Vegan + Vegetarian

Almond + Coconut Macaroons

Prep: 15 mins
Cook: 12 mins
Servings: 8

Macaroons make us swoon. We just love them. And we made them even better by subbing honey for sugar, which gives sweetness without overpowering the delicate almond coconut flavor, and the aromatic vanilla. Since macaroons only use egg whites – make sure to use up the extra egg yolk by throwing into a delicious fritatta or adding to a soup!


  • 2 cups unsweetened organic shredded coconut
  • 2 Pasture-Raised egg whites
  • ¼ cup organic honey
  • ½ cup whole raw almonds, chopped into tiny pieces
  • 1 tsp. pure vanilla extract

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1726%
Saturated Fat (g)1262%
Carbohydrates (g)155%
Protein (g)36%
Sugars (g)110%
Fiber (g)417%


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the honey and the egg whites. Then add the almonds, shredded coconut, and vanilla, and mix together well.
  3. Form the dough into individual macaroons. Drop each cookie onto the parchment paper, then place in the oven.
  4. Bake the macaroons until the bottoms are golden brown, about 12 minutes. Let cool for a few minutes, then enjoy!


For an extra delicious treat, drizzle dark chocolate over the macaroons

Almond + Coconut Macaroons

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