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These Healthy Coconut Macaroons are just like the classic but made gluten-free, dairy-free, and refined sugar free! All you need is 6 ingredients to make them! Make them without or without a chocolate bottom.
Healthy Coconut Macaroons
Coconut macaroons are a Passover staple, especially in my household growing up. But aside from that, they are probably one of my favorite light cookies anytime of the year! Growing up, we always grabbed these pointed macaroons from the neighborhood bakery but now I make them with my kids!
Traditional macaroons are made with sweetened coconut flakes (which contain some really strange ingredients), plus sweetened condensed milk and egg whites. My version leaves out the unhealthy ingredients and swaps it with natural sweeteners and raw coconut flakes.
These are sweetened just right, full of coconut flavor and did I mention they are super easy to make?
Ingredients Needed
- Egg Whites
- Honey
- Vanilla Extract + Almond Extract
- Unsweetened Shredded Coconut
- Fine Sea Salt
- Chocolate Chips (optional)
Troubleshooting Tips
Sometimes egg whites can vary in size, as can the amount of liquid that the unsweetened shredded coconut absorbs. You could find that your mixture contains too much liquid to form into a ball, or that it is too dry and crumble. It should ideally thicken just enough to handle, after letting the mixture sit for 5 minutes. But if it doesn’t, here are some trouble shooting tips:
If too much liquid: add in 2 tablespoons more shredded coconut at a time.
If it is too crumbly: add in a tablespoon of whisked egg white at a time.
How to Form Coconut Macaroons
To make them, simply squeeze together the tops of the macaroons. The mixture should hold the shape nicely. I love that it adds a textural component because the tips get browned a bit more.
Alternatively, you can scoop the macaroons with a cookie scoop and bake as a rounded cookie.
Adding Chocolate:
Feel free to add in chocolate chips to the macaroons and / or dip the bottoms in melted chocolate. Or, if you are feeling like it’s all about that coconut flavor, skip the chocolate all together.
More Passover Favorites:
- Nanny’s Sweet and Sour Meatballs
- Classic Chicken Soup (Slow Cooker & Instant Pot)
- Chocolate Matzo Crack: 3 Ways (Gluten-Free!)
- Honey Glazed Carrots
- Traditional Charoset (for Passover!)
- Gluten-Free Matzo Lasagna
- Simple Brisket
Watch the Video Here:
CHOCOLATE CHIP COCONUT MACAROONS
Ingredients
- 5 large egg whites
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups unsweetened shredded coconut
- Pinch of fine sea salt
- 2/3 cup chocolate chips optional, divided
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Whisk together egg whites and honey in a large bowl, until the mixture has started to turn white and frothy.
- Add in extracts, coconut and sea salt and mix until thoroughly combined. Let the mixture sit for 5 minutes. It should thicken enough to easily handle the mixture. If it does not, add in 2 tablespoons more shredded coconut at a time. If it is too thick, add in a tablespoon of whisked egg white at a time.
- Fold in 1/3 cup chocolate chips, if using.
- Divide mixture into 12 balls, about 2 heaping tablespoons each. If desired, pinch the tops of the macaroons to create a cubed shape.
- Place on baking sheet and bake for 12-15 minutes or until slightly golden brown at the top.
- Let cool completely.
- If desired, melt the remainder of the chocolate over a double-boiler or slowly in the microwave. Dip the bottom of the macaroon in the melted chocolate and let the excess drip off. Return to the parchment paper sheet until fully cooled.
Notes
- Store macaroons in the refrigerator for up to 5 days. Let sit at room temperature, if desired, before consuming.
I love these… The first time I made a half recipe with honey (not raw honey) and hand wisk. Came out too thin so I made a little cake and put some chocolate on top… So yummy!! Just made them and forgot to spray the foil w coconut oil and they all stuck like no other!! Not sure what I was thinking. But I’m gonna sprinkle the demolished cookies on my yogurt and I’m sure it will be delish. Next time will be the perfect batch I’m sure!!! Very delish recipe. Thank you.
Have been following your blog and posts! Love them all! Your recipes have been a hit in my house even with my kids!
Would love if you had some Passover healthy recipes to share? I am doing the Seder one night and would like to have some healthy alternatives! Thanks so much!
Jen
Hey,
I’ve been looking for paleo friendly treats, and keep seeing people use these “Enjoy Life Chocolate Chips”, but they have brown sugar in them. I just feel confused b/c paleo is (white and brown) sugar free?…..help please! 🙂
I make something like these every Easter! My family loves them 🙂
Oh my word these look wonderful!
Can I come next weekend and eat these with your fam?
YES.
I love macaroons.. so much better than macarons, IMO. 🙂
They’re great for Passover, but I’m just like you and eat them all the time as well.
These will be made! I love the shape of the cookie!
These look so great! I have been in the kitchen the past few days whipping up some Passover goodies. I made coconut chocolate chip cookies that I think will be a hit. Will likely make these too 🙂
yum! i’m always looking for new tasty passover recipes! do you have any brownie recipes for passover??
Yes! My brownie recipe is flourless 🙂