I did something this weekend that I haven’t done in years. I baked with white sugar. Gasp! I know. I debated if I should even post this recipe here because it will literally be THE only one that calls for it. Blasphemy! Buuuuuut, I felt like I had to share these easy coconut macaroons… because easy isn’t in the name for nothin’.
I know I’m all “no refined white this and that” most of the time, but, you know, it’s the holidays. And one thing I love about baking is being able to share. That’s the other reason I like this recipe so much – it makes 24! You end up with a lot to go around at the end. So when you look at it that way, it’s not really that much sugar.
5 grams to be exact.
I adapted this easy coconut macaroon recipe from one I found on thekitchn. What I did was I subbed sweetened coconut for unsweetened (because I like my sweets a little on the less sweet side… I also like to control the added sugar myself) and I added the chocolate dip and drizzle.
Thekitchn had nutrition info on their site too and it says one of these has about 5 grams of sugar, which isn’t so bad. If you use unsweetened coconut like I did that means there’s probably even a bit less.
Five grams is about the same amount of sugar in 1/4 or two squares of my favorite dark chocolate bar (the 70% one), which isn’t all that much.
And they’re the perfect two bite size, too, so it’s not as easy to over do it.
Naturally Gluten Free.
I like making these to give to people and bring to parties during the holidays because they’re naturally gluten and dairy free. I don’t have to do my usual trickery like subbing gluten free flour or swapping coconut oil for butter and wondering if anyone will notice.
As much as I love showing people how delicious food and desserts can be without gluten and dairy, sometimes it’s just easier (and a lot less pressure) to start with something that’s naturally “free” and not have to mess with it.
Now, I say that about these… The sugar cookies I made with M&C this weekend out of cassava flour and icing dyed with matcha green tea was another story.
Originally I planned to share that recipe and experience with you in this post, but I’ll just pass along the cookie recipe I used and spare you our gory details, because the cookies were awesome.
Let’s just say they didn’t look as good as they tasted. Which I’ll chock up to my complete ignorance in the whole cookie making process. If you have tips, leave em in the comments. I need all the help I can get!
I’ll keep working at it – because you know me, I love a good challenge in the kitchen. Maybe we’ll do some hearts or something for Valentine’s…
Easy Coconut Macaroons
So, that is why easy’s in the name of these easy coconut macaroons. I made four other desserts this weekend (because I’m crazy) and these were by far the simplest, easiest, most low maintenance of them all… even with the chocolate drizzle. And I must say, they’re also the prettiest without requiring a lot of fuss to get them there.
If you make them yourself, come back and let us know how they turned out or post a pic and tag me on Instagram – I’d love to see!
Chocolate-Dipped Easy Coconut Macaroons
- 3 cups shredded coconut
- 4 egg whites
- ½ cup + 2 tbsp sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- For the chocolate:
- ¼ cup coconut oil
- ⅓ cup raw cacao powder
- 1 tsp vanilla
- 1-2 tsp honey or maple syrup (optional)
- pinch cinnamon
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In a large bowl, combine egg whites, sugar, vanilla, and salt and whisk to combine. Then add coconut and stir to mix well.
- Form into balls (tip: do this with wet hands to keep from sticking) about 1 - 1½ inch in diameter and space them out at least 1 inch apart to help them cook evenly.
- Bake at 350° for 15-20 minutes until tops are golden brown.
- Allow to cool at least 5 minutes before handling. Then transfer to a wire rack or another baking sheet lined with wax paper (or just wax paper alone will do if you don't need to move them).
- For the chocolate dip and drizzle:
- Note: Wait to prepare chocolate sauce just before you're ready to use it.
- Heat coconut oil in a small sauce pan until melted. Add cacao powder and stir until it's mixed into a thin sauce. Add vanilla, sweetener and cinnamon and stir to mix.
- Dip the bottom of each macaroon into the chocolate sauce to coat, and return to wax paper to set. Drizzle remaining chocolate sauce over macaroons.
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P.S. Did you know I have a FREE ebook with 10 healthier sweet and treat recipes? All of them are made with absolutely zero refined sugar and are instead sweetened with whole food ingredients like honey, maple syrup and dates. I like to say they’re like having your cake and eating it too because you can satisfy your sweet tooth without sacrificing your blood sugar and energy. Sound good? Download it for FREE right here.
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Megan Adams Brown, CHC, helps people take charge of their health and to start listening to themselves over the latest diet trend to optimize their own wellness, happiness and potential. Her family-friendly meal plans help parents take charge in the kitchen, too. This leads to more vegetables, less junk, and happier, healthier kids and parents. Megan shares kid-approved, allergy-friendly recipes on her blog. To learn more click here.