Since I was a teenager, coconut has been one of my favourite ingredients to create healthy recipes. These 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), and the almond flour gives a boost in protein, making me feel good about my kids eating these any time of day!
If you are looking for a coconut chocolate healthy treat, you will have to make my chocolate-covered coconut bites - a mini bounty bar!
Jump to:
Ingredients
Classic macaroons are a mixture of coconut, egg whites, sugar, and coconut flour; however, I designed this recipe to be a quick, no-bake version with all ingredients that can be eaten raw.
You will need 5 healthy, whole food ingredients for this recipe. See photo and list below for details.
- Desiccated coconut: This is a finely shredded coconut. If you only have shredded unsweetened coconut, pulse it in a food processor until it is smaller, about 10-15 seconds. If you don't pulse it, that's alright, it will be a chunky style vs a gourmet. I recommend using unsweetened coconut, as I find 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: I like to use maple syrup to sweeten these cookies naturally.
- Extract (not pictured): 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.
Danika's nutrition insight
I like to share my nutrition knowledge in my recipes, let's chat about 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 a fruit! Learn more about coconut in my blog post dedicated to coconut!
How to make vegan coconut macaroons
Follow the step-by-step photos taken in my kitchen to make your own delicious macaroons!
1.Start by mixing the almond flour and the desiccated coconut together in a bowl until well combined.
2. Add the melted coconut oil and the maple syrup, mix with a wooden spoon until everything is well mixed.
3. 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 teaspoon to 1 ½ teaspoon will be enough).
3. 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.
Top tip
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.
Flavor ideas
Here are a few ways you can flavor these coconut macaroons!
- Peppermint: Use ½ teaspoon to 1 teaspoon of peppermint extract for a Christmas flavor, or crush a candy cane on top, too.
- Lavender: I used edible lavender to sprinkle on top, and 1-2 drops of high-quality 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!
- Other flavor ideas could be to use orange or citrus extract, add dried cranberries, or some chopped nuts!
Storage and freezing
Store the raw coconut bites in an airtight container in the fridge for 1-2 weeks; they are also freezer-friendly. Place in an airtight bag or container, freeze. To thaw, leave coconut snowballs 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).
More no-bake recipes
Looking for other easy recipes like this? Recipes on this blog are dedicated to simple bites and healthy snacks. I love to make these homemade heavenly hunks with a scoop of shredded coconut in them!
🥥 Did you make this quick coconut macaroon recipe? Would you take 30 seconds to give a star rating and review just below the recipe? That means a lot to me and helps the growth of Beside the Mountain healthy snack blog.
Healthy No Bake Coconut Macaroons
Ingredients
- 1 ½ cups almond flour
- 3 cups desiccated coconut
- ⅔ cup coconut oil melted
- 4 tablespoons maple syrup
- 3 tablespoons milk any milk works
- ½-1 teaspoon extract Choose: 1 teaspoon vanilla, ½ teaspoon almond extract, ½ teaspoon peppermint extract, 1 drop good quality lavender essential oil
Instructions
- Start by mixing almond flour and the desiccated coconut together in a bowl until well combined. Add the melted coconut oil, maple syrup, milk, and whatever extract you choose. Mix well, taste and add more extract as desired (some extracts can be very strong, so start with a small amount).
- Using a small ice cream scoop or large tablespoon measuring spoon, scoop balls of coconut and 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 an airtight container in the fridge. Take them out of the fridge before eating, and they will soften slightly at room temperature.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Leave a Reply