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Coconut Macaroons
4.4 from 234 votes

Coconut Macaroons

Coconut Macaroons are dense, chewy cookies made from fine shredded unsweetened coconut, almond flour, and sweetened with pure maple syrup. Melted coconut oil and vanilla provide moisture and flavor, while a pinch of sea salt balances the sweetness. An optional chocolate coating or drizzle adds richness, making these macaroons a satisfying treat with a firm exterior and tender inside.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 15
Calories: 98 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup coconut see note, unsweetened, fine shredded/desiccated
  • ½ cup almond flour packed
  • ¼ cup pure maple syrup
  • 3 Tablespoons coconut oil be sure to measure it liquid, melted
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt sea salt
  • ¼ cup chocolate chips if needed, plus 1 teaspoon coconut oil
  • ¼ cup coconut oil if needed, plus 1 teaspoon coconut oil

Instructions

    Cup of Yum
  1. Preheat oven to 300°F.
  2. Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.
  3. Use a rounded Tablespoon or small cookie scoop to scoop batter onto a cookie sheet lined with parchment paper.
  4. Bake for 20-22 minutes. Remove from oven and let cool. They will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.
  5. If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren't melted, heat for another 10 seconds or so. If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out. Dip each macaroon into the melted chocolate and/or drizzle chocolate over each macaroon.
  6. Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store any leftover macaroons in the fridge or freezer. If you do store them in the freezer, let them sit out at least 10 minutes before eating. They're really hard straight from the freezer.

Notes

  • Use fine shredded or desiccated coconut for better binding and shape retention in macaroons.
  • Regular shredded coconut strands can cause spreading and poor macaroon structure.
  • After baking, allow macaroons to cool about 15 minutes before serving or coating with chocolate to let them firm up.
  • Store macaroons in the fridge or freezer; thaw frozen macaroons at room temperature before serving.

Nutrition Information

Serving 1macaroon Calories 98kcal (5%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 6g (30%) Sodium 19mg (1%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 98

% Daily Value*

Serving 1macaroon
Calories 98kcal 5%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 6g 30%
Sodium 19mg 1%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.