Some cookies require a full afternoon and a list of equipment. This easy coconut macaroons recipe is not one of those. Golden, chewy, coconut flavored macaroons with a chocolate drizzle and a short ingredient list that comes together in one bowl.
I came across coconut macaroons at a small bakery and paid more for three pieces than I was comfortable with, which was enough motivation to figure out how to make them at home. The ingredient list was so short that I almost second-guessed myself before putting them in the oven, but they came out better than the ones I paid for. I added the chocolate drizzle at the end, and now I cannot imagine making them without it.
Cooling Time is Important
Coconut macaroons made on a meringue base are fragile right out of the oven, and they fully firm up as they cool. Moving them too early cracks the base and breaks the shell before it sets enough to hold the chocolate drizzle cleanly, without it running through the cracks and pooling on the parchment paper. You can also drizzle with my maple syrup or simple syrup.
Coconut Flakes and Almond Extract Combination
Unsweetened coconut flakes give each macaroon its chew and its visible coconut texture. The almond extract behind the coconut adds a slightly nutty, aromatic quality, making it an intentional flavor combination rather than just sweetened shredded coconut. Homemade keto sugar-free sprinkles are perfect to scatter over these macaroons before the chocolate sets.
How To Make Coconut Macaroons Recipe
This easy coconut macaroons recipe uses one egg white beaten to stiff peaks, with sweetener, coconut flakes, and almond extract folded through, then baked, cooled, and finished with a melted chocolate chip and coconut oil drizzle.
Kitchen Gadgets Needed:
- Mixing Bowl: Holds the egg white and sweetener while beating.
- Electric Mixer: Beats the egg white and sweetener to stiff peaks.
- Baking Tray: Lined with parchment paper to hold the macaroons.
- Ice Cream Scoop: Portions the coconut mixture into eight even rounds on the tray.
Ingredients Needed:
- Egg White: One room-temperature egg white for the best volume.
- Sweetener: Mixed into the egg white at the start before beating.
- Almond Extract: Gives these macaroons their distinct, slightly nutty character.
- Coconut Flakes: Unsweetened coconut flakes.
- Chocolate Chips: Melted with the coconut oil for the finishing drizzle.
- Coconut Oil: Thins the melted chocolate chips into a pourable, glossy drizzle.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR CHEWY HOMEMADE COCONUT MACAROON
First Step: Preheat and Beat the Egg White
Preheat the oven to 340°Fahrenheit (170 °Celsius) and line a baking tray with parchment paper. Add the egg white and sweetener to a bowl and beat with a hand mixer until stiff peaks form. The mixture should hold its shape when you lift the beaters, without drooping or collapsing.
Second Step: Fold and Scoop
Add the coconut flakes and almond extract to the meringue, then gently fold with a spatula until just combined. Scoop the mixture into 8 even rounds on the prepared tray. Leave a small gap between each one as they will spread slightly during baking.
Third Step: Bake and Cool Completely
Bake for 20 minutes until set and lightly golden on the outside. Remove from the oven and leave to cool on the tray for a full 1 hour before moving. The macaroons are fragile when hot and firm up into their final chewy texture only once completely cool.
Fourth Step: Drizzle and Serve
Combine the chocolate chips and coconut oil in a small bowl and microwave in 20-second intervals, stirring between each until fully smooth. Drizzle evenly over each cooled macaroon. Let it set for a few minutes before serving.
Zuzana’s Take and Tips:
The chocolate drizzle needs to go on the macaroons, not puddle around the base. I held the bowl too high over the tray on the first batch, and the drizzle hit the macaroon hard enough to run off the sides and pool on the parchment instead of staying on top.
Holding the bowl close to the surface of each macaroon and moving in a steady back-and-forth motion is what keeps the drizzle on the cookie rather than decorating the paper around it. My craisins recipe adds a bright, tart contrast to the sweet chocolate and coconut when added as a topping.
- Bring the egg white to room temperature before you start the hand mixer. Cold egg whites take noticeably longer to reach stiff peaks, and the resulting foam is slightly less stable when you fold in the coconut flakes.
- Stop folding the coconut mixture as soon as the flakes are evenly distributed through the meringue. Overmixing deflates the egg-white foam, and the macaroons will spread flat during baking instead of holding their rounded shape.
- Use parchment paper rather than a greased tray. The slightly sticky base of a baked meringue-based cookie releases cleanly from parchment after cooling but grips a lightly oiled metal surface and tears when you try to lift it.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
You can replace the almond extract with a quarter teaspoon of coconut extract for a more intensely coconut-flavored macaroon without the almond note. You can replace the sugar-free dark chocolate chips with a finely chopped homemade keto dark chocolate bar, using the same quarter-cup weight, for a chunkier, less uniform drizzle.
What To Serve With This Easy Coconut Macaroon Recipe?
Keto avocado egg salad, popcorn chicken, and baked sausage with sauerkraut make a great main course before you serve these for dessert. Sugar-free strawberry ice cream pairs naturally with coconut macaroon for a complete dessert spread that covers both cookies and frozen sweets.
How Do I Store Dessert Recipes?
Store fully cooled macaroons with the chocolate drizzle fully set in an airtight container at room temperature for up to 5 days. Keep them in a single layer, or place parchment paper between layers so the chocolate drizzle doesn’t stick macaroon to macaroon. They hold their texture well throughout the storage window.
Can I Freeze Dairy-Free Desserts?
Freeze in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe container for up to 1 month. Thaw at room temperature for 20 minutes before serving. Freeze without the chocolate drizzle and add it fresh after thawing for the cleanest finish.
More Tasty Ideas for You
Three more recipes worth bookmarking alongside this one. The dill pickle dip is a condiment that comes together fast with ingredients most kitchens already have on hand.
The low-carb ranch dressing is a homemade sauce worth making once and using all week. Low-carb mashed cauliflower is a comfort side that pairs with almost any protein on any night of the week.
Pin For Later
Need Support or have Questions? Join our Free Facebook Group.
Follow us on Pinterest, Facebook, Instagram, TikTok, Flipboard, or YouTube.
For weekly New Recipes and a FREE E-Book get into our NEWSLETTER.
Full Recipe With Print Out Option
Thank you for giving us 5 stars
Easy Coconut Macaroons Recipe
Equipment
Ingredients
- 1 Egg White
- 2 Tablespoons Sweetener
- 1/4 teaspoon Almond Extract
- 1 Cup Coconut Flakes
- 1/4 Cup Choco Chips sugar free
- 1 teaspoon Coconut Oil
Instructions
- Preheat the oven to 340°Fahrenheit (170 °Celsius), then beat the egg white and sweetener until stiff peaks form.
- Fold in the coconut flakes and almond extract, then scoop into 8 rounds on the tray.
- Bake for 20 minutes, then cool completely on the tray for 1 hour.
- Melt the chocolate with coconut oil, drizzle over the cooled macaroons, and let set.
Notes
- Bring the egg white to room temperature before you start the hand mixer. Cold egg whites take noticeably longer to reach stiff peaks, and the resulting foam is slightly less stable when you fold in the coconut flakes.
- Stop folding the coconut mixture as soon as the flakes are evenly distributed through the meringue. Overmixing deflates the egg-white foam, and the macaroons will spread flat during baking instead of holding their rounded shape.
- Use parchment paper rather than a greased tray. The slightly sticky base of a baked meringue-based cookie releases cleanly from parchment after cooling but grips a lightly oiled metal surface and tears when you try to lift it.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
ideas for other desserts
Ideas for other desserts to make give you more sweet options for any craving or occasion. Explore easy baked treats, creamy sweets, fruity desserts, chilled favorites, and no-bake recipes to find something new to enjoy.
Keto Desserts E-Book
Living a Keto Lifestyle but still, have a sweet tooth?
Explore 31 Days with Top Keto & Low Carb Dessert Recipes.
All new recipes never featured anywhere else.
