Coconut Macaroons

Hi there, pretty!

I came across this recipe on Elana’s Pantry a while back and finally got around to making it. Elana’s site is a mecca for gluten/sugar free recipes. I believe she is primarily paleo-centric, which is a nice resource for keeping treats on the healthy side.

I chopped Elana’s recipe into a third because having 48 macaroons in my house at a time is just pure self-destruction.  I also used flaked coconut and pulsed it in my VitaMix blender instead of shredded coconut simply because I had flaked coconut on hand. Using shredded instead of flaked simply eliminates the pulsing/blending step. These macaroons take no time and very little effort (if you have a KitchenAid), which is a surprise because they turn out fabulously!

Have yourself a relaxing weekend and whip up a batch, big or small, of coconut macaroons to enjoy with your friends…maybe even let your hair down and drizzle some melted dark chocolate on top. Ohhhhh hot dog, now we’re talking!

Coconut Macaroons

Author: Julia


  • 2 egg whites
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1/8 cup agave nectar
  • 1-1/2 cups unsweetened flaked coconut or unsweetened shredded coconut I used Bob’s Red Mill


  1. Preheat the oven to 350 degrees.
  2. Add egg whites to a mixer (KitchenAid with the wisk attachment) or mixing bowl and beat until white and stiff. Add the salt, vanilla extract, agave nectar and beat to combine.
  3. In a food processor or blender, pulse/blend the flaked coconut just until shredded into smaller pieces. Fold the shredded coconut into the egg white mixture.
  4. Using a tablespoon, scoop out the macaroon batter and pinch it together with your hands so that it holds while baking. Place macaroons on a parchment lined or lightly oiled baking sheet. Bake for 10-12 minutes until tops are golden-brown.
  5. Makes 10 delicious macaroons!

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