Raw Coconut Macaroon


These raw coconut macaroons are made with just 5 ingredients! myheartbeets.com

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 🙂

Family Selfie! (thankfully my hubby has long arms)

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.

These raw coconut macaroons are made with just 5 ingredients! myheartbeets.com

Raw Coconut Macaroon

These raw coconut macaroons are made with just 5 ingredients! myheartbeets.com

Raw Coconut Macaroon

5 from 6 reviews
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Servings 11 -12 cookies



  • 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.


Try making variations of this recipe! You can try adding a big pinch of one of these:
lemon zest
vanilla bean
cacao powder
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Wendi says

    5 stars
    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!

  2. Greg says

    5 stars
    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.

  3. 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!

  4. 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.

  5. Faith says

    5 stars
    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. 😀

  6. 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.


  7. 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!

  8. 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….

  9. 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

      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.

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