Coconut Macaroon Recipe

These coconut macaroons are some of the best i’ve had! I highly recommend using unsweetened coconut shreds.


3 cups of unsweetened coconut shreds

6 egg whites

1/2 cup of coconut sugar

2 tbsp of vanilla extract

1/2 tsp of sea salt


Preheat oven to 325 F.

In a large mixing bowl, add coconut shreds, coconut sugar and vanilla.

In a separate mixing bowl, whisk egg whites and sea salt.

Fold in egg whites with coconut mixture.

Roll mixture into small balls and place on non-stick cookie sheet.

Bake for 15 to 20 mins until lightly browned.

Let cool for 5-10 minutes and enjoy!

Recipe makes about 25 macaroons

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