Shop
My
Custom
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.
FREE 5-Ingredient Recipe EBook
GET IT NOW
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.
-
Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
-
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.
-
Gradually add Besti, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the vanilla extract and sea salt.
-
Gently fold in the coconut flakes with a rubber spatula, being careful not to break down the whites.
-
Use a medium cookie scoop to drop the batter onto the lined pan. Keep the mounds tall and rounded, do not flatten.
-
Bake coconut macaroons for 13-18 minutes, until golden brown. Cool completely before handling.
-
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.
📖 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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Sue
1Wowza, Maya – I’ve made many of your recipes, but this one is by far the best! Eas(ier) than pie and I can see myself making many different versions… Almond, lemon poppy seed, chocolate cocoa, etc. Thank you! ❤️
Catherine
1Heavenly! I was wishing for coconut macaroons recently. These are so easy and quick! Mine turned out perfectly. Thank you for another delicious recipe. This one takes me to coconut heaven!
If you are wondering whether to subscribe to site and drop the ads, YES, totally worth the price. Lots of extra content, recipes, tips, hints, and helps included. I’m so glad I joined!
Wholesome Yum M
0Thank you, Catherine! I’m so thrilled you are loving Wholesome Yum Plus!
Danielle
0Terribly dry. I had to add some heavy cream to get them to hold together and they are not holding well now that they are cooled.
Maya | Wholesome Yum
0Hi Danielle, Did you use the same fine shredded coconut flakes I recommended? Some types are too large and will make these fall apart.
Lee Steuer
0Do your nutrition facts include the chocolate drizzle?
Maya | Wholesome Yum
0Hi Lee, Thanks for checking! The chocolate drizzle is not included since it’s optional. I just clarified this in the recipe notes.
Deborah Roberts
0Mine are too dry; what kind of coconut to use? I normally have desicated organic dry unsweetened coconut flakes.. These are super dry.. should the coconut be packaged moist unsweetened cocanut?
Maya | Wholesome Yum
0Sorry to hear that, Deborah! I use this type of coconut, and no, it should not be moist. Did your process look like my pictures above?
Beth
0After reading many of the reviews, I was hoping that mine would not turn out crumbly. I only use erythritol around here, so I was also concerned about the outcome because of what you said. I used Lily‘s chocolate chips in the macaroons instead of drizzling on top. And I used half a teaspoon each of the almond and vanilla extracts. They are really terrific. Definitely a keeper, thx
Sheila
0I made this with chocolate chips. Excellent. However a bit too flaky. Made a second batch with 1/4 cup coconut flour and 1 more egg white. Much better.
Sheila
0Made this recipe. Taste is excellent. However texture a problem. Macaroons crumble in your hand. Suggest adding almond or coconut flower. Maybe that would hold them together better.
Dennis
0Can you add one more egg white to help them stay together better when only using Allulose as sweetener? You may not have tried it with Allulose only, but a guess will suffice.
Wholesome Yum D
0Hi Dennis, I have never tried that so I can’t say if it would work or not.
Linda McClain
0Your recipe looked so delicious I tried it for Keto Christmas treats. I doubled the recipe, weighed every ingredient and my egg whites were well peaked. I didn’t have enough psyllium so used 20 g psyllium and made up the rest with Finley ground flax meal as others suggested in the comments. I could tell right away the mix was too dry so I whipped 2 more whites and incorporated that into the mix. Still very loose, so I believe the desiccated coconut was too different and drier than shredded coconut would have been. So I whipped up my last 2 egg whites, added Lilly’s chips, chopped pecans and heavy cream until everything was incorporated well. Baked on a parchment lined jelly roll pan shaped as a big rectangle about 35 minutes, then left in oven with door ajar as the oven cooled. Then overnight in oven with the light on. Delicious coconut bars..still delicate consistency, but I like the stretchy effect of the meringue and am glad to have tasty treats, even if not my plan A or a perfect plan B. Maya, I’ll definitely try your recipe again with all the proper ingredients! Still, a 5-star because the flavors were great, just a lack of proper ingredients. Thank you for your fully vetted recipes and for sharing your keto creations. Merry Christmas
Ella
0Following the recipe exactly, my macaroons did not want to stick together. They kept crumbling apart. Why?
Wholesome Yum D
0Hi Ella, It may be breaking down the whites too much so they are not working to keep the macaroons stuck together.
Kim
0Delicious, just made these, and you must use Allulose! Tried with powdered erythritol and they came out dry.
CP
0These are easy and delicious!
Sav
0Your website has become my go-to for alternative sugar (monkfruit etc) desserts but this is the first recipe I had trouble with. Please help! My egg whites were stiff but once I put in all the coconut flakes, it wasn’t quite a batter. More like a gravel, reminded me of streusel. As a result, after baking they crumbled to the touch 🙁 not the gooey soft center I was expecting. I have reread the recipe 3 times, what am I doing wrong? The only difference I see is that I used Lakanto Monkfruit Baking sweetener (I am in the US and can’t find Besti locally). Thanks!
Wholesome Yum M
0Hi Sav, The issue is likely with the sweetener itself. The brand you used has erythritol, which will create a different texture and result in your cookies. Allulose will help to keep them softer like what you were expecting. By the way, you can purchase Besti online here!
Barb Withers
0Great recipe for yummy macaroons! Super quick and easy to make!
Roberta
0I’ve never seen recipes for making macaroons using condensed milk, that’s new info for me, where I live they’re simply made with egg whites, shredded coconut, and sugar (or sweetener of choice if sugar-free), and before reading your post about the difference between macaroons and macarons I had always read disputes about the origin of this kind of cookies, with some debates but generally considering the macaroons being French, while the macaron not always, for instance, I found them as Spanish, then Italian… I guess it may be connected to the fact that these countries have all their locally grown almonds to celebrate 😉 But in the end… they deserve to be enjoyed and aren’t that intimidating to make, especially with the tips you offer us: thank you! The only point I permit to disagree here, though, is about freezing the macaroons, I found they do not keep the same fragrance in texture and taste after having been frozen and above all reheating them is not convenient if you have to cover them with chocolate once cooled after baking: putting them in the oven could work only if they’re plain, a bit as just said I didn’t like the final result when I tried, I find more way better to make them eat fresh or withing few days (and generally my family is always happy to help to avoid them to spoil 🙂 )
Jean M Manzoor
0These are so delicious! I made my first batch just as the recipe calls for with the drizzle of chocolate and my whole family loved them, including the kids. I used my stand mixer instead of a hand mixer and they came out great. For my second batch I folded in some sugar free chocolate chips and skipped the chocolate drizzle and they were amazing. They tasted just like an Almond Joy candy bar. Will definitely be making these often.
DeAnna
0I followed the recipe to the letter except I used whole Earth Allulose baking sweetener blend cuz I didn’t have mongfruit sweetener. My macaroons turned out fluffy and chewy with no crunch. Could this be because of the sweetener?
Wholesome Yum M
0Hi DeAnna, These macaroons don’t have a crunch to them. If you are looking for that specific texture, then you will want to switch to powdered erythritol and then let them sit out at room temperature for a couple of hours after baking so they can crisp up.
Rhonda
0Yummy!! I found these easy to make and they were a hit in the house! Will be making them again. Thank you
Angie
0Not a good recipe. Did everything correct, egg whites were stiff, it all crumbled would not hold together in a mound.. Wasted all the ingredients
Wholesome Yum M
0Hi Angie, I’m sorry this recipe didn’t turn out as expected. This recipe can be difficult if you live in areas of high humidity.