If you love coconut, these coconut macaroons are about to be your favorite treat. This recipe is made with pulverized coconut (a.ka. coconut butter) and shredded coconut, plus it’s naturally sweetened with maple syrup. It develops a buttery texture without using any butter!
This is my go-to recipe when I’m serving guests who need a dairy-free, gluten-free, and vegan treat. It’s perfect for holidays like Christmas and Passover, but it’s also a great everyday treat when you want something you can bring to a party. Unlike other healthy desserts, these don’t have to be chilled to hold together.
If you’ve already tried my Chocolate Coconut Macaroons, this version is very similar in concept, only without the chocolate. Bake them for a crispy exterior and a tender interior.
⭐⭐⭐⭐⭐ Featured Reviews
“Oh my goodness! So delicious – these are definitely the favorite cookie this year for Christmas at my house.” – Caitie
“The recipe is perfect! Can’t believe no egg needed!!” – Julie
Coconut Macaroons Recipe Ingredients
- Shredded Coconut. This recipe calls for unsweetened coconut, not the sweetened kind you might also find on the baking aisle.
- Coconut Butter. Instead of eggs, this acts as the binder along with the sweetener. Don’t confuse this for coconut oil! It’s made from pulverized coconut, just like peanut butter is made from pulverized peanuts. You can even make it at home if you don’t want to buy it.
- Maple Syrup. This natural sweetener helps create a crispy exterior as these macaroons bake. The flavor is unreal! You can probably use another sweetener if you like, but I highly recommend trying these as written.
- Vanilla and Almond Extract. These two work together to create the most amazing flavor.
- Salt. Essential for any good dessert recipe.
- Chocolate Chips. If you’d like to dunk these or drizzle them with melted chocolate, have your favorite kind nearby. They are also delicious on their own!
How to Make Coconut Macaroons
Step 1:
In a large bowl, combine the coconut butter, maple syrup, vanilla extract, almond extract, and salt. Stir well.
Once the wet ingredients have been mixed, fold in the shredded coconut and stir until the mixture looks uniform.
Note: Coconut butter will solidify at room temperature if your home is cooler than 78ºF. Place the jar in a bowl of very hot water to melt it before measuring, or stir it in the bowl of a double boiler to make it runny in texture again. (As pictured below.)
Step 2:
Use a 1-ounce cookie scoop or tablespoon to scoop the coconut mixture, and tightly pack it into the spoon so the macaroons will stick together. Drop the mounds onto a baking sheet lined with parchment paper, and use your fingers to shape them, as needed.
Bake the macaroons at 350ºF for 15 to 18 minutes, or until the bottom of the cookies look golden brown. I usually pull mine out of the oven right at the 15-minute mark knowing that they won’t feel firm or crispy to the touch right away.
Serving & Storage Tips
These cookies need to cool completely to firm up, so be patient. Once the coconut macaroons are cool, you can enjoy them right away.
For an extra-decadent treat, drizzle them with melted dark chocolate. Or, dip the bottom of the cookies in melted chocolate and let them cool on the parchment-lined baking sheets again until the chocolate is firm.
Storage Tip: Leftover macaroons can be stored in an airtight container in the fridge for up to 2 weeks.
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Preheat the oven to 350ºF and line a large baking sheet with parchment paper. If your coconut butter isn’t runny in texture, be sure to melt it before getting started. (I use a double boiler to do this, but you can use any other method you like to warm it up.)
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Measure the melted coconut butter and add it to a mixing bowl along with the maple syrup, vanilla, almond extract, and salt. Stir well. Add the shredded coconut and mix again until the batter looks uniform.
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Use a tablespoon or 1-ounce cookie scoop to scoop the dough, and tightly pack each spoonful so the macaroons will hold their shape. Drop the mounds onto the lined baking sheet, and shape them with your fingers if you find any pieces are falling apart.
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Bake at 350ºF for 12 to 15 minutes, or until the bottoms of the macaroons are looking golden brown. They will NOT feel firm to the touch at this point, so don’t be alarmed if they feel soft. They will firm up as they cool, so be sure to let them cool completely on the pan.
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Once the macaroons are cool, they are ready to serve. For an extra-decadent treat, drizzle them with melted dark chocolate, or dip the bottom of the cookies in the chocolate. Let the chocolate cool completely before serving. These macaroons will keep well at room temperature for up to 5 days, but they will start to soften after 24 to 48 hours. Keep them chilled in the fridge for the longest shelf life, and firmest texture. They will keep well in the fridge for up to 2 weeks.
Nutrition information is for 1 of 20 pieces, without the optional dark chocolate drizzle. This information is automatically calculated, and is just an estimate, not a guarantee.
Update Note: This recipe has been updated in January to work better! The original recipe called for 1 scant cup of coconut butter, 3/4 cup maple syrup, 1 1/2 teaspoons of vanilla, 1/2 teaspoon almond extract, 1/4 teaspoon of salt, and 2 cups of shredded coconut. You can dehydrate these at 118ºF for up to 24 hours, or bake them at 300ºF for 22 to 25 minutes. Some commenters reported them melting together with this method, so that’s why the recipe has been updated above to be more foolproof.
Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 34mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg
More Recipes to Try
If you try these coconut macaroons, please leave a comment and star rating below, letting me know what you think! And if you make any modifications, I’d love to hear about those, too.