FREE 5-Ingredient Recipe EBook

• My Coconut Macaroons Recipe Is Sweet And Chewy With Just 4 Ingredients
• Ingredients & Substitutions
• How To Make Coconut Macaroons
• My Tips For The Right Texture
• Coconut Macaroons (4 Ingredient Recipe) Recipe card
• More Holiday Cookie Recipes
• Recipe Reviews

My Coconut Macaroons Recipe Is Sweet And Chewy With Just 4 Ingredients

Okay, this is my third healthy dessert recipe in a row, but ’tis the season, right? 😉 And I just couldn’t wait to show you how I recently improved this one. I first made these coconut macaroons after many of you asked me for something nut-free, but if you’re a coconut fan, you’ll love these even if you aren’t. Here’s why:

• Crisp outside, soft and chewy inside – If you haven’t tried macaroons before, they taste like sweet clouds of coconut. The golden edges get lightly crisp, while the centers stay soft and chewy.
• Naturally gluten free – Macaroons are one of few types of cookies where you don’t need any kind of specialty flour to make them gluten free. These have no flour of any kind!
• Just 4 clean, simple ingredients – Plus salt, and an optional chocolate drizzle if you’re up for it. Unlike many coconut macaroon recipes that use condensed milk, mine has a lighter texture and more pure coconut flavor without it… and no refined sugar.

I first made this macaroon recipe when you guys were asking me for healthy Christmas recipes , but more recently I made them 3 more times to tweak the ratio of coconut, egg whites, and Besti. I love them even more now, and they’ll be just as wonderful for spring celebrations in a few months. Grab some shredded coconut and make them with me!

“Wow. Just wow! I can’t stop eating these! Light, delicious, and flavorful… tastes just like a Mounds bar. I am so excited about these and can’t wait to share them with my grandkids (if there are any left!).”

-Cindy

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my coconut macaroon recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shredded Coconut – I prefer unsweetened coconut here, so I can control the sweetness separately in the macaroon recipe. But the most important part is that your coconut flakes are on the finer side, otherwise the texture can be off and the macaroons can fall apart. I use and recommend these coconut flakes because they’re shredded fine and hold together well. If yours are more coarse, chop them using a rocking motion, like you’re mincing garlic.
• Egg Whites – I always separate fresh eggs for this because they whip better than carton whites. (Use the leftover yolks for homemade hollandaise , coconut cream pie , or sugar free eggnog next!) You can egg whites from a carton if that’s all you have, but I’d recommend adding a pinch of cream of tartar to help them whip better.
• Besti Monk Fruit Allulose Blend – This is my go-to sweetener because it keeps the macaroons soft and moist without adding sugar or any aftertaste. Other sweeteners can work, but many can be drying and don’t keep that chewy texture.
• Vanilla Extract – I usually use just vanilla, or you can add a dash of coconut extract if you really want to lean in to that coconut flavor.
• Sea Salt – To balance the sweetness.
• Optional Chocolate Drizzle – I just mix sugar-free dark chocolate chips (feel free to use your favorite kind) with melted coconut oil , which helps the chocolate set better. You can also skip this part.

How To Make Coconut Macaroons

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Whip the egg whites. Add the egg whites to a large bowl and beat with a hand mixer until stiff peaks form. When you tilt the bowl, they should barely move.
2. Beat in Besti, vanilla and salt. I add these one at a time.
3. Fold in the shredded coconut. Use a spatula to gently fold it in.

1. Scoop the dough. Drop tall, rounded mounds of the mixture onto a lined baking sheet . No need to flatten them!
2. Bake and cool. Pop them in the oven until they’re golden on the outside. Let the coconut macaroons cool completely to set.
3. Optional chocolate drizzle: If you want to include this part, melt the chocolate chips with a bit of coconut oil, and stir until smooth. I usually drizzle the melted chocolate on top, but you can also just dunk the bottom of each macaroon into the chocolate. Chill until the chocolate hardens.

My Tips For The Right Texture

• Start with room temp egg whites. They whip up faster and hold more air. You can add a pinch of cream of tartar if they need extra stability.
• Beat the egg whites until they hold medium-stiff peaks. I use this hand mixer with the whisk attachment, although eaters can work, too. If you tilt the bowl, the whites should barely move and definitely not pour out. This step gives the macaroons structure, so they don’t spread or fall flat.
• Some readers had issues with the macaroons falling apart or said they needed more egg whites, so I tested this recipe again to confirm. Nope, 2 egg whites was still the perfect amount. Mine did not fall apart at all with those, and when I tried 3, they were too much like meringues.If yours crumble, you’re probably using coconut flakes that are too large.
• However, if you find that the mixture is super dry after folding in the coconut, you can add an extra egg white. To do this, whip it separately to stiff peaks along with a little more Besti, then fold into the main mixture.
• Some readers added coconut flour, but I tested this and don’t recommend it. The coconut macaroons turned out a lot more dry with it compared to without, even playing with the amounts. You can add a teaspoon or two if you really want to though.
• Gently fold in the coconut, don’t stir. Folding slowly keeps the mixture fluffy, so the macaroons hold their shape in the oven. Nobody wants flat macaroon cookies.
• For extra crunch and a nicer presentation, sprinkle a few extra coconut flakes on top before baking. The ones on top also get more golden brown than the rest.
• My baking time here is based on macaroons portioned using this cookie scoop . It makes nice, tall cookies and ensures they are all the same size. If the scoops come out a little lopsided, you can gently shape them with your hands, but be careful not to break down the whites.
• Wait until the macaroons recipe fully cools before moving them. If they stick to the parchment, just peel them off gently.

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 large Egg whites (at room temperature) ▢
• 1/3 cup Besti Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract (or a combination of vanilla and almond extracts) ▢
• 1/4 tsp Sea salt ▢
• 2 cups Unsweetened shredded coconut ▢
• 2 oz Sugar-free Dark Chocolate Chips (optional) ▢
• 1/2 tbsp Coconut oil (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
2. Place the egg whites in a large bowl. Using a hand mixer with a whisk attachment, beat until stiff peaks form. If you tilt the bowl, they should barely move and should not pour out.
3. Gradually add Besti, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the vanilla extract and sea salt.
4. Gently fold in the coconut flakes with a rubber spatula, being careful not to break down the whites.
5. Use a medium cookie scoop to drop the batter onto the lined pan. Keep the mounds tall and rounded, do not flatten.
6. Bake coconut macaroons for 13-18 minutes , until golden brown. Cool completely before handling.
7. For the optional chocolate drizzle: In the microwave or a double boiler on the stove, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons. Refrigerate for 20-30 minutes , until the chocolate is set.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 1 macaroon cookie

• Tips: Check out my recipe tips above to help you get the perfect texture in your coconut macaroons.
• Storage: These keep fine in an airtight container on the counter for 2-3 days, as long as your kitchen isn’t too warm or humid. If it is, or you want them to last longer, pop them in the fridge for up to a week. They do get softer over time, but are still delicious!
• Freeze: Freeze on a lined tray first. Once solid, transfer to a zip lock bag and keep in the freezer for up to 3-6 months. I prefer to freeze them without the chocolate, so that I can pop them back in the oven to crisp up again after thawing.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coconut Macaroons

More Holiday Cookie Recipes

If you’re making this coconut macaroons recipe for the holidays, here are a few more festive cookies to make with them:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Coconut Macaroons (4 Ingredient Recipe)

My coconut macaroons recipe makes chewy, golden cookies with just 4 ingredients, plus optional chocolate drizzle. So easy to make!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/coconut-macaroons/

Ingredients

• 2 large Egg whites (at room temperature)
• 1/3 cup Besti Monk Fruit Allulose Blend
• 1 tsp Vanilla extract (or a combination of vanilla and almond extracts)
• 1/4 tsp Sea salt
• 2 cups Unsweetened shredded coconut
• 2 oz Sugar-free Dark Chocolate Chips (optional)
• 1/2 tbsp Coconut oil (optional)

Instructions

1. Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
2. Place the egg whites in a large bowl. Using a hand mixer with a whisk attachment, beat until stiff peaks form. If you tilt the bowl, they should barely move and should not pour out.
3. Gradually add Besti, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the vanilla extract and sea salt.
4. Gently fold in the coconut flakes with a rubber spatula, being careful not to break down the whites.
5. Use a medium cookie scoop to drop the batter onto the lined pan. Keep the mounds tall and rounded, do not flatten.
6. Bake coconut macaroons for 13-18 minutes , until golden brown. Cool completely before handling.
7. For the optional chocolate drizzle: In the microwave or a double boiler on the stove, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons. Refrigerate for 20-30 minutes , until the chocolate is set.

Maya’s Recipe Notes

Serving size : 1 macaroon cookie

• Tips: Check out my recipe tips above to help you get the perfect texture in your coconut macaroons.
• Storage: These keep fine in an airtight container on the counter for 2-3 days, as long as your kitchen isn’t too warm or humid. If it is, or you want them to last longer, pop them in the fridge for up to a week. They do get softer over time, but are still delicious!
• Freeze: Freeze on a lined tray first. Once solid, transfer to a zip lock bag and keep in the freezer for up to 3-6 months. I prefer to freeze them without the chocolate, so that I can pop them back in the oven to crisp up again after thawing.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Coconut Macaroons Recipe Is Sweet And Chewy With Just 4 Ingredients
• Ingredients & Substitutions
• How To Make Coconut Macaroons
• My Tips For The Right Texture
• Coconut Macaroons (4 Ingredient Recipe) Recipe card
• More Holiday Cookie Recipes
• Recipe Reviews

My Coconut Macaroons Recipe Is Sweet And Chewy With Just 4 Ingredients

Okay, this is my third healthy dessert recipe in a row, but ’tis the season, right? 😉 And I just couldn’t wait to show you how I recently improved this one. I first made these coconut macaroons after many of you asked me for something nut-free, but if you’re a coconut fan, you’ll love these even if you aren’t. Here’s why:

• Crisp outside, soft and chewy inside – If you haven’t tried macaroons before, they taste like sweet clouds of coconut. The golden edges get lightly crisp, while the centers stay soft and chewy.
• Naturally gluten free – Macaroons are one of few types of cookies where you don’t need any kind of specialty flour to make them gluten free. These have no flour of any kind!
• Just 4 clean, simple ingredients – Plus salt, and an optional chocolate drizzle if you’re up for it. Unlike many coconut macaroon recipes that use condensed milk, mine has a lighter texture and more pure coconut flavor without it… and no refined sugar.

I first made this macaroon recipe when you guys were asking me for healthy Christmas recipes , but more recently I made them 3 more times to tweak the ratio of coconut, egg whites, and Besti. I love them even more now, and they’ll be just as wonderful for spring celebrations in a few months. Grab some shredded coconut and make them with me!

“Wow. Just wow! I can’t stop eating these! Light, delicious, and flavorful… tastes just like a Mounds bar. I am so excited about these and can’t wait to share them with my grandkids (if there are any left!).”

-Cindy

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my coconut macaroon recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shredded Coconut – I prefer unsweetened coconut here, so I can control the sweetness separately in the macaroon recipe. But the most important part is that your coconut flakes are on the finer side, otherwise the texture can be off and the macaroons can fall apart. I use and recommend these coconut flakes because they’re shredded fine and hold together well. If yours are more coarse, chop them using a rocking motion, like you’re mincing garlic.
• Egg Whites – I always separate fresh eggs for this because they whip better than carton whites. (Use the leftover yolks for homemade hollandaise , coconut cream pie , or sugar free eggnog next!) You can egg whites from a carton if that’s all you have, but I’d recommend adding a pinch of cream of tartar to help them whip better.
• Besti Monk Fruit Allulose Blend – This is my go-to sweetener because it keeps the macaroons soft and moist without adding sugar or any aftertaste. Other sweeteners can work, but many can be drying and don’t keep that chewy texture.
• Vanilla Extract – I usually use just vanilla, or you can add a dash of coconut extract if you really want to lean in to that coconut flavor.
• Sea Salt – To balance the sweetness.
• Optional Chocolate Drizzle – I just mix sugar-free dark chocolate chips (feel free to use your favorite kind) with melted coconut oil , which helps the chocolate set better. You can also skip this part.

How To Make Coconut Macaroons

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Whip the egg whites. Add the egg whites to a large bowl and beat with a hand mixer until stiff peaks form. When you tilt the bowl, they should barely move.
2. Beat in Besti, vanilla and salt. I add these one at a time.
3. Fold in the shredded coconut. Use a spatula to gently fold it in.

1. Scoop the dough. Drop tall, rounded mounds of the mixture onto a lined baking sheet . No need to flatten them!
2. Bake and cool. Pop them in the oven until they’re golden on the outside. Let the coconut macaroons cool completely to set.
3. Optional chocolate drizzle: If you want to include this part, melt the chocolate chips with a bit of coconut oil, and stir until smooth. I usually drizzle the melted chocolate on top, but you can also just dunk the bottom of each macaroon into the chocolate. Chill until the chocolate hardens.

My Tips For The Right Texture

• Start with room temp egg whites. They whip up faster and hold more air. You can add a pinch of cream of tartar if they need extra stability.
• Beat the egg whites until they hold medium-stiff peaks. I use this hand mixer with the whisk attachment, although eaters can work, too. If you tilt the bowl, the whites should barely move and definitely not pour out. This step gives the macaroons structure, so they don’t spread or fall flat.
• Some readers had issues with the macaroons falling apart or said they needed more egg whites, so I tested this recipe again to confirm. Nope, 2 egg whites was still the perfect amount. Mine did not fall apart at all with those, and when I tried 3, they were too much like meringues.If yours crumble, you’re probably using coconut flakes that are too large.
• However, if you find that the mixture is super dry after folding in the coconut, you can add an extra egg white. To do this, whip it separately to stiff peaks along with a little more Besti, then fold into the main mixture.
• Some readers added coconut flour, but I tested this and don’t recommend it. The coconut macaroons turned out a lot more dry with it compared to without, even playing with the amounts. You can add a teaspoon or two if you really want to though.
• Gently fold in the coconut, don’t stir. Folding slowly keeps the mixture fluffy, so the macaroons hold their shape in the oven. Nobody wants flat macaroon cookies.
• For extra crunch and a nicer presentation, sprinkle a few extra coconut flakes on top before baking. The ones on top also get more golden brown than the rest.
• My baking time here is based on macaroons portioned using this cookie scoop . It makes nice, tall cookies and ensures they are all the same size. If the scoops come out a little lopsided, you can gently shape them with your hands, but be careful not to break down the whites.
• Wait until the macaroons recipe fully cools before moving them. If they stick to the parchment, just peel them off gently.

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 large Egg whites (at room temperature) ▢
• 1/3 cup Besti Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract (or a combination of vanilla and almond extracts) ▢
• 1/4 tsp Sea salt ▢
• 2 cups Unsweetened shredded coconut ▢
• 2 oz Sugar-free Dark Chocolate Chips (optional) ▢
• 1/2 tbsp Coconut oil (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
2. Place the egg whites in a large bowl. Using a hand mixer with a whisk attachment, beat until stiff peaks form. If you tilt the bowl, they should barely move and should not pour out.
3. Gradually add Besti, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the vanilla extract and sea salt.
4. Gently fold in the coconut flakes with a rubber spatula, being careful not to break down the whites.
5. Use a medium cookie scoop to drop the batter onto the lined pan. Keep the mounds tall and rounded, do not flatten.
6. Bake coconut macaroons for 13-18 minutes , until golden brown. Cool completely before handling.
7. For the optional chocolate drizzle: In the microwave or a double boiler on the stove, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons. Refrigerate for 20-30 minutes , until the chocolate is set.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 1 macaroon cookie

• Tips: Check out my recipe tips above to help you get the perfect texture in your coconut macaroons.
• Storage: These keep fine in an airtight container on the counter for 2-3 days, as long as your kitchen isn’t too warm or humid. If it is, or you want them to last longer, pop them in the fridge for up to a week. They do get softer over time, but are still delicious!
• Freeze: Freeze on a lined tray first. Once solid, transfer to a zip lock bag and keep in the freezer for up to 3-6 months. I prefer to freeze them without the chocolate, so that I can pop them back in the oven to crisp up again after thawing.

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Coconut Macaroons

More Holiday Cookie Recipes

If you’re making this coconut macaroons recipe for the holidays, here are a few more festive cookies to make with them: