Healthy Coconut Macroons Recipe For Easter Day 2024

These healthy coconut macaroons are perfect for when you’re craving something sweet, but want to stick with your healthy eating goals! Paleo-friendly, gluten-free, vegan and sweetened only with pure maple syrup. 

– ▢ 1 cup unsweetened fine shredded/desiccated coconut, see note – ▢ ½ cup almond flour – ▢ ¼ cup pure maple syrup – ▢ 3 Tablespoons melted coconut oil, be sure to measure it liquid – ▢ ½ teaspoon vanilla – ▢ ⅛ teaspoon sea salt – ▢ 3-4 Tablespoons dairy-free chocolate chips + coconut oil, if needed

Ingredient

Wavy Line
Flour Bowl

Step 1

Preheat oven: Preheat oven to 300°F.

Direction

Wavy Line
Flour Bowl

Step 2

Combine ingredients: Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.

Flour Bowl

Step 3

Form macaroons: Use a rounded Tablespoon or small cooke scoop to scoop batter onto a cookie sheet lined with parchment paper.

Flour Bowl

Step 4

Bake: Bake for 20-22 minutes. Remove from oven and let cool. They will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.

Flour Bowl

Step 5

Melt chocolate: If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren’t melted, heat for another 10 seconds or so. 

Flour Bowl

Step 6

If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out. 

Flour Bowl

Step 7

Dip in chocolate: Dip each macaroon into the melted chocolate and/or drizzle chocolate over each macaroon.

Flour Bowl

Step 8

Set: Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store any leftover macaroons in the fridge or freezer.  

Flour Bowl

Step 9

If you do store them in the freezer, let them sit out at least 10 minutes before eating. They’re really hard straight from the freezer. 

Also See

Healthy Chocolate Banana Ice Cream Recipe For Easter Day 2024