Vanilla Coconut Macaroons Recipe

Introduction

These Vanilla Coconut Macaroons are a delightful blend of sweet coconut and rich vanilla flavor. Naturally grain-free and light, they make a perfect treat any time you crave a chewy, satisfying cookie. Simple to make with just a few wholesome ingredients.

Ingredients

• 1/4 cup Truvia® Cane Sugar Blend Mix of Stevia Sweetener and Cane Sugar
• 3 cups Unsweetened Shredded Coconut
• 1/4 cup Vanilla Protein Powder
• 3 Large Egg whites
• 1/2 teaspoon Pure Vanilla Extract
• 1/4 teaspoon Kosher Salt

Instructions

1. Step 1: Preheat the oven to 325 degrees F (170 degrees C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, combine the shredded coconut, vanilla protein powder, and Truvia® cane sugar blend.
3. Step 3: In a separate large bowl, beat the egg whites with kosher salt until stiff peaks form, about 3 to 5 minutes.
4. Step 4: Gently fold the vanilla extract and coconut mixture into the beaten egg whites, taking care not to deflate the whites.
5. Step 5: Using a spoon or cookie scoop, portion the mixture into 1 to 2 tablespoon mounds and place them 1 to 2 inches apart on the prepared baking sheet.
6. Step 6: Bake for 15 to 17 minutes, or until the edges are golden brown. Allow the macaroons to cool completely on a wire rack before serving.

Tips & Variations

• For a richer flavor, lightly toast the shredded coconut before mixing.
• Substitute vanilla protein powder with almond flour for a different texture.
• Add a pinch of cinnamon or nutmeg for a warm spice twist.
• Drizzle melted dark chocolate over cooled macaroons for an indulgent finish.

Storage

Store macaroons in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week, or freeze for up to 3 months. Reheat briefly in a low oven or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will make the macaroons denser and less chewy. Egg whites help create the light, airy texture typical of macaroons, so it is best to use only the whites.

Can I make these macaroons vegan?

These macaroons rely on egg whites for structure, so making them vegan would require an alternative binder like aquafaba. However, results may vary and the texture might be different from the original.

Vanilla Coconut Macaroons Recipe

---

★★★★★

4.8 from 107 reviews

• Author: Noah
• Total Time: 27 minutes
• Yield: About 18 macaroons 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

Deliciously chewy and naturally sweetened vanilla coconut macaroons made with unsweetened shredded coconut, vanilla protein powder, and a cane sugar blend sweetener. These macaroons offer a perfect balance of flavors and textures, baked to golden perfection and ideal as a guilt-free treat or snack.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups Unsweetened Shredded Coconut
• 1/4 cup Vanilla Protein Powder
• 1/4 cup Truvia® Cane Sugar Blend Mix of Stevia Sweetener and Cane Sugar
• 1/4 teaspoon Kosher Salt

Wet Ingredients

• 3 Large Egg Whites
• 1/2 teaspoon Pure Vanilla Extract

---

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees F (170 degrees C). Line a baking sheet with parchment paper and set it aside for easy cleanup and non-stick baking.
2. Mix Dry Ingredients: In a medium bowl, combine the unsweetened shredded coconut, vanilla protein powder, and Truvia® cane sugar blend. Stir well to evenly distribute the ingredients.
3. Beat Egg Whites: In a separate large bowl, beat the egg whites along with kosher salt until stiff peaks form, which typically takes about 3-5 minutes. This step is crucial for giving the macaroons their light, airy texture.
4. Fold Ingredients Together: Gently fold the vanilla extract and the coconut mixture into the beaten egg whites. Be careful to not deflate the egg whites to maintain the fluffiness in the batter.
5. Portion Mounds: Using a spoon or cookie scoop, portion the mixture into 1-2 tablespoon mounds. Place each mound about 1 to 2 inches apart on the prepared baking sheet to ensure even cooking and spreading.
6. Bake: Bake in the preheated oven for 15-17 minutes or until the edges turn golden brown. This baking time ensures the macaroons are perfectly cooked without being dry.
7. Cool and Serve: Remove the macaroons from the oven and let them cool completely on a wire rack. Enjoy them fresh or store for later snacking.

Notes

• Use egg whites at room temperature for better volume when beaten.
• Make sure to fold gently to keep the mixture light and fluffy.
• You can substitute vanilla protein powder with almond flour if preferred, but texture may vary.
• Store macaroons in an airtight container at room temperature for up to 3 days.
• For a crispier bottom, place the baking sheet on the lower oven rack.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla coconut macaroons, healthy macaroons, protein powder cookies, low sugar cookie, gluten free macaroons