Healthy Coconut Macaroons

Soft and chewy on the inside, crisp and golden on the outside, these classic but healthy coconut macaroons are spot on. They are so simple to make and perfect for the holidays or any time of year!

Perfectly soft and chewy on the inside, and crisp and golden, almost crunchy on the outside, this is everything you could want in a coconut macaroon.

These coconut macaroons are naturally dairy-free and gluten-free. With no sweetened condensed milk being used whatsoever.

They’re especially great to make and serve during the holidays, but can be enjoyed all year round.

The recipe is super quick and easy to make. And it’s also fun to make!

With a yield of 18 macaroons, this recipe makes one baking sheet of macaroons. Feel free to halve the recipe for a small batch or multiply the recipe if you need more.

This recipe is perfect for using up egg whites!

Ingredients to Make Healthy Coconut Macaroons

Let’s quickly cover what you’ll need to make healthy coconut macaroons!

This classic coconut macaroons recipe has just 5 ingredients that you probably already have on hand: egg white, granulated sugar or raw cane sugar, pure vanilla extract, salt, and unsweetened shredded coconut. Dark chocolate for melting and dipping is optional.

How to Make Healthy Coconut Macaroons

Let’s talk about how to make the best healthy coconut macaroons!

Make the coconut mixture. In a medium bowl, using a hand mixer fitted with a whisk attachment, whisk the egg whites, sugar, vanilla extract, and salt until foamy and the sugar is mostly dissolved, 1-2 minutes. Fold in the coconut until evenly coated.

Shape. Use a 1-tablespoon cookie scoop to drop a level tablespoon of the coconut mixture onto the prepared baking sheet. You can reshape each cookie using a mini spatula.

Bake. These need to be baked for 21-26 minutes. Leave them in the oven until they are golden brown around the edges and tops as you prefer. The longer you bake them, the more they develop a caramel-like flavor of toasted coconut. Allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Dip in melted chocolate. This is optional, but highly recommended, because it enriches the flavor of the coconut macaroons. If you decide to dip your macaroons in melted chocolate, it’s totally up to you whether you dip just the bottom, drizzle melted chocolate over the top as well, or get a little fancy and dip them halfway vertically instead, which will come out looking really pretty too. Just make sure you dip them in melted dark chocolate only after they have cooled completely.

Healthy Coconut Macaroons

With a total of 50 grams of sugar in the recipe and less than 3 grams of sugar per macaroon, these coconut macaroons have relatively little sugar. The coconut provides fibre and the egg white adds protein, making it a healthy type of cookie.

I haven’t yet tried using liquid sweeteners like agave, maple syrup, or honey instead of sugar. Once I’ve done that, I’ll get back with an update.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your healthy coconut macaroons!

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Print Recipe

Healthy Coconut Macaroons

By Christina

Yields: 18 macaroons

Prep Time: 10 minutes minutes

Cook Time: 21 minutes minutes

Total Time: 31 minutes minutes

Soft and chewy on the inside, crisp and golden on the outside, these classic but healthy coconut macaroons are spot on. They are so simple to make and perfect for the holidays or any time of year!

Ingredients

• 2 large egg whites
• 1/4 cup (50 g) granulated sugar or raw cane sugar
• 2 teaspoons (8 g) pure vanilla extract
• 1/8 teaspoon salt
• 2 cups (160 g) unsweetened shredded coconut
• Optional: melted dark chocolate, for dipping (see Notes!)

Instructions

• Preheat the oven to 325 °F (163 °C) and line a baking sheet with parchment paper.
• In a medium bowl, using a hand mixer fitted with a whisk attachment, whisk the egg whites, sugar, vanilla extract, and salt until foamy and the sugar is mostly dissolved, 1-2 minutes. Fold in the coconut until evenly coated.
• Using a 1-tablespoon cookie scoop, drop a level tablespoon of the coconut mixture onto the prepared baking sheet. You can reshape each cookie using a mini spatula.
• Bake for 21-26 minutes, or until golden brown around the edges and tops as you prefer. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. If desired, dip in melted dark chocolate once completely cooled.

Notes

How to Store: Leftover macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Sweetener Alternatives: I haven’t yet tried using liquid sweeteners like agave, maple syrup, or honey. Once I do, I’ll update this note.

Dark Chocolate Note: For the best results, use high quality dark chocolate. You’ll need about 1/2 cup (85 g) of dark chocolate. For easier and faster melting, break into small pieces or roughly chop before melting.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!