There are so many ways to use coconut. I use coconut products on a daily basis in my home, whether it’s in a beauty product or in the kitchen. These vanilla coconut macaroons are just another (delicious!) way my family enjoys the health benefits of my beloved coconut.
Is Coconut Healthy?
You bet it is! Coconut is high in calories and an excellent source of healthy fats. These fats include medium-chain fatty acids and lauric acid which boost brain and immune function. Coconut also contains:
Coconut is also very versatile. It comes in the form of coconut milk, coconut oil, coconut flakes, coconut flour, coconut water, and coconut butter. Coconut makes an amazing replacement for dairy when necessary.
- Coconut oil can replace butter in many recipes.
- Coconut flour can be used as a grain-free flour. Just be careful because it can’t replace other flours 1:1. As a general rule, ¼ to ⅓ cup of coconut flour can replace 1 cup of other flours. Often the recipe will need more eggs as well.
- Coconut butter can be used in place of cream cheese or used as frosting
Coconut products can also replace other allergenic foods. In fact, coconut products tend to become a staple in the kitchen of families with food allergies. For example, coconut flakes can replace nuts in some recipes (like pesto) or can be used as breading.
I use coconut in recipes like these:
- Grain-Free Strawberry Streusel Muffins – ruby red strawberries folded into cakey batter and topped with a crunchy, crumbly streusel./li>
- No-Bake Peanut Butter Bites – These no-bake peanut butter balls are so easy to make, they’re basically an UNrecipe.
- Grain-Free Biscuits – Whether nor not you’re following the GAPS diet these biscuits are a MUST try.
- Pumpkin Custard Bars – Creamy custard infused with maple syrup and pumpkin pie-inspired spices like cinnamon, nutmeg and ginger.
- Gluten-Free Bread Pudding – Topped with a homemade vanilla sauce, this family favorite makes little smiles magically appear.
There are a lot of ways to use coconut in place of other ingredients. Many time you can’t even taste the coconut (which is a good thing in certain dishes!).
What makes these Coconut Macaroons Different?
If you’re a coconut macaroon connoisseur, you may have noticed that this macaroon recipe is a bit different. Traditionally macaroons are made with whipped egg whites to get the fluffy texture we all know. These skip the egg altogether (I hate separating eggs without a use for both the whites and the yolks!).
Skipping the egg also makes it possible to eat these raw. You can either cook them as described below or put them in a dehydrator for the raw version (anything cooked at below 118°F is considered raw by many raw foodies). For impatient macaroon fans, you can eat them without cooking or dehydrating, but I recommend taking the extra step for texture’s sake.
Making this recipe egg-free also means those with egg allergies can enjoy a coconut macaroon like the rest of us.
Vanilla Coconut Macaroons (Egg Free)
- ¾ cup blanched almond flour
- 1 ½ cup shredded unsweetened coconut
- ¼ tsp sea salt
- ¼ cup raw honey
- ¼ cup coconut oil
- 2 tsp vanilla extract
- Preheat oven to 200°F.
- Line a baking sheet with parchment paper and set aside.
- In a medium size bowl, mix together the almond flour, coconut, and salt.
- In a separate bowl, whisk together the honey, coconut oil, and vanilla extract.
- Add the honey mixture to the bowl of almond flour and coconut.
- Stir until well combined.
- To make the macaroons, use a tablespoon measure to scoop the dough, pressing it gently into the measure.
- Turn the dough out, tapping gently, and place it on the prepared baking sheet.
- Bake the preheated oven for 45-50 minutes until the outside is slightly dried and the inside soft and chewy.
- For raw macaroons, place the formed macaroons gently in a dehydrator and dry until they are slightly dry on the outside, soft and chewy on the inside.
- Allow the macaroons to rest after cooking for at least 15 minutes.
Have you ever made macaroons? Do you make them chewy or fluffy?
Read My Comment Policy
Hi – do you happen to have a version that uses all coconut instead of the almond flour? The whole “soaked and dried” aspect to eating nuts really makes me just want to stay away from them in baking as much as possible and try to build up recipes that don’t depend on nut flours, other than coconut. Thanks!
I do not. I am sure that one can be done with coconut flour or straight coconut, but this just happens to be the recipe I created. Perhaps you should stick with the more traditional macaroon made with egg whites, or trying playing around with coconut flour. However, you would use much less of it than the almond flour. I would love to hear the results if you do try it.
Thanks very much! I’m still a very much “by the recipe” baker and experiments have not gone very well – I can cook a meal with nothing more than a vague idea of what I want to eat, but creative baking seems to be much more difficult for me 🙂
Thank you so much, Jenni! I absolutely love simple recipes like this because the kids can help without me feeling stressed about it 🙂
I would imagine you could use coconut flour instead. Perhaps, because of it’s tendency to soak up moisture much more than almond flour, less would be necessary.
Jenni/The Urban Poser
Absolutely worth the try, Maybe start with half the flour, add as you need to. You want the dough to be wet enough that it can hold a form, but not so wet that you can’t get it to tap out of the measuring spoon. Seriously would love to hear the results. Some others on here would too!
Have you ever tried coconut flour instead of almond?
Amy Rudolph – Someone asked Jenni (aka The Urban Poser) in the comments on the post also. She hasn’t experimented with coconut flour for this recipe, but if you do I’d love to know how it turns out!
These look amazing!
Thanks so much for this recipe! Just a few days ago I was munching on a brand of store bought gluten free/vegan/raw macaroons and thought to myself, “Gee, I could make these!” I was planning on experimenting with the ingredients on the package to see what ratios would work. Your recipe is the ingredient list I was going to try – perfect timing! I know they are going to taste fab! 🙂
Jenni/The Urban Poser
Kristen, LOL, I had the same thoughts! The store ones were so expensive and they seemed so simple to make.
Oh. My. Gosh. Thank you for this! I was just diagnosed with an egg allergy and I looooove my desserts. It’s been hard finding sweet options that don’t call for a million eggs in every stinkin’ recipe!
How did you overcome your egg allergy? GAPS?
Jenni/The Urban Poser
Megan, it was one part GAPS and one part awesome doctor! But yes, over time as I healed I was able to eat eggs again. And there was MUCH rejoicing in our home. I agree, it was so very hard to find egg free recipes. Almond and coconut flour just seem to work best with eggs them. I hope you enjoy these! They are pretty versatile. We add cocoa to them too, minus a bit of almond flour. It’s like a coconut brownie.
We have both egg and almond allergy in our home (darn it all). I might try this idea with a different flour too.
Wow, that’s amazing! I’m very happy for you! I really want to try this “brownie” version you speak of. I have heard you can replace the almond with sunflower ( soaked/sprouted/dehydrated).
Is it possible to skip the vanilla bean ingredient? Add more vanilla extract?
Jenni/The Urban Poser
Johanne, Absolutely! Although I don’t think you would need to add more the vanilla. To be honest, the vanilla bean doesn’t really add THAT much vanilla flava, since it has not been heated in a liquid. Mostly it makes for a nice exotic name and pretty speckles throughout the cookie. YEP, I am than vain.
Lisa Raphael Bogaert
Is the vanilla bean pod necessary? I have everything except for that.
Jenni/The Urban Poser
Lisa, these taste great with or without the vanilla bean.
Lisa Raphael Bogaert – Jenni says it’s not necessary, yay!
these are sooooo good!!!!!!! just made a batch!
They really are amazing!!!
Wow, these look delicate and delicious. I will be making these as soon as I finish my current Whole30!
I just wanted you to know that I made these. I am not gluten free, egg free, GAPS, primal, etc. I try to eat whole foods, so “alternative” recipes intrigue me and I try them for fun. The verdict? They are one of the most delicious desserts I’ve ever had!
They look delicious but they’re not primal at all. You can use the term, but dietarily, Aajonus used ‘created’ the primal diet, the book that was recently written about ‘primal’ whatever is a new comer.
yummy. I have made macaroons in my dehydrator with success as well. I even have added lemon curd dab on the top it was good… I want to try jelly next
I just made these not realising that the oven temp is fahrenheit not centigrade :-/ They are very brown! Fortunately I noticed them before the 45 minutes were up otherwise they would be black. I wish the world would only use one set of measurements for everything!
General consensus is that they are yummy anyway even if overly browned 😀 Definitely will try them cooked at the right temp…
Whoops, I’ve done that before! So glad you caught them before they were lumps of coal!
These are AMAZING. I was making them to share, but I’m not sure if they’re going to make it out of the house… 🙂
Yep – just did this too. Expensive ingredients, rather black….. 🙁
I don’t suppose you could update the recipe for those outside the USA to specify Fahrenheit….?! I must say, the raw ingredients did smell delicious so will try this again.
Kali, I am so sorry! I thought that last one was just a fluke from reading over the instructions too quickly but now I see that it was the instructions that were flawed! It has now been corrected to specify temps for Fahrenheit and Celsius.
Hi Heather! what are the 2 extra tablespoons of honey for? or do you just add them at the same time as the 1/4 cup? thnx so much for this recipe, i too love the store brought ones but find them way too pricey. xxx
You add them at the same time 😀
Oh my god . . . these are to-die-for delicious! Thanks for the recipe!
Love your simple but delicious and nutritious vanilla macaroons and lemons macaroons,, I would like to use cinnamon and or a pinch of clove
Instead of vanilla or lemon oil… Since cinnamon is a dried ingredient…do you have any advice… Thank you,
I think it would be fine to simply substitute them – just watch them in the oven to make sure they don’t become too dry!
Just ifnished baking and they ran all over the place. Measurements were good. I am an experienced grain free baker…The macaroons held their shape but lots of coconut oil and honey ran all over.
I just made these yesterday and they are DELICIOUS! I used sweetened coconut so I only did about half the honey. Still tasty, and I added a small piece of dark chocolate to each one after baking. I was nervous when they came out of the oven looking mushy, but they are so good, and simple!
So glad you liked them, Bailee!
Thanks for sharing this recipe! I omitted the optional vanilla bean, but used all other ingredients as listed. I used a glass baking pan, so I needed to keep them in the 195 degree oven for about 55-60 minutes to get the bottoms golden. I absolutely agree with Jenni that these are much better chilled. We plucked a few off the baking pan last night and they were OK in consistency and taste, but after spending the night in the fridge…YES!!! Will definitely make these again. I think they would be perfect for a tea (not that I’ll ever be with it enough to have a tea at my house!) or a birthday party as a side dessert. I also think they would look really pretty tied up in a box as a Christmas present. Happy macarooning!
i made these but added egg to the recipe. i wonder how theyre gonna turn out!
I am currently making these right now, but I’ve noticed that the oil/honey mixture seems to have melted out of the actual mound. Has this happened to anyone else? I did melt the coconut oil a bit before mixing it with the honey and then the dry mixture. Is that wrong? Any suggestions? Hoping they still taste good! 🙂
Yes mine did it too!
Mine taste wonderful but the first time I made them all the liquid ingredients ran out of them. The second time I made them I blended up the coconut finer and then they ended up flat as a pancake…help! What am I doing wrong?
Wow! Just made two batches each of these, the lemon ones, and the Mexican chocolate ones. These are ALL so amazing. I’ll be giving them away for Christmas and I’m so glad I could find something so delicious p, decadent and easy to make to represent my way of life. Thank you both for these recipes!!
Be good to know why some are having issues with runny ingredients?
how do you print jyour recipies?
Hi Mary, the site doesn’t have a print function right now, but I’m working on adding one. 🙂
Hi I am dying to make these! I was. Wondering if you know how long they would stay good in the freezer? Also should I cook first and then freeze or freeze the dough? Thanks! Trying to stock up for after baby is born 🙂
I’m unable to have any type of sugar, including honey due to blood sugar issues, is there anything I can sub for it? 🙂
So excited! I’ve been looking for a recipe to copy the Emmy’s Coconut a vanilla bean macaroons…can’t wait to try this!