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A super easy, 4-ingredient dessert anyone can make. These Coconut Macaroons are gluten-free, dairy-free, and Paleo.
These 4-Ingredient Coconut Macaroons come in handy. They’re super yummy. They’re moist, soft, and chewy on the inside. And they’re golden and crisp on the outside.
What’s more, they’re dipped in dark chocolate. Yum! But best of all, they’re much healthier than your typical sugary treat. In fact, one macaroon contains just 58 calories and 2.3 grams of sugar.
Compare this to regular macaroons, which have 135 calories – and 15 grams of sugar. Yikes!
That’s because these macaroons don’t contain sweetened condensed milk. So you’re cutting down on the calories and the sugar. This makes these macaroons dairy-free.
These dainty bite-sized treats are also perfect for special occasions. Serve them at Christmas, Easter, or even Valentine’s day… your sweetie will feel so special.
Table of Contents
Ingredients for These Coconut Macaroons
Unsweetened shredded coconut (2.5 cups) – This adds lots of tropical coconut flavors and texture. Coconut also adds tons of nutrition. It provides MCT fats, which may help you lose extra body fat.
Egg whites (4) – The egg whites make your macaroons moist and give your macaroons structure. Egg whites are also rich in protein, boosting your metabolism and keeping you full.
Honey (1 tbsp) – The honey makes your macaroons naturally sweet. Like coconut, honey is also rich in antioxidants. Honey is also a healthier alternative to refined sugar.
Dark chocolate (3.5 oz ) – These macaroons are yummy just the way they are. But the dark chocolate takes these macaroons over the top.
So definitely don’t skip it. Besides adding a lovely chocolatey flavor, dark chocolate provides a nice boost of nutrition.
How to Make Coconut Macaroons with Chocolate
Step 1. Begin by preheating the oven to 350 degrees Fahrenheit. To a large bowl, break in your 4 egg whites. You can separate your egg whites from the egg yolk simply using the shell.
You want to make sure there’s no trace of egg yolks. This is so your macaroons aren’t ruined. Add honey, and whisk together until froth forms. If you don’t have honey, you can use maple syrup instead.
Step 2. Once a froth has formed, add the unsweetened shredded coconut. Stir until the shredded coconut is fully coated with the egg white.
Step 3. Then, line a large baking sheet with parchment paper or silicone baking mats to prevent sticking. Don’t use wax paper, as the macaroons will stick to it.
Step 4. Scoop the mixture onto your prepared baking sheet, using a 1-tablespoon cookie scoop like this.
You can also use a bigger cookie scoop. However, this will result in fewer macaroons and a higher calorie count.
Step 5. Then use your fingers to fix up the macaroons nicely. This is so your macaroons stick together and don’t fall apart.
Step 6. Bake your macaroons in the oven for 20 minutes or until they get golden brown. You don’t want to burn them, so keep an eye on them. If you overcook your macaroons, they will be pretty dry too.
Step 6. Remove your macaroons from the oven and let them cool down.
Step 7. While the macaroons are cooling down, chop up a dark chocolate bar.
Step 8. Place the chopped dark chocolate in a microwave-friendly glass bowl. Microwave the chocolate for 30-second intervals, stirring in between until the chocolate has melted.
For me, I just needed 2 30-second intervals. However, this may differ for you depending on the strength of your microwave.
Step 9. Dip each macaroon in the melted chocolate.
Step 10. Place your chocolate-dipped macaroons back on the parchment paper to cool.
How Long Do Coconut Macaroons Last?
You can expect these coconut macaroons to last about 3 o 5 days at room temperature in an airtight containers.
Should You Refrigerate Coconut Macaroons?
Yes, you should refrigerate your coconut macaroons if you want them to last longer – that’s if you haven’t eaten them up already!
They will last about one week in the fridge, stored in an airtight food storage container.
Can You Freeze Coconut Macaroons?
Yes, you can freeze coconut macaroons. You can wrap them individually in plastic wrap.
Then place them in an airtight food storage container in the freezer. Or you can separate them in layers with parchment paper in an airtight food storage container.
Either way, your coconut macaroons will last up to 3 months in the freezer.
Other Desserts You Might Like
- Paleo Peanut Butter Cookies
- Coconut Milk Chia Pudding
- 1-Minute Microwave Mug Cake
- 5-Ingredient Brownies
- Blueberry Oatmeal Muffins
- 27 Fall Desserts
Watch Full Tutorial on Youtube
Coconut Macaroons (4 Ingredients)
Ingredients
- 2.5 cups unsweetened shredded coconut
- 4 egg whites
- 1 tbsp honey or maple syrup
- 3.5 oz dark chocolate bar
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350F.
- Now, whisk together egg whites and honey until the froth forms.
- Slowly add in the shredded coconut and stir until they're fully coated with the egg white.
- Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
- Use your fingers to nicely fix up the macaroons.
- Bake the macaroons in the oven for 20 minutes or until golden brown.
- While macaroons are cooling down, chop the chocolate bar.
- Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
- Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
- Your macaroons are ready!
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
