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Healthy Coconut Macaroons that are lightened up since it’s made with egg whites. Perfect for those days you want something light and sweet.

Healthy Coconut Macaroons

Some of my favorite Coconut Macaroon memories are from Ocean City, NJ. It’s where my family vacations every single year for a week. Along the boardwalk there is a famous macaroon shop called George’s Candies. They have all sorts of flavors, but my all time favorite are the classic coconut macaroons.
Healthy Coconut Macaroons

Just imagine eating creamy coconut macaroons walking along the boardwalk and listening to the sounds of the ocean waves crashing against one another. It’s a memory that is so dear to me and one that I will never forget.Healthy Coconut Macaroons

I can’t recall a single year when my family didn’t come home without a box of Coconut Macaroons. These healthy coconut macaroons don’t exactly taste like George’s Candies because they are lightened up and gluten-free. They do however taste unbelievably good. I’m surprised egg whites is all you really need.

I can confidently say I have about 20 people to vouch for me. The Coconut Macaroons are the perfect summer treat that comes together within minutes and relatively guilt-free, just don’t go too crazy. Enjoy!

healthy coconut macaroons are:

Just 5 Ingredients
Soft & Chewy

how to make coconut macaroons?

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5 from 1 vote

Healthy Coconut Macaroons (gluten-free, low-carb, dairy-free, 5 ingredient)

By: Nisha
Healthy Coconut Macaroons that are lightened-up since it's made with egg whites. These macaroons are perfect for those days you want something light and sweet.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 servings


  • 2 egg whites
  • 1/4 cup sugar
  • 2 tbsp coconut flour
  • just a pinch salt
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut, I like Baker's brand
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  • Preheat oven to 325 degrees and grease a cookie baking tray.
  • In a large bowl, mix the egg whites until stiff peeks form.
  • Slowly add sugar little bit at a time and keep beating the egg whites.
  • Add coconut flour, salt, and vanilla. Beat the egg white mixture, but DO NOT OVERMIX.
  • This is what you should have.
  • Add the sweetened shredded coconut and fold in.
  • Using a tablespoon measure, drop mounds of the mixture onto the baking tray.
  • Into the oven for 15 minutes. I baked mine for about 17, times may vary so start checking at 15 minutes.
  • So delicious and lasts for a few days.


Serving: 1g | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 30mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.

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5 from 1 vote (1 rating without comment)

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Recipe Rating


  1. Yum! Such a healthy and palatable recipe! Loved the ingredients you combined!

    1. Thanks so much. It was delicious, I couldn’t believe they tasted so good, definitely the coconut. 🙂