These raw coconut macaroons are sweet, tasty and satisfying. They’re made with coconut oil, a healthy fat, and so just one of these cookies is enough to keep that sugar craving at bay.
Coconut macaroons are not to be confused with macarons.
The recipe I’m sharing here is ridiculously easy to make. You mix five ingredients in a bowl – pack them into a tablespoon and slide em right out onto a plate. Put them in the fridge for like 10 minutes and you’ve got some sweet and solid macs. You can make all sorts of variations of this recipe – see my notes in the recipe card below for ideas.
I made these coconut macaroons over the weekend – because I knew my (not so little) brother, Rishi, would love them (he’s also a big fan of my chocolate coconut cups). Rishi celebrated a milestone birthday this past weekend – his quarter-century!! The celebrating lasted the entire weekend – we went out with his friends one night and then celebrated with the family the next day. Here’s a picture of us 🙂
It was a really nice weekend – I miss it already.
The recipe will give you 8-9 bites of coconutty goodness. Eat these cookies alongside a cup of my masala chai. I know you’re going to love this.
Ingredients
- 1 cup finely shredded dehydrated coconut
- ½ cup almond flour
- 6 tablespoons melted coconut oil
- ¼ teaspoon fine sea salt
- 2 tablespoons maple syrup grade b
Instructions
- Mix all of the ingredients together in a bowl.
- Pack the mixture into a tablespoon – then slide it out and place on a plate. Repeat 8-9 more times.
- Place the macaroons in the fridge for 10 minutes or until the cookies are solid.
- Enjoy cold or at room temperature.
- Store the macaroons in an air-tight container in the fridge for up to 2 weeks.
Notes
lemon zest
cardamom
vanilla bean
cacao powder
Keenan says
Great recipe☑️ I used raw honey. Taste is amazing.
My Heart Beets says
Keenan, awesome to hear! Thanks for letting me know how this turned out for you 🙂
Wendi says
A friend recommended this recipe, so I went ahead and made a double batch. I added some cardamom and pressed them into mini muffin tins. I have to use a spoon to scoop them out, but they come out whole for the most part.
Great simple recipe. Thanks so much!
My Heart Beets says
Wendi, that’s so great to hear! Thanks for letting me know how this turned out for you 🙂
Jenny says
Hi 👋from the UK. Love this!! I added some almond butter in too for half of them. So yummy. Thank you 🙂
Ashley - My Heart Beets says
Jenny, that’s so great to hear! Adding almond butter sounds great!
Greg says
I just discovered your blog. What a precious gem, your ideas will keep me busy in the kitchen for a lonf time. God bless you and your beautiful family.
My Heart Beets says
Thanks Greg! So glad you found my blog 🙂 Looking forward to hearing what you think of my recipes!
jasmine olpinski kopiec says
Hello! I am a long time vegan who recently transitioned to plant based keto. I rely like this recipe but the syrup is a no no for me at the moment. Is the syrup what hold everything together or is it just for sweetness? If its the later, I could just use stevia or licorice powder! Thankss!
Stephanie says
These were so good – I fear I will eat them all! Added a bit of almond extract and rolled into balls. I think they will be a good fat bomb for a bed time snack. Thank you so much.
My Heart Beets says
Stephanie, I’m so happy to hear how much you like them 🙂
Faith says
Made these last night and I LOVED them. The little bit of salt added tons to the flavor experience.
Also, for anyone talking about how they were too oily, I found that the first 5 or so I made were easy to manage, but as the almond flour absorbed the moisture that’s when they became oilier and more difficult to get out of the tablespoon in one piece. All it took was a little patience, but if I’d had more time I probably would have simply added a little bit more almond flour for the second set of 5-6 and I think it would have been no problem at all.
That said, they are very satisfying treats and all things considered, soooo simple to make. It’s a great recipe! I’ll post my photo on instagram soon. 😀
My Heart Beets says
Can’t wait to see the pic!! 🙂
Rose says
I cannot wait to make these. I recently purchased some called Snackaroons and love them. So I went on Pinterest and came upon your recipe. Thank you for posting this.
Rose
My Heart Beets says
Rose, I love snackaroons too but they definitely add up! I hope you love this recipe – let me know what you think 🙂
KJ says
Is the mixture supposed to be really wet? I made this and it tastes yum, however it seems like too much coconut oil. Should they turn out dry (ish)? If so I have done it wrong methinks!
My Heart Beets says
KJ, it’s okay if it’s wet! If the mixture is too wet to create the macaroons, just put it in the fridge for 5-6 minutes, take them out to make the macaroons and then put them back in the fridge to set. Please let me know if these turn out okay for you!
k marie says
I have tried the naan, and now I am making the macaroons and drooling over so many of your other recipes. I cannot say thank you enough….
My Heart Beets says
That’s awesome! So glad you like what you see 🙂 Let me know how the macaroons turn out for you!
Lea says
I loved the texture of the macarons. Do they really need the salt? I found the taste a bit odd. Also, how do you get yours to slide off the spoon? I packed mine in and they fell apart when i tried to get them out of the spoon. Any tips?
My Heart Beets says
Lea, you can leave out the salt – I just like a little salt in my sweets. As for sliding off the spoon – they should do that easily if you’re packing them tight.
Lisa says
GORGEOUS FAMILY! I am making these macaroons now!
My Heart Beets says
Lisa, thank you!! Hope you love the macaroons 🙂
Peter says
my wife may be sensitive to almonds. What else might work? Coconut flour? Rice flour?
My Heart Beets says
Hi Peter – I’m sure you can use any nut flour. I haven’t tried coconut or rice flour but I think those should be ok? Maybe use a little less… if you try, please let me know.
Ginny says
Beautiful pics! These look so yummy – can’t wait to try them!!
My Heart Beets says
Thanks, Ginny 🙂