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Four-Minute Coconut Macaroons

If you run to your kitchens right now, you can assemble these delicious cookies in 4 minutes flat!

vegan macaroons

On your mark…

Get set…

Go!

vegan macaroons

They’re probably one of the easiest cookies I’ve ever made.

Soft, chewy, amazingness.

macaroons

Easiest-Ever Coconut Macaroons

(Can be gluten-free!)

These were inspired by this little cookie.

  • 1 cup shredded, unsweetened coconut
  • 1 tbsp whatever flour you wish (such as ww pastry or even coconut flour)
  • 1/2 cup plus 2 tbsp lite canned coconut milk (or full-fat)
  • 3 tbsp agave or maple syrup
  • 1 packet stevia (or 1 more tbsp agave/maple)
  • 1/4 tsp coconut extract (or pure vanilla extract)
  • tiny bit over 1/16 tsp salt

Combine all ingredients in a tall dish and microwave 3 minutes. (Or cook on the stovetop until it’s firm enough to scoop out in ball shapes.) Scoop into balls on a cookie tray (I used a melon baller, but a spoon or ice-cream scoop will work.) Cook at 360 F for 14-16 minutes. (Or maybe even cook the balls in the microwave??) Let cool before removing from tray.

Click if you want a Lower-Calorie Version.

Optional: dip in chocolate, or drizzle chocolate over the tops.

vegan macaroon

These are so super-soft, which is exactly how I like my cookies. I can’t stand crunchy cookies. (Am I the only one in the world who doesn’t like Oreos?)

I’d love your input:

What are some fancy desserts you can think of?

A few days ago, I was honored by being asked to make a dessert for a feature on a popular website. (More on this when I don’t have to keep it secret any more!) I want to wow the website’s readers, showing healthy and vegan food in the best-possible light. Cookies are yummy, but they just don’t have that wow factor (even when dipped in chocolate).

And the recipe must be new, which disqualifies the obvious.

Do y’all have any ideas for fabulous, over-the-top desserts that I could try and recreate in a healthier (and vegan) form? Maybe something like a Tiramisu or Crème Brulee??

 

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Published on September 26, 2011

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210 Comments

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  1. katie @KatieDid says

    oh wow these look very very decadent. I feel like cakes are wow worthy desserts if you get creative with it- like with layers of fruit or creme or fluff. Like a flourless chocolate cake with raspberry filling or something along that line sounds awesome!

  2. Claire says

    These look incredible!

    I’ve always wondered if it were possible to make vegan macarons, considering they are so reliant upon eggs. But tiramisu sounds delicious as well.

  3. Molly says

    Looks amazing!
    Just some thoughts: Key Lime Pie– though I realize that’s no chocolate ;), Pecan Pie, or chocolate soufflé!

  4. PBnJ Fam says

    Going to make those cookies as soon as I finish my cold oatmeal!! ;0) I would love to see a cheesecake that is healthy – but doesn’t taste healthy… I love making my favorite quadruple chocolate cheesecake – (yes 4 layers of chocolate including crust and ganache!!) but it is NOT healthy… I have tried other “healthy” cheesecakes and the flavor or texture is not good… but I know ANYTHING you put your mind to will be astonishing!! You are incredibly inspiring!!

  5. Molly says

    Congrats, Katie! You’ll shine, I’m sure. 🙂 Your talent is obvious to everyone. First, KatieDid’s idea is excellent. At Central Market, our Anthony’s Chocolate Mousse cake (which is exactly what she described), is consistently our top seller and might not be that hard for you to make, considering you already have a decadent chocolate cake recipe.

    My ideas, and these are strictly if you want something ridiculously difficult and impossible to veganize: 😉
    • Vanilla or Chocolate Pot de Crème
    • Tiramisu would be nice, I think, but what about a Napoleon? 😉
    • Pâte à choux with fresh whipped cream and berries
    • Dessert Spring Roll (or Wonton) filled with slivers of almond, julienned jicama, vanilla cream, and coconut flakes…? Flavored agar gel could be used if necessary for density and form. Dipping sauce could be something piquant… Tamarind, perhaps? [Heck, I may make these myself! Or perhaps I’m crazy. Haha.]

  6. Megan says

    I think you read my mind Katie. Last week I was searching for a vegan coconut macaroon recipe and couldn’t find one that really caught my eye. Well my friend, YOUR recipe is a must! Chocolate and coconut….:-) As for fancy desserts, I think tiramisu is a good one since it is traditionally made with mascarpone. Other ideas are french macarons, fruit galettes, peanut butter pie, or creme puffs! I am sure whatever you do will be delicious!

  7. Jennifer JCD says

    Would you call me crazy if I had a strong urge to lick my monitor after seeing the first picture? It took me five minutes to read your post because my eyes were glued to the first picture for 4.5 minutes. Wow. These look incredible, and my tummy is begging me to make these NOW. Too bad I’m at work and have to wait 7 more hours until I get home and another 4 minutes after that to make them. I’ve been craving macaroons but didn’t have a recipe to make them.. THANK YOU!!!

  8. Emilia says

    This looks fantastic (absolutely perfect for my teeny-tiny university kitchen) I also adore super soft cookies, preferably with a bit of a chew. Hard cookies are just, eh, you can’t properly taste them! 🙂

  9. Katie Ann says

    I would be amazed and impressed if you veganized creme brulee!

    A question: you mention in the lower calorie page for these cookies that they’re 30 (or 60, depending on the recipe) calories each, but how many cookies is that based off of? Three like in the picture?

  10. Mel says

    Long time reader…first time “poster/commenter”. I “dare” you to attempt to make a vegan (plus healthy) version of one of my favourite desserts: millionaire squares (three layers: a shortbread bottom, caramel middle, and chocolate top). I would love to see what you could do with something like these! Love your blog Katie!

  11. Michaela says

    yum!
    also the featuring sounds so exciting! can´t wait til it´s revealed 🙂
    I think all things layered (with a combination of different textures) is always very fancy and looks superb!

  12. [email protected] says

    Yummy! I love soft and chewy cookies. And the only way I’ve really ever liked oreos is crushed and blended into a milkshake. 🙂
    Congrats on your “secret” mission! Sounds exciting! If anyone can do it, it’s you. One dessert I absolutely love but steer clear from is Tres Leches cake. It’s so unbelievably moist and sweet and absolutely delicious. It could make for an interesting makeover! 🙂

  13. Jen says

    Creme brulee would be awesome! (But if you do this, you should get a blow torch, because creme brulee is nothing without the crispy top!) Lava cakes are also fun.

    Oh, and I like soft cookies too. Crunchy is for chips, not cookies. 😉

  14. Liz @ Southern Charm says

    Wow. I’m going to go ahead and listen to your directions and run to the kitchen now … if only I didn’t have to get back to work! Maybe tonight??

    I love love love french macaroons. The ones with the fillings. Swoon!

  15. Jennifer says

    Katie, you are not alone! I have always totally hated Oreos! But, I seriously love coconut macaroons. They are one of my favorite cookies!

  16. Lilly says

    Hi Katie!
    This is the very first time I comment here on your blog, because I learn English as a foreign language and I’m a bit afraid to write something that does not sound natural…

    I’d like to suggest you an idea for the new desert you’re looking for 🙂
    I live in Brazil and we have a desert here that is a ‘must’, and maybe you can create a healthy version of it. It’s called “Pavê dos Padres” (that’s Portuguese spelling).
    We usually make it on a square glass pan, and place into it fresh strawberries in halves, then pour half a way with a vanilla sweet cream, and then the other half way with a sweet chocolate cream. You can also mix both creams, but not completely, creating an effect similar to marble.
    I was thinking that you can make the beige and brown creams with the silk tofu you like to use so much. What do you think?

    By the way, I love love love your blog and have done a lot of your recipes :))
    Sometimes I get sad because here in Brazil it’s not possible to find certain ingredients listed on some of your recipes.
    Your today’s recipe is going to be made today. I can’t find the coconut extract, here so I’m using my homemade vanilla extract… anyway, I already know it’s going to be delicious!
    Thank you Katie for so many wonderful recipes!!

    • Chocolate-Covered Katie says

      Aww hi Lilly!!

      What are you talking about; your English is incredible! But I know what you mean… I am always nervous to speak Spanish to anyone, because I am afraid of making a mistake. (My Spanish is nowhere near as good as your English!)

      That dessert sounds so delicious! I think I love creamy desserts almost as much as chocolate. I’ll have to search google for some recipes and see how to make it!

  17. meg says

    I can’t really think of any fancy desserts but maybe something with white chocolate. I haven’t ever been able to find vegan white chocolate so it would be nice to know a way to make some! Maybe even a white chocolate reeses cup?

  18. Kimberly says

    You always come up with yummiest looking treats!! But now you have out done yourself, little lady! A 4 MINUTE macaroon?!?!?! I have to try this…like today. like right now 🙂

  19. Emma (Sweet Tooth Runner) says

    YUM!!! Trust me, if I had some coconut, I’d be making this RIGHT NOW 🙂

    I second someone’s vote for peanut butter pie! 😀

  20. Heather @ Get Healthy with Heather says

    The quicker I can get cookie to mouth the better. These look fabulous girl!

    That’s so exciting for you about the feature recipe!! I can’t wait to see what you come up with.

  21. Becky @ Skinnyfat Girls says

    Oh YUM! I will be making these ASAP, because I’m obsessed with all things coconut…and the fact that they take three minutes to put together is definitely a plus! As far as fancy desserts, I’ve been thinking about attempting a healthy, vegan tiramisu, but if you make it first, well, that’d be ideal! 😉

    Good luck, I’m sure whatever you come up with will be beautiful and scrumptious!

  22. Krystina (Organically Me) says

    I would stick with French desserts/pastries – creme brulee, croissants, French macarons, etc. They’re very reliant on butter end eggs, and also fairly high in fat, so it’d be interesting to see your version.

  23. Alexandra (Veggin' Out in the Kitchen) says

    I neeeeed to make these!!! I know I say that about ALL your recipes, but it’s just so true!! I love macaroons but wasn’t sure how to make them healthy. Now you’ve done that for me! Thank you! 😉

    As for the fancy dessert… maybe something like a fresh fruit tart with the pastry cream and everything or that layered dessert that has fruit, pound cake, and whipped cream! Or that chocolate pots de cream thing – no idea what it’s called but they’re like individual baked chocolate pudding cake things. Sorry for the awful description! Or maybe lemon bars/tarts or cream puffs with chocolate sauce or one of those cakes that you roll with a creamy filling or fresh fruit crepes or cannoli (!!!) or chocolate croissants or eclairs! I know that you will wow the readers with anything you make! 😀

    Oh and I made a chocolate chip pizzert the other day!!! The picture on my blog is not exactly appealing but it tasted AMAZING!!!!! Ahhh, your pizzerts are just SO goooood!! 😀 <3

  24. Stephanie @ StephSnacks says

    these look so fantastic — I absolutely love coconut. When I think of a super fancy dessert, for some reason Baked Alaska comes to mind.

  25. Lauren says

    You might be one of the 4 people in the world that does not like Oreos. It’s OK though!

    For a fancy dessert, I immediately thought of tiramisu or baked Alaska. Good luck! 🙂

  26. Lisa says

    never actually had a macaroon- are they fluffy? soft? hahah. look yummy though!
    Hmm..fancy desserts. no clue actually… i only have desserts like cookies or pie!
    how about those rainbow cookies?? with the 3 layers? 🙂

  27. Nicole says

    These are really easy. I made some awesome vanilla bean macaroons a while back, but they were slightly labor intensive so I haven’t made them since. Thanks for the motivation to get coconutty. I love the chocolate drizzle on the top 🙂

  28. Ellen says

    You don’t like Oreos? Gasp!
    Then again I hate coconut and avocados which shocks some people.
    For a fancy dessert, how about a trifle? Normally it’s a dairy bonanza with pastry cream, whipped cream, etc. But if you could veganify it, and add chocolate somehow, what with all the delicious fruits that are in a trifle that would be awesome. And if you could do it without using coconut, I’d kiss your chocolate covered feet.

  29. Lacey says

    Vegan Gelato!!!!!!! probably would have to be made out of nuts, but if you made it you would be my hero. before vegan, i would get real, italian gelato at a little place by my house, omg there was rose flavored, lavender, oatmeal cookie, those were my favorite but they had chocolate, vanilla, etc. mmm vegan gelato is my dream

  30. [email protected] of Sugar Free says

    Awww 😀 They are so cute!!! I make a super fast macaroon with only two ingredients: coconut shavings and squash. The recipe is on my site. But when I get the craving for a macaroon, I just throw it, mix, and it’s ready in under a minute!

    When I think of fancy-Creme Brulee. I mean just listen to the name! It screams fancy! Or espresso ice cream? That sounds fancy, and it would be super easy to make using your Vitamix technique and subbing coffee mixed with coconut milk.

  31. Jessica @ Jess Go Bananas says

    Without a doubt, you will definitely think of something fabulous! All I can dream up at the moment is coconut…more and more coconut! 🙂

  32. Averie @ Love Veggies and Yoga says

    Those macs look amazing! And so easy!

    Congrats on your special recognition and recipe that’s forthcoming with the magazine. Can’t wait to see what you come up with!

  33. Maddy says

    That’s so weird! I was having a major chocolate dipped macaroon craving last night! I just made these and they are FANTASTIC!!!!!!! Hmmm maybe make something crazy like a vegan chocolate candy bar? Like a kit kat or wonka bar or a TWIK BAR!!!!

  34. KellyBelly says

    Hi
    I think you could make a great vegan cheese cake. I have seen recipes for raw cheese cake using a cashew cream for the main part. And cheese cakes can have any number of toppings that you could play around with to find your favorite (oops, chocolate will be your favorite) but raspberry or blueberry or even chocolate chip cookie dough cheese cake (I made the choc. chip cookie dough cheese cake years ago but back then I wasn’t vegan).
    Have fun!

  35. Anita @ Silly Runner Girl says

    I’m with you chewy cookies far out weigh crunchy and the only way I’ll eat an oreo is if it’s soaked in milk lol By the way this recipe is awesome with cocoa powder in place of the flour and lite chocolate soy milk to make chocolate coconut macaroons. I make a regular non-vegan version and wondered if it would work with your simple recipe and yum! They were awesome and of course I added some super dark chocolate chips to the mix before baking to make them extra decadent!! Thanks for a quicker way to one of my favorite cookies to be baked and eaten!! 🙂

    hmmmm as for fancy desserts what about a pound cake drizzled with a berry sauce? Maybe a lemon pound cake w/ blueberry and coconut? Would be awesome for a healthier version of pound cake to be made!!

  36. Lindsay S says

    These look amazing. Not surprising though because everything you make is pretty great. Fancy desserts hmmm I think petit fours or creme brulee.

  37. Veggie V! @Veggie V;s Vegan Adventure says

    I tried to read through the comments to see if anyone else suggested this, but how about a vegan angel food cake? I’ve looked and looked for a recipe, and all I find is people saying it can’t be done. But, if anyone can do it, you can! It’s what you do. Desserts are yo thang, sista! LOL You could make it fancy after you figured out a good recipe. Fresh fruit or a glaze or…Funny that I’ve even suggesting it because I never liked it as an omni. I always thought it tasted like egg whites. Gross.

    BTW, the macaroons look delish! Reminds me of Almond Joys w/out the almonds – and baked. Ha ha.

  38. Tara says

    Oh my gosh, i tried a macaroon for the first time today and LOVED it. I only had one, but luckily you posted this so I can have more now… and I’m sure much healthier than the one I had! It was from Carlo’s Bakery (Cake Boss!!)

    Maybe a cream puff or chocolate eclair? A pumpkin roll? Or a chocolate roll! Baked alaska. Pineapple upside down cake! I’m full of ideas! It’s not exactly fancy, but I’d love to see a jewish apple cake!

  39. Moni'sMeals says

    I love you for these, honestly Katie!!

    4 mins and I can make anything happen. 🙂

    I am all about a Tiramisu dessert “katie style”.

    btw, I also do not like crunchy cookies UNLESS the are so soggy from the almond/soymilk or hot coffee/tea that I dip them in, haha.

  40. Dalai Lina says

    I love coconut SO much. As a matter of fact, have you ever baked with coconut manna by Nutiva? It works really well in vegan recipes!

  41. Pure2raw twins says

    love macaroons!!

    and whatever you make will wow the audience for sure 😉 you are amazing in the kitchen
    maybe do some type of layered cake?? or something that requires a few more steps than making a cookie….pumpkin is going into season maybe a pumpkin cake?? we have done chocolate cupcakes with pumpkin frosting before (not on blog but for the bakery) and that was fun.
    good luck!!!

  42. Alice says

    You should make a croissant filled with chocolate!!! 😀 They’re soooo good, and I bet you could make a better and healthier veganized version!! 🙂

  43. Kimberly says

    I have these in the oven as we speak! Well, the low calorie version anyway – I am going to put some dark chocolate syrup on them so I figured I’d better roll with the Low. 🙂 Thanks for sharing this! Cheers!

  44. Katie @Nutrition In A Peanut Shell says

    I love how the title of the tab is Three-minute macaroons, but the title is Four. Hmmm 😉

    I actually prefer the knock off oreos, because they have a softer outside.

    I think you should make a vegan peanut butter mousse pie 😀

  45. Megan says

    Katie- Love the sound of this recipe, a must try in my house SOON!
    Fancy dessert- I have yet to find a good vegan angel food cake! Can you figure that one out? Challenging, yes, but I do believe you are up to the challenge!

  46. Megan says

    How funny, just read that Veggie V! @Veggie V;s Vegan Adventure also requested angel food cake…hmmm thinking this is a good one for you to try!

  47. Dena C says

    I vote for a chocolate trifle! I make one with layers of brownies, whipped cream, heath bars, caramel, and chocolate pudding. Absolutely amazing–but definitely not healthy.

  48. Veronica Miller says

    This is such an interesting method but it looks like it worked beautifully! YUM! You are the first person EVER that I’ve heard echo my Oreo sentiments. I just don’t dig them. They’re OK. But I would never buy them except to use in recipes. Bring on the soft, chewy cookies, baby! A tiramisu would be incredible, or an impressive layer cake. Have you ever done a layer cake?

  49. danielle @ Love Life Eat Laugh says

    Those look delicious and I think I have hmmmm…..yep, I definitely have 4 minutes to spare!

    What about a banoffee pie? Traditionally it’s pastry based with banana, toffee and cream. It’s also supposed to use condensed milk. I think that would be a fabulous one to adapt and I would be so excited to see that. You can even make a lush chocolate sauce to drizzle on top 😉

    Good luck, I’m sure whatever you do will be amazing!

  50. Priscilla says

    I made these tonight, and they were delicious! I used soymilk in place of coconut milk because that was what I had on hand. I had to microwave the batter for about 5 minutes to get a “scoop-able” consistency. I also baked them for about twice as long as you suggested because mine were kinda wet in the center after 10 minutes. Maybe this was because I used soymilk in place of coconut milk??

    Also, I did not have any chocolate on hand to use as a topping. SO… I mixed 1 Tbsp. cocoa powder into the batter to make straight-up chocolate macaroons. Mighty mighty tasty and easy peasy! Thanks for the great recipe!

    • Chocolate-Covered Katie says

      Yes, definitely the milk would make a difference, although I have never tried them with soymilk. Canned coconut milk has a much higher fat content and is completely different from other nondairy milks. In any case, I’m glad they taste good!

  51. Barbara says

    Thank you so much for sharing this recipe! I made them with coconut flour and vanilla extract and subbed unsweetened applesauce and liquid stevia for the agave. They were wonderful!!!

  52. Klara Gaglia says

    I’m Aussie so my 1st idea would have to be pavlova. The 2nd, and I know they’re in no way fancy, is lamingtons. I made individual potted flower cakes for my birthday (i.e. Dirt = crushed Tim Tams, choc custard and mini marshmallows. Flower = Tip Top’s scone toast slices cut into flower shapes, gel icing to decorate, then skewered onto the handle of the spoon which stood up in the dirt). Again, not fancy but would loooove a healthy, vegan version.

  53. Jessica says

    I made these tonight and they tasted FANTASTIC!! Is there anything that can be done so that they don’t fall apart when you bite into one though?

  54. Bridget Kennedy says

    Hi Katie!

    It’s Bridget – I tried these and substituted almond meal flour and a bit of coconut flour ( they did not have the feel or look anything like what you have above ) – I would love any tips on how to cook with coconut flour/almond meal flour since I’m paleo I can’t do spelt or just a gluten free type flour.

    Bridget

  55. Kristen says

    Love soft cookies can’t wait to try these! And I m with you yuck to crunchy cookies and yuck to Oreo cookies!! Lol….

  56. Maria Carolina Rueda says

    You. Do. Not. Like. OREOS?! That, I have to say, is a first. I haven’t ate an oreo since I was like 12 (I’m 16 now) but that’s for…….health reasons.

  57. Alissa says

    Hi Katie! I’d like to try this recipe for passover next week (with coconut flour these are a perfect grain free dessert!)…I will be very busy that day, so I’m wondering about do-ahead options – do they hold up ok in an air-tight container for a day? Or could I refrigerate the dough after scooping and then just bake last minute? Any tips would be great!

  58. Miss Lebowski says

    How did I even get to this page? Geez, Katie, your website is ADDICTIVE!!! I can’t stop browsing. Help! This handsome looking macaroon is going to be in our easter basket. yamm

  59. Sonya says

    I just made these – SO GOOD! Everyone in my family loved them! I’ve always loved an unhealthy sugar-laden macaroon, but these are just genius. Katie, I’m so glad I came across your blog. It’s my new favourite for healthy deserts 🙂

  60. Metricula says

    Just made these last night with the chocolate chips melted in and an apple butter topping. They disappeared!! Thanks for the recipe. I used tapioca flour and it was nice and chewy.

  61. cucicucicoo says

    i finally made these today after a couple of months of wanting them and hunting down the ingredients (not easy to find where i live) and i am in love with them! i did bake them a tad too much, but hey, i plan on making them about 3 million more times, so i have plenty of time to get the baking times right! thanks so much, i’m thrilled that i’ve finally found a healthy way to quench my coconut cravings and even my hubby and daughter love them! 🙂 lisa

  62. Rachel says

    These are amazing. I made them stove stop first and they barely made it into the oven because of my taste testing… Will make again & again!

  63. Christie says

    Soft cookies have always been my favorite, too. I’ve never been much of a hard cookie fan, except for having a slight affection for ginger snaps- but, that might just be a sentimental thing, since my little boy loves ’em. And, Oreos…never loved ’em, either. I like creamy chocolate cookies, not hard, if it’s going to be a chocolate cookie. 😉

  64. gb says

    I made these for a cookout this weekend and they were a huge hit. The kids at the party were literally fighting over them. So simple and delicious! And just for reference, I used maple syrup as the sweetener and vanilla extract instead of coconut extract, since that’s what I had on hand. I thought they were some of the best macaroons I have ever had. In fact, one of the seven-year-olds at the party said “I’ve ALOT of macaroons in my life, and these are by far the best.” Can’t argue with that! Thanks for another great recipe!

  65. Agent HP says

    Hi everyone, my macaroons are in the oven right now, and I can already tell I’m going to end up with the tan coloured ones rather than the pretty white.

    I think it’s because my agave/maple syrup was dark in colour, and then I added the dark vanilla extract. The coconut shreds soaked that up, and took on the colour.

    As for the mystery of the flattening cookies, I think it all comes down to microwave wattage. Mine’s pretty powerful so I microwaves for less than four minutes. Some of yours might be lower, so you’ll need more time. Like Katie said, they should form mounds, and if they’re not holding their shape, I think more microwaving could be the key.

    Hope that helps!

  66. Josephine says

    I LOVED these! Mine turned out a little semi-sweet especially compared to my mums non-vegan macaroons which I always thought were wayyy to sticky sweet. These were so soft and yummy, I shared them with others and they were gone in a day 🙂 I’d suggest making a dubble batch ;D

  67. Emely says

    Is the coconut supposed to be dry to begin? Or am I supposed to soak the flakes before using in the recipe?

  68. Angela says

    LOL!! I always say that I don’t like ‘crunchy’ cookies either!! People will offer me a cookie; I’m thinking something homemade, but they pull out a bag of Chips-Ahoy….and I say, “Oh, never mind, I don’t like crunchy cookies like that.” I get the look like I have three heads! Like a cookie is a cookie! Of course, now I don’t eat any of those kinds of sweetened products anyway. As for Oreos, I used to like those…the trick is to submerge the whole cookie in milk until the bubbles stop, then it was just the right amount of mooshy! 😉 (I don’t eat Oreos anymore either.) Anyway, I’m enjoying testing out your recipes! I’ve made the choco-chip cookie pie (twice), the snickerdoodle cookie bars, and the raw coconut cream pie!! They’ve all been really delicious!! Thank you!!

  69. Aneliese (the veggie whisperer) says

    Katie, I adore you and your blog!! As for the website feature recipe – Definitely CINNAMON ROLLS!! Ooooie goooie chewy sweet dough with buttery sweet goooie cinnamon sugar and sweet vanilla or chocolate icing or frosting! Nothing beats a healthy vegan cinnamon roll that doesn’t taste at all healthy or vegan! Those will totally blow their minds away! Cinnamon rolls are my FAVORITE dessert, so even if you don’t use it for the website feature could you PLEASE make a cinnamon roll recipe on your blog?? (real cinnamon rolls, not like your cinnamon roll oatmeal) I’ve searched the whole web for a perfect healthy easy vegan cinnamon roll recipe, but can’t find one! However, I think you (the equivalent of superwoman) could make a perfect cinnamon roll recipe!

  70. Chelsea says

    I just made these- I didn’t have any maple syrup or agave so I subbed brown rice syrup. They are awesome! I used a tablespoon measuring spoon to scoop the balls because I do not have a melon scooper. It must e about half a size bigger.

  71. Anonymous says

    looks good! and i hate crunchy cookies too but i actually love oreos! but not when theyre hard….they must, THEY MUST, be soaked in soy milk till soggy. i bet youd like them if you tried them soft in milk! (unless you already did and dodnt like it hahaha) have a great day katie!

  72. Jennifer H. says

    Hi! I found these while browsing for vegan macaroons. My boyfriends wants them as a special request. I am wondering though… Do you think these are able to be frozen and then taken out again?

  73. Lois Golden says

    Hi, I made these tonight, I subbed agave for coconut syrup, and used coconut flour. In the pic they are white. Mine turned out brown looking and were more mushy than chewy. Anyway to tweek it? My son is doing a coconut food trail, so I can use only coconut products, salt. And he is safe to pears and apples. If you have any other recipes I could try. Thanks in advance.

  74. Connie says

    I made these and they were so good! I used ground chia seeds in place of the flour and added a little extra chia too. Also, to disguise the chia and because, yeah, it’s more chocolate, I added some quality cocoa powder. So yummy!!

  75. Krishna says

    LOVE THE MACAROONS Katie!! Thanks a million! I substituted the maple syrup for 2 tbsp of erythritol and a tsp or so of stevia blend – was perfect!

  76. Jamie says

    Hi Katie – I made these yesterday and my oldest daughter LOVED them! We took them with us to see a movie at a drive-in. My question is: how do I know if they are done? I could see how the mixture got thicker and came together a little bit while I was microwaving them. They held together to be plopped on the baking sheet and baked. But after they cooled, they ended up a little…gelatinous? I’m sure it’s the coconut milk or something, but texturally, I think I’d like them more if they are a little dryer. I’m debating if it was just my cooking that did that, or if maybe an added tbls of flour might help. If you ever make these cookies again (and I totally am…they’ll be a part of our Easter dessert offerings), any chance you’d post a photo of the mixture out of the microwave and before you put them on a cookie sheet? Thank you for this recipe!

  77. Jen says

    I followed this recipe the T and they turned out picture perfect. This is what worked for me: I used coconut flour, maple/agave syrup from Trader Joe’s and used four tsp instead of using 1 stp of Stevia. After I mixed in my bowl, I placed in the microwave for three minutes but pulled it out after 1:58 to stir and cool down a touch. You can see coconut has a LOT of liquid so the full three minutes worked on the 1st batch but the second batch 4 full minutes (and removing twice during that time to stir and cool) worked best. After the full three minutes were done I stirred and set to the side to let it cool since I would be pressing it into a cookie scooper. After about 4 to 5 minutes I was able to easily press the coconut mixture into a cookie scooper, pressing firmly and then place on cookie sheet. Cooked them for the full 12 minutes and they were PERFECT. Sadly, the recipe only makes twelve (Yes I wanted more!) and since I would be taking these to a Mother’s Day lunch, I needed to double the batch. I used a 13.5 oz coconut milk(organic) from Whole Foods, so this allowed for a double recipe. The other items had plenty to double, so it worked perfect.
    Thank you for this recipe, and I am sorry I was so long winded, I just know it’s frustrating when we spend time and money on a new recipe for it to fail, that has happened just recently in my kitchen and I about lost my mind!
    Blessings always,
    Jen

  78. Cheryl says

    Making these now I LOVE macaroons and anything with coconut. I’m treating my friends they will really appreciate them I’m sure. Thanks for the recipe!

  79. CoutureBlondie says

    I made a huge batch of these for my office, they are SO delicious! I had to bake mine for a little longer though as they were too squishy but super yummy. Thanks so much for this inspiring recipe!

  80. Una says

    I follow your blog and LOVE your recipes!! 😀 I have a question though; is the maple syrup required for consistency or just as sweetener? Can i sub granulated sugar?

  81. Jane says

    This is a fab website! I’m a recipe addict but this site might have to be my go to place now. For your 4 min macaroons, can they be frozen? I want to make stuff ahead of time for Christmas gifts so need to be able to freeze them. Thanks!

  82. Nancy Beckham says

    I was just wishing I could have Black Forest Cake or Cherry Tiara Cake. Would you be willing to try either of those with almond flour, perhaps mixed with coconut flour?

  83. Corrina Snow says

    I made these for my 1 year old’s first birthday. They were a hit. Didn’t do the chocolate- and 1/2-ed the sweetener. Great recipe. Can;t believe how well they held together. And so good for making everyone with miriad food sensitivies happy. Thanks.
    Corrina of wooden Spoon Holistic Health

  84. Julie says

    Dear Katie,

    You’ve made our lives 100% better! And that’s no lie! I’ve been following along for quite a while, and what I’ve learned and adapted from your work has been a godsend when it comes to my son with his specific diet and the restrictions on top of that for making school food (no nuts, etc). I can give you the LIST of ways your recipes help – from the smaller portions (gluten free doesn’t keep well so small size is awesome) – to the inclusion of variations so we don’t have to experiment as much on our own when we can’t add something like sugar – but instead I’m going to tell you about the awesome (in my ever so humble opinion) macaroons I made today.

    My son is a Japanophile in a serious way. We’re talking card-carrying nut for anything with a link to Japan. Now, in Japan there grow some curious things called marimo, and these are green balls of algae. Everyone, to the Google machine! You won’t regret it; they’re adorable. 🙂

    Green balls of algae, right? Can you see where this is going?

    So let’s say I made some macaroons (which I did) and added something green (did that too) and they looked like … marimo.

    Son’s new favourite snack.

    In case you’re wondering, I added matcha for the green. I could have added spirulina and made some really REALLY truly green balls of algae, haha, but… We don’t like the taste of it. Matcha worked beautifully for us. 🙂 I always add an extra half cup of coconut and have never had any problems, half of the maple syrup is enough for us, this time I added some milled chia seed to and no one could tell (yay extra nutrition!), and by chance this time I didn’t precook it at all, just mixed, shaped into balls, and baked. No problems. In fact, I’d call this the tastiest, most successful batch I’ve ever made. Oh, and tried it with potato starch for our flour. Worked wonderfully.

    Again, thank you for your work. I honestly don’t know where I’d be without your macaroons… or carrot cake… or chocolate cake……

    <3

  85. JS says

    I just made these, and they came out very well. I used only 5 ingredients from your list: coconut, full-fat coconut milk, maple sugar, flour and vanilla, and followed the directions. I got 20 macaroons. Reminded me a of an Indian sweet called Coconut Barfi.

  86. Lesley says

    I just made these macaroons and I’m so excited because I haven’t had any that were good since I went off sugar. The only thing I substituted was the maple syrup, I used sugar free maple syrup by Joseph’s, from Whole Foods). I must say I think they were great!! Thank you for this recipe.

  87. Julia says

    Hey Katie,
    I actually have an easier recipe that I stumbled upon on Youtube. It is by Eugenie Kitchen. For coconut macaroons, you just use one egg, 1 1/4 cup of unsweetened shredded coconut, and 1/3 cup of sugar. I adjust the sugar to my liking, so I usually use less than 1/4 cup of sugar. Then, roll into little balls and bake in the oven until golden brown on time. I baked them at 350 degrees. They turned out delicious in less than 10 minutes. Actually, it only took 5 minutes for them to turn brown. Definitely give these a try!
    Thanks!

  88. Jordyn Senger says

    These are delicious! I would make these over traditional macaroons any day 🙂
    Although, mine flattened out quite a bit the second time I made them, any ideas about what went wrong?

    • Chocolate Covered Katie says

      Just be sure to microwave until they are almost firm (resembling scoopable cookie dough). Microwave wattages can vary, so some people have found they need to do the microwave step for a longer period of time, but then their cookies always turn out fine 🙂

  89. Phoebe says

    Hey Katie, these look amaaaaazing! I’m kinda wondering if they’d work with honey, we have no more maple syrup in our house, haha.

  90. laura j says

    omg, I mis-read and made these with a cup of flour 🙁 they are not good with a whole cup of flour!! Whoops.

  91. Ash says

    Have you tried freezing these? I’ve done it with some macaroons and it worked great. Not sure with these. Maybe they would thaw out and be too soft?

  92. Angelique says

    Hello Katie,

    I really enjoy making your recipes. Your website is my Go-To for desserts. I appreciate the notes about substitutions and the details about yourself. I’ve made the chocolate chip cookie pie, pumpkin fudge, pecan pie with healthy crust, cookie dough dips, pb no bake pie w the almond date crust and many more! I’m going to make this one next.

    Just an idea for you – I’ve seen a lot of “Magic three layer pudding cake” or “Magic three layer custard cake” recipes and wonder if you can try to make one? It seems the idea is to make one batter and it makes a cake with three layers (thick pudding, pudding and cake).

    If anyone can make this, it’s you!

    Looking forward to seeing your next email in my inbox 🙂

  93. Angela P. says

    Katie, I swear you could be my daughter! We have the same exact taste in desserts and pretty much everything else you’ve created! I’ve been bookmarking recipes for a few hours now. You truly are my hero. ? You asked what desserts we want to see you make in a healthy version. There are so many that come to mind, how about Almond Joy candy bars? I had a couple others in mind, but I searched and noticed that you have already covered them!!

  94. Abbey says

    I’ve always wondered… why do you even need the one Tablespoon of flour if it is only one tablespoon? Such a little amount… does it really even make a difference? What happens if I omit it and use no flour at all?

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