Coconut Macaroon


  • 4 large egg whites
  • Splash of almond extract
  • Pinch of salt
  • 1/4 cup sugar
  • 3 cups sweetened coconut flakes
  • 1 cup of chocolate chips
  • 1 tablespoon coconut oil

YIELD: 15 macaroons


Preheat oven to 350F and line a large baking sheet with parchment paper.

With an electric mixer beat egg whites, vanilla and salt until soft peaks form, about 2 minutes.

Add sugar and beat another 2 minutes, until stiff peaks form. Fold in coconut.

Using a small scoop, drop batter onto a baking sheet. Bake for 20-25 minutes or until golden brown. Remove to a rack and allow to cool.

Melt chocolate chips and coconut oil in the microwave in 30 second intervals until smooth. Dip the bottom of the macaroons in the chocolate and cool to harden.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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