Coconut Macaroons

Coconut Macaroons

I recently tried some coconut macaroons from the health food store.  I loved them, except they were a little too sweet for my taste.  I hadn’t had a macaroon in ages and decided that I needed to make some.

Many coconut macaroon recipes call for sweetened condensed milk.  I knew it could be done without that ingredient.  This recipe is actually very simple, and requires few ingredient.

You do need to use unsweetened coconut which might require a trip to the health food store.  Unsweetened coconut is more fine and dry than sweetened coconut that you find at the regular grocery store.

You can use regular sugar or coconut palm sugar in this recipe.  In the photo above, the brown macaroons were made with coconut palm sugar.

5.0 from 1 reviews
Gluten and Dairy Free Coconut Macaroons
Recipe type: Dessert
  • 2 cups unsweetened shredded coconut
  • 6 Tablespoons sugar or coconut palm sugar
  • 2 large egg whites
  • ½ teaspoon almond or vanilla extract
  • pinch of salt
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a small bowl, lightly beat the egg whites with a fork until foamy.
  3. Combine all ingredients in a mixing bowl and stir until well mixed.
  4. Form into balls about one tablespoon in size or drop from a round tablespoon sized measuring spoon or cookie dough scoop. I left mine flat on the bottom and rounded on top.
  5. Bake for 12 – 15 minutes or until golden brown.
  6. Makes about 16 macaroons.

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  1. says

    Oooh, I love these, Linda! I find that most macaroons–either safe “store-bought” ones (and I think I know the store-bought variety you are talking about) or ones made from recipes–are way too sweet. So I love the idea of yours. Both versions look wonderful!


    • says

      Shirley, these might still be a little sweet for your taste, but you can adjust the sugar. I find they taste sweeter after a day or two. I definitely like the coconut palm sugar ones better.

  2. McKinley says

    I tried these I can’t seem to keep them from falling apart? Any ideas of what I could be doing wrong??

    • says

      I’m sorry you’re having problems with the macaroons! Try pressing them firmly into a scoop or measuring spoon when forming them. Then let them cool completely before moving them.

      • JulesC says

        Hi I’m wondering if you could use this recipe as a base for a yummy slicel Pressed into a tin with maybe the addition of chopped nuts. Drizzled with chocolate when cold? Any other suggests would be great.

  3. Jo says

    Thank you for posting this recipe! I just made it and it came out tasting really really good.

  4. Heather says

    I just made these & they are yummy! I used 3 tbs of coconut sugar & they are just the right amount of sweet for me. Mine were super hard to form so they came out a little flatter & longer, reminding me of little sand crabs lol. I will definitely be making these again!

  5. Dee says

    Going to make these for hubby. He loves coconut macaroons and I just happen to have like 5 bags of this coconut. Wonder how it would be to add some dark cocoa to this and have chocolate macaroons?

  6. Dee says

    I did make these last night with 3 TBSP date sugar and they were good but seemed dry. today I am going to melt some chocolate to drizzle on top and put a coating on the bottoms.

    Next time I make these I am thinking of using some honey for the sweetener instead of the date/coconut sugar.

  7. George Alexopoulos says

    I am trying these. A friend visited recently and used a coconut macaroon in a half tinned pear, baked for 10 minutes then cooled. It was a lovely easy refreshing dessert for summer or I suppose hot in Winter.

  8. maria says

    I would love to make this recipe but i am allergic to eggs as well. Are there any replacement that i can use. Thank you.

  9. Morgan says

    these sound delicious and easy to make but would using an egg replacer (orgran egg replacer) work? Really want to try these out for a treat for the kids and hubby

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