There’s only three ingredients in these deliciously soft and chewy macaroons sweetened with coconut sugar. Gluten-free, dairy free, and paleo friendly. JUMP TO RECIPE
These cookies obviously don’t look like typical coconut macaroons. They’re made with shredded coconut just like traditional macaroons, but the reason they look different is because instead of white granulated sugar, they’re sweetened with coconut sugar, hence the name Double Coconut Macaroons. After all, shouldn’t coconut macaroons be made with coconut sugar? Of course they should! These cookies are soft and chewy with brown sugar and caramel notes and they’re every bit as delicious as classic coconut macaroons. Best of all, they’re made with just three ingredients and are gluten-free, dairy free, and paleo friendly.
Coconut sugar (also known as coconut palm sugar) is a natural, unrefined sweetener made from the boiled, dehydrated sap of the coconut palm tree – the same plant from which desiccated (dried, shredded) coconut is made. Coconut sugar has the same number of calories as white granulated sugar and is processed by our bodies in pretty much the same way, however, it contains trace amounts of vitamins and minerals, some short-chain fatty acids, polyphenols and antioxidants, and inulin, a type of indigestible fiber that acts as a prebiotic to improve gut health. These nutrient qualities may make it a slightly healthier alternative to white granulated sugar. Having said that, it’s important to remember that excessive sugar consumption (including coconut sugar) has dangerous health consequences, so eat sweets, such as these Double Coconut Macaroons, in moderation, and when possible chose natural, unrefined sweeteners over highly processed ones.
Double Coconut Macaroons are perfect with a cup of tea or coffee. With just 3 ingredients you can bake up a batch quickly. These cookies freeze beautifully too, so store any you don’t plan on eating within a day or two in a zip lock freezer bag. They only take about an hour to come to room temperature.
The recipe for Double Coconut Macaroons calls for unsweetened finely shredded coconut which is sometimes called fine macaroon coconut. Be careful not to buy sweetened coconut flakes or you’ll end up with cookies that are way too sweet – not a good thing! When shopping for coconut sugar be aware that it’s sometimes mixed with white table sugar, so check labels carefully to make sure the only ingredient listed is coconut sugar or coconut palm sugar. If you’d like to see another cookie recipe using coconut sugar check out my Almond Pecan Coconut Sugar Shortbread post.
If you make Double Coconut Macaroons don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 3 ounces egg whites, from 2 large eggs
- ¾ cup coconut palm sugar (also called coconut sugar)
- 6 ounces (1¾ cups) unsweetened finely shredded coconut (sometimes called fine macaroon coconut)
- Pinch of salt (optional)
- Preheat the oven to 350 degrees and line a half sheet pan with parchment paper.
- Beat the egg whites, coconut sugar, and salt (if using) on medium high speed in a stand mixer fitted with the whisk attachment until light and fluffy, about 2 minutes.
- Gently fold in the coconut.
- Using a ½-ounce ice cream scoop place 16 mounds, evenly spaced, on the baking sheet.
- Bake on the center rack of the oven for 23-25 minutes.
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