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Healthy Coconut Macaroon Recipe

Coconut Macaroons (gluten-free) (vegan)

Berry & Crust
A delicious healthy cookie recipe that the family can enjoy!
Prep Time 15 mins
Cook Time 8 mins
Resting time 15 mins
Course Dessert
Servings 24 cookies


  • a melon baller
  • electronic kitchen scale
  • non-stick baking tray
  • silicone spatula
  • stainless steel mixing bowl


A - sift

  • 0.025 kg corn starch
  • 0.045 kg coconut sugar
  • 0.002 kg ground ginger
  • 0.001 kg salt

B - add

  • 0.100 kg coconut desiccated
  • 0.200 kg coconut milk


  • Preheat the oven to 180°C.

Coconut mix

  • Group A - sift together. Stir in the desiccated coconut from Group B, then add the coconut milk to make the mix.
  • Cover the bowl with plastic and refrigerate for 15 minutes before shaping. This allows the coconut to absorb the liquid and become more pliable.


  • Scoop the coconut mix using a 3cm melon baller. Dab the half spheres onto the tray.
  • Bake the macaroons for 8 minutes. Allow to cool.


Chocolate - melt 50g dark chocolate. Spoon a dollop on the base of a macaroon and sandwich with a second macaroon. Allow to set on parchment paper.
Keyword coconut, macaroons, Vegan