This classic coconut macaroons recipe is so easy to make… and hard to resist!
Homemade Coconut Macaroons
Soft
Chewy
Vegan
Oil free
Gluten free
Paleo & keto versions
And they have just 6 ingredients
These delicious and deceptively simple coconut cookies are so quick and fun to make that they might just become your new favorite cookies.
How To Make Macaroons:
Stir the ingredients together in a bowl.
Microwave or heat on the stove.
Form balls and bake in the oven.
Eat them all up… then head straight back to the kitchen, to make another batch!
(Above, a video of the chocolate version – Chocolate Coconut Cookies)
Macaroons Or Macarons?
So what is a macaroon? If you google “macaroon recipe,” you’ll find cookies that look like the ones in these photos, and you’ll also see cookies that look completely different.
Modern day coconut macaroons are soft coconut cookies, sometimes made with almond paste or even potato starch. They’re popular for Christmas and are also a popular Passover recipe because they’re unleavened.
Macarons—spelled with one o instead of two, or sometimes called French macaroons—are egg white meringue-based sandwich cookies made with ground almonds or almond flour and often filled with ganache, jam, or buttercream. They come in a rainbow of colors.
The two cookies are adaptations of what was once the same recipe, hundreds of years ago.
For Keto Macaroons: Add 3 1/2 tbsp melted coconut oil in place of the maple syrup, and sweeten with uncut stevia to taste.
For Paleo Macaroons: Use either almond meal or coconut flour for the 1 tbsp flour of choice.
For Protein Macaroons: Substitute an equal amount of your favorite protein powder (I like this vegan protein powder) for the flour or almond meal.
These healthy coconut cookies have been a staple on my holiday baking list for the past seven years, and I’ve made them a million different ways.
Aside from changing the recipe up by using different flours or protein powders, you can also add almond extract, peppermint extract, or spices such as cinnamon and nutmeg, for endless flavor combinations.
The cookies need no refrigeration, making them an excellent choice any time you need to make a dessert for a holiday party. Just be sure not to eat them all before they reach their destination!
Even more cookies —> Healthy Cookies Recipes
Coconut Macaroons
Ingredients
- 1 cup unsweetened shredded coconut
- 1 tbsp almond meal or flour of choice
- 1/2 cup + 1 tbsp milk of choice or coconutmilk
- just over 1/16 tsp salt
- 3 1/2 tbsp pure maple syrup, honey, or agave (a keto option is listed earlier in the post)
- 1/4 tsp pure vanilla or coconut extract
Instructions
- Preheat oven to 350 F. Stir together all ingredients, then either microwave or heat on the stove until thick enough to scoop balls onto a cookie tray. (I used a melon baller, but a spoon or ice cream scoop also work.) Bake on the center rack 15 minutes. Let cool completely before removing from the tray. If desired, dip in melted chocolate or melted Sugar Free Chocolate Chips.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Coconut Recipes:
Coconut Ice Cream – 5 Different Flavors
Coconut Butter And Coconut Oil – Everything You Need To Know
Steve Z says
These are good! And easy! I’m glad to have a vegan macaroon recipe.
A tweak that really worked well: I used 1 1/2 Tablespoons of tapioca flour instead of 1 T of almond or white flour. The tapioca flour lends a chewy texture, much better than most other flours. (Tapioca flour is sometimes called tapioca starch, Bob’s Red Mill sells it, among others.)
Thanks for posting the recipe.
Mandy says
I used almond flour, unsweetened soy milk and maple syrup. My mistake….i microwaved it for 1 minute. Should have wondered what the point was and done it much longer! I had hard time scooping the “batter”,,it was so ljquidy. As a result they didnt set. Still good but basically a coconutty mess. Ill make them properly next time. Cook until thickened THEN scoop!!! Duh! Thanks. I know this will be good. I just need tomread the recipe more closely!😃
Rachel Aristeo says
I had to simmer this for quite some time to form the sticky balls of coconut macaroon. They tasted very flavorful and we loved them. My husband from Mexico called them Coconadas – he says they taste like the coconut cookie from Mexico. What a flavor. Will be making again. I don’t think it needs chocolate btw
CCK Media Team says
Thank you so much for trying them!
Lianne says
Hi. I want to try these but I wanted to ask- It says use any flour- What about coconut flour? I know coconut flour behaves much differently than other flours, so I just wanted to check.
Thanks 🙂
Lindsay says
It would be really helpful if there was a time estimate for the microwave and stovetop. How thick are we looking for here?
Elaine says
Took a while for the macaroons to be dry enough for scooping. Probably needed about 5 minutes in the microwave (did that 1 minute at a time) and an extra tablespoon of flour.
Cook time was also a bit longer.
Used a cookie scoop to get uniform shape and size.
Tasty!
Selina says
I just made these, and were absolutely delicious. Even before they went in oven the mixture tasted so good. Thank you for the wonderful recipe Katie.
CCK Media Team says
Thank you so much for making them 🙂 🙂
Michelle says
Where did I go wrong?! They came out super crumbly but crazy delicious in flavor! I doubled the recipe to yield more macaroons, so maybe it was too much liquid? I the only sub I made was coconut flour and I only had 2% milk handy. I microwaved it for about 4 minutes, intervals of 1 min…but in the last minute I looked away and it overflowed everywhere…but I kept going nonetheless ha! They tasted incredible raw so I wanted to see it through…but after 17 minutes in the oven at 350, the bottoms were getting really brown, but after they cooled, they crumbled. I only managed to salvage 4. Maybe I should use AP flour and not double the batch next time?? I’m allergic to raw almond flour, so that’s out of the question. They really did taste amazing, so I want to perfect these for the holidays!
CCK Media Team says
Hi Michelle, doubling might definitely have been the issue especially because you used coconut flour – it is such a drying flour, and perhaps with a doubled amount, you just don’t need as much! If you try it again with less, definitely be sure to report back. Hopefully that will do the trick!
Debby says
These are my favorite. I tried making the recipe but they were not done after 15 minutes in the oven. I used the stovetop to heat all of the ingredients. How long should I have cooked them before placing in the oven?
Ursula Thomson says
They are delicious BUT…how long do you leave them to cook on the stove top? I found making the balls I spent a loy of time licking shreds off my fingers…did I not wait long enough?
Bill says
These are terrific! I love being able to alter the sweetness since most macaroons are too sweet for my diabetes, plus have so much fat. Being WFPB and avoiding oils this recipe is perfect. Scraping the pot is also a tasty exercise! Thanks again for a terrific easy recipe!
B Morgan says
Do these need to be refrigerated?
Mal says
Hi, these were delicious! Wondering how best to store them so that they maintain some crunchy/chewiness? I loved the way they tasted on day 1, but after storing in a Tupperware on the counter overnight, they lost the partial top layer crunch, though still very tasty!