These 5 ingredient coconut macaroons make a yummy bite-sized treat that are lovely and light – perfect for a little something sweet after dinner. Quick and easy to make, these macaroons also happen to be vegan and gluten-free.
If you are a fan of chewy, golden, coconut based treats, you have likely encountered the classic macaroon. However, not all macaroons are created equal. While store-bought versions often rely on high-fructose corn syrup, preservatives, and artificial flavourings, the 5 ingredient coconut macaroons you make in your own kitchen are a different species entirely.
Making your own snacks isn’t just a culinary hobby; it’s a lifestyle choice that benefits your health, your wallet, and your palate. Here is why switching to a homemade, minimalist approach to this classic treat is the best decision you’ll make this week.
Why I love making these 5 ingredient coconut macaroons:
When we think of “cookies,” we usually think of empty calories. However, 5 ingredient coconut macaroons are packed with functional nutrients. By making them at home, you control the nutritional profile.
Healthy Fats for Sustained Energy – Unlike traditional cookies made with butter or shortening, these macaroons are rich in Medium-Chain Triglycerides (MCTs) from the coconut. MCTs are processed differently by the liver, often being used as an immediate energy source rather than being stored as fat.
Lower Glycemic Index – Store-bought macaroons are notorious for using sweetened condensed milk or refined cane sugar. By using maple syrup, you are choosing a sweetener with a lower glycemic index. This means you avoid the “sugar crash” and feel satisfied for longer.
Naturally Gluten-Free and Vegan – Because this recipe uses ground almonds (almond flour) instead of wheat flour, it is naturally grain-free. Furthermore, using coconut oil instead of egg whites or butter makes these treats accessible to almost everyone, regardless of dietary restrictions.
Why fewer ingredients can mean better flavour:
The beauty of this 5 ingredient coconut macaroons recipe lies in their transparency. When you limit your pantry list to desiccated coconut, ground almonds, maple syrup, coconut oil, and a pinch of salt, you are stripping away the “noise” of modern food production.
In industrial baking, ingredients are often added to mask the staleness of bulk-bought staples. When you use only five high-quality ingredients, there is nowhere to hide.
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Desiccated Coconut: This provides the structural foundation and that essential tropical fat.
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Ground Almonds: Instead of flour, almonds add a nutty depth and a moist, fudgy crumb.
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Maple Syrup: A natural sweetener that brings a hint of caramelization that white sugar simply cannot mimic.
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Coconut Oil: This reinforces the coconut flavor while ensuring the macaroons remain dairy-free and succulent.
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Sea Salt: The unsung hero that balances the sweetness and makes the flavours “pop.”
The science of flavour: why these ingredients work:
You might wonder how just five ingredients can create such a complex flavour profile. It all comes down to the synergy between the fats and the sugars.
Almonds and coconut are a match made in heaven. The ground almonds provide a “flour-like” texture but with much higher moisture content. This prevents the macaroons from becoming dry or “sawdust-like,” which is a common complaint with 100% coconut recipes.
Maple syrup contains vanillin. When heated, the sugars in the syrup undergo the Maillard reaction, reacting with the proteins in the almonds to create that beautiful golden-brown exterior and a deep, toasted aroma.
Never underestimate the pinch of salt. Salt suppresses bitterness and enhances our perception of sweetness. In this 5 ingredient coconut macaroons recipe, the salt acts as a bridge between the earthy almonds and the sweet maple, making the final product taste “gourmet” rather than just “sweet.”
Customisation: the dark chocolate upgrade:
While the base recipe is perfect on its own, the “optional” step of dipping them in melted dark chocolate is where you can truly show off.
Dark chocolate (70% cocoa or higher) adds a layer of antioxidants and a sophisticated bitterness that cuts through the richness of the coconut oil. It transforms a simple afternoon snack into a dessert worthy of a dinner party. Because the macaroons are naturally vegan, using a high-quality dairy-free dark chocolate keeps the entire batch plant-based.
How to make these 5 ingredient coconut macaroons:
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Preheat your oven to 180C/160C fan/350F.
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Mix the desiccated coconut, ground almonds and salt in a bowl, then add the maple syrup and melted coconut oil. Mix to combine.
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You can use a small ice cream scoop to shape them, but I prefer using a lightly oiled 1 tbsp measuring spoon. Pack some of the mixture into the spoon, then tap onto a baking sheet lined with baking paper.
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Bake for 8-10 mins or until the tops are golden brown.
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Leave to cool completely (they’ll set as they cool down), then dip in the melted chocolate and drizzle some more chocolate on top.
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Wait for the chocolate to set, then enjoy!
How to store your macaroons:
These actually taste better the next day! Store them in an airtight container to keep them chewy. If you live in a warm climate, keep them in the fridge to prevent the coconut oil from softening too much.
These 5 ingredient coconut macaroons are:
- Vegan
- Gluten-free
- Egg-free
- Only call for 5 ingredients
- Easily scaled up or down
- Quick to make – ready in 15 minutes!
- Super tasty
5-Ingredient Coconut Macaroons
Ingredients
- 80g desiccated coconut
- 35g ground almonds
- 1/4 tsp salt
- 3 tbsp maple syrup
- 3 tbsp coconut oil melted
- 50g dark chocolate melted
Instructions
- Preheat your oven to 180C/160C fan/350F.
- Mix the desiccated coconut, ground almonds and salt in a bowl, then add the maple syrup and melted coconut oil. Mix to combine.
- You can use a small ice cream scoop to shape them, but I prefer using a lightly oiled 1 tbsp measuring spoon. Pack some of the mixture into the spoon, then tap onto a baking sheet lined with baking paper.
- Bake for 8-10 mins or until the tops are golden brown.
- Leave to cool completely (they'll set as they cool down), then dip in the melted chocolate and drizzle some more chocolate on top.
- Wait for the chocolate to set, then enjoy!
Nutrition
If you enjoyed this 5 ingredient coconut macaroons recipe, you may also like my dark chocolate bounty bars recipe.
Great recipe! I am not a huge fan of coconut, it is possible to replace with the same amount of ground almond?
I haven’t tried making them with ground almonds only, so can’t say for sure if it will work! But let me know if you try it 🙂
Can we use coconut flour and almond flour instead of desiccated coconut and ground almonds?
Hi Seema 🙂 I don’t use coconut flour in my recipes as I haven’t been able to get good results in the past using it. So I can’t say for sure if it would work in this recipe ? but if you try it please let me know how it goes!
Can I replace almond flour with coconut flour?
Hi Zeina I haven’t tried it myself, so I can’t be certain. In theory it should work. Sorry I couldn’t be more helpful! Not a fan of coconut flour ?
Hi! Love your recipes and wanted to try this one out but was wondering what would be a good substitute in your opinion in this recipe. I have almond allergies so wanted to swap it out for something else
Hi Nadia,
These macaroons are divine! Absolutely the best! Even without the chocolate.
However mine becomes a splatter while baking. It spreads and so the thinner edges become brown, while the tops are not.
Any ideas?
Thanks
I’m sorry to hear that! You could chill the macaroons in the fridge for 30 minutes before you bake them, that should help them to stop spreading! Let me know how it goes 🙂
I made these tonight and they’re so delicious!!! Love that it has a small amount of ingredients too. And I had all these in my pantry. Thank you!!!
Yey so glad you liked them 😀 can’t beat few ingredient recipes!
Looks Yammy., i am going try it tommorow ?
Thanks
Hope you enjoyed them 😀
Hello
Can we replace coconut oil with canola oil ou sunflower oil?
Thanks
Hi Roula! Unfortunately canola oil won’t work as it’s too thin and won’t help hold the mixture.
Looks delicious, can’t wait to try!
Is there a substitute for maple syrup, like honey or date syrup?
Thank you Aliyah 🙂 Honey will work, but I think date syrup would be too overpowering and dilute the coconut taste.
Should I use the dry dessicated coconut or would the freshly dessicated coconut work too? My pantry has fresh coconut at the moment . So wondering if it’s worth giving it a shot ?
Hi Anu 🙂 I used dry desiccated coconut. Not sure how fresh desiccated coconut would work as I’ve never tried it! You may need less coconut oil if it’s already quite moist
Hi Nadia
What can we replace coconut oil? Can we use agave syrup instead maple syrup?
Hi Iram 🙂 You can use butter or a dairy-free butter alternative if you prefer. Agave will also work 🙂
Ahhh… Nadia’s recipes never disappoint even when you are not a fan of coconut! This is amazing, love the texture and the taste. I think next time I’d reduce the maple syrup since the coconut is already sweet enough.
Thank you so so so much! Love your work 🧡
Thank you for your feedback Vlatka 😀 So glad you enjoyed them! xx
Can we use butter instead coconut oil?
Hi Pratiksha 🙂 The coconut oil adds to the coconut flavour, but butter will also work x