Macaroons chocolate coconut are a delightful treat that combines the rich sweetness of chocolate with the tropical flavor of coconut. With just five ingredients, these macaroons are easy to make, delicious, and perfect for any occasion.
What are macaroons chocolate coconut?
Coconuts are one of my favorite foods. And especially around spring. Coconut macaroons are absolutely amazing. They just aren't really considered low calorie. I came across this recipe from Healthbeet and was sold! At only 72 calories per cookie? This was going to be so easy to stay on track this new year and through Easter!
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Ingredients
The ingredient list is simple for this recipe. all you need is:
- Egg whites
- Sweetener
- Coconut flakes
- Flour
- Chocolate chips or nuts (optional)
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl, beat the egg whites or vegan meringue powder mixture, and sugar on medium speed until egg whites are still and mixture is fluffy (this will take several minutes of mixing).
- Turn off mixer, fold in the flour and coconut flakes. Drop dough onto the parchment paper. (Cookies should be approximately two tablespoons of dough).
- Bake at 325 degrees for approximately 20 minutes or until cookies are nicely browned. Remove from oven and allow to cool.
- Optional: Melt chocolate chips and spoon or drizzle on top of each cookie. Top with nuts if desired. Allow chocolate to set prior to eating.
Substitutions
Anyone can enjoy these cookies whether you have food intolerances or allergies:
- Gluten free: Substitute gluten free flour
- Vegan/Vegetarian: Substitute egg replacer in place of the eggs. Use dairy free or vegan chocolate chips in place of the chocolate chips.
Storing
- Room Temperature: Place the macaroons in an airtight container, separating layers with parchment paper to prevent sticking. They will stay fresh for up to 5 days.
- Freezing: For longer storage, freeze the macaroons. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a resealable freezer bag or airtight container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
Tips
- Use Fresh Ingredients – Ensure your coconut flakes are fresh for the best flavor and texture.
- Don’t Overmix – Overmixing the egg whites can deflate them, affecting the texture of the macaroons.
- Experiment with Flavors – Add a teaspoon of vanilla or almond extract for additional flavor.
- Storage – Store macaroons in an airtight container at room temperature for up to five days. For longer storage, freeze them in a sealed bag.
FAQ
Yes! Substitute the egg whites with aquafaba (the liquid from a can of chickpeas). Whip the aquafaba until it forms soft peaks before adding the sugar.
Use unsweetened shredded or flaked coconut for the best results. Sweetened coconut can make the macaroons overly sweet.
Absolutely. Maple syrup, honey, or stevia can be used as alternative.
If your macaroons are crumbly, it may be due to insufficient binding. Ensure the egg whites are properly whipped and the mixture is evenly combined.
Yes! Consider adding mini chocolate chips, chopped nuts, or dried fruit to the mixture for extra texture and flavor.
5 Ingredient Macaroons Chocolate Coconut
Ingredients
- ¾ cup egg whites **see notes for egg free substitution
- 2 tablespoons sugar **see notes for substitutions
- 3 ¼ cup coconut flakes
- 1 tablespoon flour
- ½ cup chocolate chips, melted optional
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl, beat the egg whites or vegan meringue powder mixture, and sugar on medium speed until egg whites are still and mixture is fluffy (this will take several minutes of mixing).
- Turn off mixer, fold in the flour and coconut flakes. Drop dough onto the parchment paper. (Cookies should be approximately two tablespoons of dough).
- Bake at 325 degrees for approximately 20 minutes or until cookies are nicely browned. Remove from oven and allow to cool.
- Optional: Melt chocolate chips and spoon or drizzle on top of each cookie. Top with nuts if desired. Allow chocolate to set prior to eating.
Notes
Nutrition
Recipe adapted from Healthbeet
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