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Coconut Macaroons: Main Image

Quick Facts

Nutrition Facts

Calories 133
  Calories from Fat 88 (66%)
(16%)Total Fat 10g
(42%)Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(18%)Cholesterol 54mg
(1%)Sodium 22mg
(2%)Potassium 78mg
Total Carbohydrate 9g
(9%)Dietary Fiber 2g
Sugars 7g
Sugar Alcohols 0g
(5%)Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Coconut Macaroons


  • oil or melted butter for the baking sheet

  • 3 cups shredded unsweetened coconut

  • 1/3 cup sugar

  • pinch of salt

  • 3 large or extra-large eggs

  • 1 tsp pure vanilla extract

Chewy and light, these little puffs will keep for weeks if refrigerated in an airtight tin.


  • Preheat the oven to 350°F. Lightly oil a baking sheet or line it with parchment paper.
  • Combine the coconut, sugar, and salt in a medium-size bowl, and mix until well combined.
  • Place the eggs and vanilla in another medium-size bowl, and beat at high speed with an electric mixer or a whisk for about 3 minutes, or until the eggs become a pale, creamy foam.
  • Add the eggs to the coconut mixture, and combine thoroughly.
  • Drop by rounded teaspoons onto the prepared baking sheet and bake on the center rack of the oven for 15 minutes, or until golden on the tops and edges.
  • Carefully remove the macaroons from the baking sheet and transfer to a wire rack. Cool completely before serving.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.