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My 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.
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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. Again, I recommend these for best results.
- 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)
By
My coconut macaroons recipe makes chewy, golden cookies with just 4 ingredients, plus optional chocolate drizzle. So easy to make!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
- Note on nutrition info: The ingredients for the chocolate drizzle (chocolate chips and coconut oil) are not included, since they are optional.
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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:
115 Comments
HJ
0I don’t use any type of sugar in the recipe?
Wholesome Yum M
0Hi HJ, This recipe calls for Allulose, which is a keto friendly sweetener. You can learn more about the sweeteners used on this website here: Sugar-Free Keto Sweetener Guide.
Jerilyn
0These are a keto LIFE SAVER! So delicious you can’t even tell they’re keto!
After reading the comments I just decided to start off with 3 egg whites to be 100% sure that they wouldn’t end up dry (worst case it would make more cookies). I also used a granulated erythritol/monk fruit blend sugar and only used 1/3 cup which gave it the perfect amount of sweetness. Didn’t end up needing any extra coconut and it made 15 macaroons for me, I just scooped it with a tablespoon which made my life much harder than it needed to be, will invest in a cookie scoop soon. Can’t say enough good things about these they’re incredible, I’m very impressed!
Sarahlynn
0I followed the recipe (no substitutions), and my cookies were crumbly and fell apart. Thoughts?
Wholesome Yum M
0Hi Sarahlynn, Did you fully incorporate the coconut into the egg white mixture? You’ll want to gently fold, so as not to break down your egg whites, but fully coat the dried coconut.
Kris
0Don’t use an immersion blender.
I tried and I think it broke down the egg properties. I didn’t have extra eggs so pressed on. I added cream of tartar (started with 1/4 tsp & ended up with copious amounts) and was eventually able to get stiff peaks, but the batter is acidic/lemon flavor. I’m cooking them now, as I like lemon and think it might taste alright with chocolate drizzle! I just wanted to save someone else from using immersion blender!!
pj
0Made these twice. Turned out perfect exactly as recipe directed.
Sonya
0Hi!
Thank you for the recipe it worked out great….the second time. XD
The first time I had a little yolk problem and even though I got as much out, the little fat kept it from stiffening, sad face. I double that recipe too so I ended up wasting a bit of my ingredients but alas, hope was not lost!
My second batch I used three egg whites, peaked so nicely, and whilst whisking I added swerve 1 tsp at a time and used about 6 tsp all together. No salt because I honestly forgot, and then the tsp of vanilla. The folding in of the flakes went super smoothly and then used a teaspoon to scoop them out. I made a total of 25 with this wonderful recipe.
My husband loves coconut and I am on keto which is a win win. Now I can beat the sweet tooth cravings without breaking my ketosis!
Someone mentioned that added some type of flour would help with the density and I agree however, I still loved this recipe for what it is and will make it again and add the chocolate drizzle!
Many thanks!!
Leila
0The post says to use the whisk attachment, but the photo of how the whites should look shows you’re using the beaters.
Wholesome Yum M
0Hi Leila, Beat the egg whites into medium stiff peaks. This can be achieved with the beaters pictured or a whisk attachment, whichever you have available is fine.
Anna G
0Very tasty, but mine were way, way too dry and each one completely disintegrated. I might try this again but this time using only one cup of coconut instead of two.
Wholesome Yum M
0Hi Anna, I’m sorry these didn’t turn out as planned! They may need additional time to set if you live in a humid area.
JustMe
0Has anyone tried making these with allulose as the sweetener?
Maya | Wholesome Yum
0Yes! In fact, I updated the recipe in December 2019 to use my Besti monk fruit allulose blend because I found it to create the best texture. Hope you’ll give it a try!
Divya
0Taste good but needs a bit of coconut flour for texture as too light and a bit of density will be good to make them a bit softer/chewy. I used erithritol and 1/4 cup will be enough for this recipe.
Sharon Smith
0This recipe is so easy to follow. Can’t wait to try it.
Karen Zalenski
0Can you use sweetened coconut?
Wholesome Yum
0Hi Karen, that should work but you may want to cut down the sweetener. It will also change the net carb count.
Lori
0These are amazing!
Nichole
0Can Swerve be used for the sugar? We live pretty rural and this is what I have on hand. Thanks!
Angela
0I didn’t see the sweetener you used in this recipe in your conversion chart. I also would like to use swerve.
Wholesome Yum
0Hi Angela, Swerve is included in both the chart and calculator on that page. You can type in Swerve on the calculator next to the measurement you need to convert.
Wholesome Yum
0That will work, Nichole! Check my sweetener conversion chart to get an accurate measurement.
Dragana
02 cups of shredded coconut is 126 g, not 186 g as your converter says! Of course, I didn’t check before trying to make these macaroons and now I have a ton of … nothing … This recipe is a huge disappointment!!
Wholesome Yum M
0Hi Dragana, I am sorry this recipe didn’t work out for you. The shredded coconut is correct with 2 cups = 186 grams. Did you use shredded coconut? There are many varieties available to purchase from shredded to dedicated to flaked coconut. Each of these would vary in measurements and weight.
Alicia
0Easy recipe to follow, they came out tasting good but it was too dry, what should I add to make it a little moist?
Wholesome Yum
0Hi Alicia, you might have success with an additional egg white or a small amount of coconut cream, but I haven’t tried these myself. Let me know if you give it a go!
Emily
0I’m so bummed. I didn’t know the whites should be stiff peaks before adding the sweetener (should they?), even though that is the order you stated. I thought that once they were stiff peaks I should stop beating, so I added the sugar toward the beginning. My eggs never peaked. I didn’t have any sweetener left, so I couldn’t make them. I wish you had kind of explained the sugar adding thing. I since read that adding the salt first can also be helpful.
Wholesome Yum
0Hi Emily, I’m so sorry to hear they didn’t work out for you. The recipe card states to whisk the whites until the stiff peaks form before adding the sweetener. I’ll also add a recipe video soon to make this more clear. I hope you give them another try!
Silvia
0Beat the egg whites to perfection and folded all the dry ingredients carefully, HOWEVER! could not make the balls as everything was still too dry and so they were just little dry heaps on the sheet, falling apart.
What to add keep it all together?
But the taste is yummie!
Wholesome Yum M
0Hi Silvia, Did you add the optional coconut oil? If you recipe is dry (which is possible if using extra fine shredded coconut) then you can add the coconut oil, or even an extra egg white if need be.
Jolene Eggers
0The flavor was delicious, thank you for sharing! I didn’t use the coconut oil because I didn’t have any but what makes it a good addition to the recipe?
Maya | Wholesome Yum
0Hi Jolene, The coconut oil is for the optional chocolate drizzle.
Molly
0When do you add in the coconut oil?
Maya | Wholesome Yum
0Hi Molly, The coconut oil is for the optional chocolate drizzle – see step 7.