This simple recipe is for all the coconut lovers! Raw coconut macaroons can be made in 15 minutes for a healthy snack. They are naturally sweetened with maple syrup (no sweetened condensed milk needed).
I started making recipe with coconut more than 15 years ago, one of my favorites are these chocolate-covered coconut bites - a mini bounty bar!
Classic macaroons are a mixture of coconut, egg whites, sugar, and coconut flour. They are baked and often have chocolate bottoms. This is a raw version (if you like raw desserts try these vegan pumpkin cheese cakes), it's pretty much a delicious coconut energy ball!
Why You Will Love This Recipe:
- Fast: You can whip these healthy coconut macaroons up in 15 minutes and they are no bake recipe (no food processor needed).
- Full of Flavor: I love adding almond extract, or lavender oil, or peppermint extract to make a big burst of flavor.
- Versatile: Perfect for a healthy snack for the family, or if you need an allergy-friendly treat! I will serve these for holiday season with these delicious ginger and medjool date raw balls.
You will need 5 healthy ingredients for this recipe, see photo and list below for details.
- Desiccated Coconut: Desiccated coconut is finer than shredded coconut and is what you want to use. If you only have shredded unsweetened coconut, pulse it in a food processor until it is fine. Use unsweetened as the maple syrup will sweeten these raw macaroons enough!
- Almond Flour: This flour gives the perfect texture to these cookies. You can also use almond meal which is also ground almonds (they just still have the skin on).
- Coconut Oil: You will need to use melted coconut oil for this recipe.
- Maple Syrup: Using maple syrup sweetens these cookies naturally.
- Extract: You can use vanilla, peppermint extract, orange extract, almond extract, lavender oil, or whatever your preference is to flavor these coconut cookies.
See recipe card for quantities.
Nutrition Of Shredded Coconut
Shredded coconut is a good source of essential nutrients, including dietary fiber, healthy fats, vitamins, and minerals - a good source of iron, phosphorus, and zinc.
Coconut is popularly thought of as a nut, however, coconut is not a nut, it is fruit!
Follow the step-by-step photos taken in my kitchen to make your own delicious macaroons!
Start by mixing almond flour, and the desiccated coconut together in a bowl until well combined.
Add the coconut oil and the maple syrup, mix with a wooden spoon until everything is well mixed.
Add whatever extract you choose (ideas below), mix well, taste and add more as desired (some extracts can be very strong so start with a small amount about ½ tsp-1 ½ teaspoon will be enough).
Using a small cookie scoop or 2 tablespoon measuring spoon, scoop balls, pack them into the spoon and then place the coconut macaroons onto a cookie sheet that is covered with a silicone mat (parchment paper). Place the cookie sheet in the fridge for at least 20 minutes to solidify.
Lastly remove the small balls from the cookie sheet and keep them in an airtight container. Let them sit at room temperature for 15-30 minutes to soften before eating.
To remove the coconut balls from the scoop or teaspoon measuring cup easily, dip the spoon in water before scooping up the coconut mixture. This will help the cookie just fall out of the spoon.
Here are a few ways you can flavor these coconut macaroons!
- Peppermint: Use ½-1 teaspoon of peppermint extract for a Christmas flavor, you can crush candy cane on top too!
- Lavender: I used edible lavender to sprinkle on top, and 1-2 drops of lavender oil for flavor, from Bilston Creek Farm.
- Dark Chocolate Macaroons: Dip the coconut balls in melted chocolate chips and drizzle chocolate on top. Or if you are a chocolate coconut lover, try these bounty bars!
Storage and Freezing
Store the raw coconut bites in an airtight container in the fridge for 1-2 weeks.
These easy macaroons are also freezer friendly. Place in an airtight bag or container, freeze. To dethaw leave coconut snowballs leave on the counter at room temperature for about an hour. Enjoy within 3 months of freezing (after that they won't go bad, they may just not taste as fresh).
No Bake Recipes You May Be Interested In:
Looking for other easy recipes like this? Recipes on this blog are dedicated to simple bites and healthy snacks. Try these:
Did you make this quick coconut macaroon recipe? Tell me if they satisfied your sweet tooth! Take a photo and share it with me on Instagram tag @besidethemountain. I’d love to see it!
Raw Coconut Macaroon
- ⅔ cup coconut oil melted
- 4 tablespoons maple syrup
- 3 cups desiccated coconut
- 1 ½ cup almond flour
- ½-1 teaspoon extract Choose: 1 teaspoon vanilla, ½ teaspoon almond extract, ½ teaspoon peppermint extract, 1 drop good quality lavender essential oil
- Start by mixing almond flour, and the desiccated coconut together in a bowl until well combined. Add the coconut oil and the maple syrup. Add whatever extract you choose, mix well, taste and add more as desired (some extracts can be very strong so start with a small amount).
- Using a small ice cream scoop or 2 tablespoon measuring spoon, scoop balls, pack them into the spoon and then place the coconut macaroons onto the cookie sheet. Place the cookie sheet in the fridge for at least 20 minutes to solidify.
- Keep these raw coconut bites in the fridge. Take them out of the fridge before eating, they will soften slightly as room temperature.