana
0We have always loved macaroons but have not made them for a very long time. Thanks for the recipe as it comes perfectly handy right now before Christmas. Baking this week and yours will be definitely a hit.
ChihYu
0I love macaroons, especially low carb and keto. Totally guilt-free !
Jean
0Macaroons are always the best and these look amazing!! They look so light and and decadent at the same time. Love that they are keto!
Samira
0DIVINE!!! Thought to give this a try after I Google’d what to make with coconut flour (granted, no flour needed but it came up as a result anyway). My egg whites were a bit liquidy no matter how much I beat them because my egg white carton wasn’t fresh, but I continued on and had hope. Followed the rest of the recipe and added chocolate chips in the batter instead of drizzling on top, but I will try that next time. I ate 3 fresh out the oven… and 3 later in the day. I’m going to grab another one just thinking about them so much. My husband liked them too, surprised they are low carb. These are dangerous, beware. Can’t see this batch lasting longer than 24 hours in my household. I’d recommend doubling the recipe!
Raia Todd
0I love macaroons, and drizzling chocolate on them sounds like a winning idea!
Joni Gomes
0I just share this recipe with my mother-in-law. She is obsessed with anything coconut and I know she would much rathre make these than any holiday cookie recipe!
Annemarie
0I love how simple these are! Perfect for the holidays.
Sherri
0I can’t wait to make this during the holidays. I love coconut macaroons but my kids don’t care for coconut….so I get them ALL to myself! Yum.
Valya
0These look amazing!
Patti
0Hi Maya,
These look awesome can’t wait to try them. I have one question about the sugar.
I have xylitol and powdered swerve. Can I use either of these sweeteners?
Thank you for all the great recipes and the hard work I know goes into getting them right.
Patti
Maya | Wholesome Yum
0Hi Patti, Yes, you can use either one. Check the sweetener conversion calculator here to find the amount.
Vanessa
0Thanks for sharing! Do they keep long?
Maya | Wholesome Yum
0Hi Vanessa, Yes, the storage instructions are in the post above!
Barbara Henry
0Christmas favorites!
Tayler Ross
0These macaroons would be a great addition to a Christmas cookie tray! Love these!
April
0These are sooooo good!