Coconut and chocolate macaroons

My lovely friend Sarah shared this incredible recipe with me. I have slightly tweaked it as I can’t help myself 😄. It can be made with only 3 ingredients if you want them plain, it is so easy to make and so addictive!

These macaroons are dairy-free, grain-free, gluten-free, and a perfect treat on a low-inflammation and gut health-focused lifestyle.

My children and myself are hooked to these. I hope you enjoy them too!


Makes 16 macaroons

2 cups or 200g of desiccated/shredded coconut

1/3 cup or 80g of coconut sugar

2 egg whites

1 teaspoon of vanilla extract (optional)

100g of dark chocolate (optional)


Nutritional info per macaroon:

Calories: 141 Kcal

Fat: 10.7g

Carbs 10.9

Net Carbs: 8.2 g

Sugars 7.5

Protein: 1.7g


Preheat your oven at 150 C / 300 F. In a large bowl, place the shredded coconut, coconut sugar, egg whites and vanilla extract. Mix with a wooden spoon until the ingredients are really well combined.

Line a baking tray with a sheet of baking paper. Scoop out a good tablespoon of the mixture and form a ball by pressing the mixture in the palm of your hands. Do not roll the mix into balls but make sure to press it well. Once you have a ball, place it on the tray. Repeat, making sure the balls are of similar size so the cooking time is even. The mixture should yield between 13 and 16 balls.

Bake in the oven for 13 to 15 minutes, or until golden. Take them out of the oven and leave them to cool, while you prepare the chocolate topping.

Melt the chocolate in a bowl over boiling water – make sure the bowl is above the water and does not touch it. Once melted, dip each ball in the chocolate and place back on the tray. Use a spoon to decorate the top of the balls by drizzling the remaining melted chocolate.

Make sure the balls are completely cooled down and the chocolate set before eating them or they might fall apart.


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