If you run to your kitchens right now, you can assemble these delicious cookies in 4 minutes flat!
On your mark…
Get set…
Go!
They’re probably one of the easiest cookies I’ve ever made.
Soft, chewy, amazingness.
Easiest-Ever Coconut Macaroons
(Can be gluten-free!)
These were inspired by this little cookie.
- 1 cup shredded, unsweetened coconut
- 1Â tbsp whatever flour you wish (such as ww pastry or even coconut flour)
- 1/2 cup plus 2Â tbsp lite canned coconut milk (or full-fat)
- 3Â tbsp agave or maple syrup
- 1 packet stevia (or 1 more tbsp agave/maple)
- 1/4 tsp coconut extract (or pure vanilla extract)
- tiny bit over 1/16 tsp salt
Combine all ingredients in a tall dish and microwave 3 minutes. (Or cook on the stovetop until it’s firm enough to scoop out in ball shapes.) Scoop into balls on a cookie tray (I used a melon baller, but a spoon or ice-cream scoop will work.) Cook at 360 F for 14-16 minutes. (Or maybe even cook the balls in the microwave??) Let cool before removing from tray.
Click if you want a Lower-Calorie Version.
Optional: dip in chocolate, or drizzle chocolate over the tops.
These are so super-soft, which is exactly how I like my cookies. I can’t stand crunchy cookies. (Am I the only one in the world who doesn’t like Oreos?)
I’d love your input:
What are some fancy desserts you can think of?
A few days ago, I was honored by being asked to make a dessert for a feature on a popular website. (More on this when I don’t have to keep it secret any more!) I want to wow the website’s readers, showing healthy and vegan food in the best-possible light. Cookies are yummy, but they just don’t have that wow factor (even when dipped in chocolate).
And the recipe must be new, which disqualifies the obvious.
Do y’all have any ideas for fabulous, over-the-top desserts that I could try and recreate in a healthier (and vegan) form? Maybe something like a Tiramisu or Crème Brulee??
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I follow your blog and LOVE your recipes!! 😀 I have a question though; is the maple syrup required for consistency or just as sweetener? Can i sub granulated sugar?
I think it’s needed for consistency.
This is a fab website! I’m a recipe addict but this site might have to be my go to place now. For your 4 min macaroons, can they be frozen? I want to make stuff ahead of time for Christmas gifts so need to be able to freeze them. Thanks!
Just made these and it disappeared before my eyes!
I was just wishing I could have Black Forest Cake or Cherry Tiara Cake. Would you be willing to try either of those with almond flour, perhaps mixed with coconut flour?
Can definitely put it on my list of things to try!
I made these for my 1 year old’s first birthday. They were a hit. Didn’t do the chocolate- and 1/2-ed the sweetener. Great recipe. Can;t believe how well they held together. And so good for making everyone with miriad food sensitivies happy. Thanks.
Corrina of wooden Spoon Holistic Health
Dear Katie,
You’ve made our lives 100% better! And that’s no lie! I’ve been following along for quite a while, and what I’ve learned and adapted from your work has been a godsend when it comes to my son with his specific diet and the restrictions on top of that for making school food (no nuts, etc). I can give you the LIST of ways your recipes help – from the smaller portions (gluten free doesn’t keep well so small size is awesome) – to the inclusion of variations so we don’t have to experiment as much on our own when we can’t add something like sugar – but instead I’m going to tell you about the awesome (in my ever so humble opinion) macaroons I made today.
My son is a Japanophile in a serious way. We’re talking card-carrying nut for anything with a link to Japan. Now, in Japan there grow some curious things called marimo, and these are green balls of algae. Everyone, to the Google machine! You won’t regret it; they’re adorable. 🙂
Green balls of algae, right? Can you see where this is going?
So let’s say I made some macaroons (which I did) and added something green (did that too) and they looked like … marimo.
Son’s new favourite snack.
In case you’re wondering, I added matcha for the green. I could have added spirulina and made some really REALLY truly green balls of algae, haha, but… We don’t like the taste of it. Matcha worked beautifully for us. 🙂 I always add an extra half cup of coconut and have never had any problems, half of the maple syrup is enough for us, this time I added some milled chia seed to and no one could tell (yay extra nutrition!), and by chance this time I didn’t precook it at all, just mixed, shaped into balls, and baked. No problems. In fact, I’d call this the tastiest, most successful batch I’ve ever made. Oh, and tried it with potato starch for our flour. Worked wonderfully.
Again, thank you for your work. I honestly don’t know where I’d be without your macaroons… or carrot cake… or chocolate cake……
<3
I just looked them up, and they look really adorable! Thanks for such a sweet comment, too 🙂
I just made these, and they came out very well. I used only 5 ingredients from your list: coconut, full-fat coconut milk, maple sugar, flour and vanilla, and followed the directions. I got 20 macaroons. Reminded me a of an Indian sweet called Coconut Barfi.
I just made these macaroons and I’m so excited because I haven’t had any that were good since I went off sugar. The only thing I substituted was the maple syrup, I used sugar free maple syrup by Joseph’s, from Whole Foods). I must say I think they were great!! Thank you for this recipe.
I’m very curious as to what are the calories and the fat grams?????
Hey Katie,
I actually have an easier recipe that I stumbled upon on Youtube. It is by Eugenie Kitchen. For coconut macaroons, you just use one egg, 1 1/4 cup of unsweetened shredded coconut, and 1/3 cup of sugar. I adjust the sugar to my liking, so I usually use less than 1/4 cup of sugar. Then, roll into little balls and bake in the oven until golden brown on time. I baked them at 350 degrees. They turned out delicious in less than 10 minutes. Actually, it only took 5 minutes for them to turn brown. Definitely give these a try!
Thanks!