Coconut Macaroons

  • 10MINS
  • 25MINS
  • 25KCAL

These slimming friendly melt in the mouth Coconut Macaroons take minutes to make – great if counting calories or Points!

NutritionPer Serving

  • Calories25
  • Carbs2g
  • Protein1g
  • Fat1g
  • Saturates1g
  • Sugars2g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

These Coconut Macaroons are a sweet treat that’s practically guilt free. You can bring a taste of Paris to your kitchen whilst counting your calories, plus they look incredibly fancy.

These melt in the mouth Coconut Macaroons take minutes to make so they’re great if you’re short on time. Whip up a batch and keep in an airtight container to see you through the week.

Just one word of warning, when you whisk egg whites, make sure you are using a clean, dry, grease free bowl and whisk. If they’re not clean and dry, the egg whites won’t whisk.

What diets are these Coconut Macaroons suitable for?

This Coconut Macaroons recipe is suitable for vegetarian and gluten free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Coconut Macaroons recipe?

  • You need to count 1 Point per portion of this Coconut Macaroons recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Coconut Macaroons recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Coconut Macaroons recipe if you’re on WW Purple.

Do you need any special ingredients to make Coconut Macaroons?

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We use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to sugar with zero calories.

Sukrin Gold doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like these Strawberry Oat Muffins.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases, you’ll need to use less as powdered sweeteners weigh less.

That being said, you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly and Natvia.

We highly recommend an electric whisk for this if you don’t want to be standing for hours getting nowhere fast.

This post contains affiliate links: what this means

You can grab Sukrin Gold over on Amazon UK.

You can also pick up Natvia as an alternative to Sukrin.

You can pick this electric whisk on Amazon quite cheaply.

How many calories are in this Coconut Macaroons recipe?

There are 25 calories per portion in this Coconut Macaroons recipe, which means it falls into our Everyday Light category.

These Coconut Macaroons are perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Line a baking tray with baking parchment.

Step 2

Whisk your egg whites until stiff.

Step 3

Mix the sweetener in with your caster sugar and ensure there’s no lumps.

Step 4

Gradually add your sugars a little at a time to the egg whites whisking as you go.

Step 5

Add your coconut essence and gently fold in your desiccated coconut.

Step 6

Either fill a piping bag and pipe 13 macaroons to your lined tray or if you don’t have piping bags, you could spoon 13 onto your tray.

Step 7

Bake in a preheated oven at 160°C for 25mins.

Step 8

Grate over a little dark chocolate while they are still warm but don’t attempt to move them until completely cooled.

What could I serve with this Coconut Macaroons?

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How do you know when Coconut Macaroons is cooked?

Bake in a preheated oven for 25mins until the macaroons shells are crisp on the outside.

How long can you keep Coconut Macaroons in the fridge?

Store any leftovers in an airtight container with a lid. There is no need to refrigerate these macaroons. You can keep leftover Coconut Macaroons for approximately 3 days.

Can I freeze Coconut Macaroons?

We do not recommend freezing this recipe.

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Coconut Macaroons

These slimming friendly melt in the mouth Coconut Macaroons take minutes to make – great if counting calories or Points!
  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 25
  • Carbs 2G
WW Points
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 2 egg whites
  • 50 g granulated sweetener or Sukrin 1
  • 25 g caster sugar
  • 1 tsp coconut essence
  • 25 g desiccated coconut

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Line a baking tray with baking parchment.
  2. Whisk your egg whites until stiff.
  3. Mix the sweetener in with your caster sugar and ensure there's no lumps.
  4. Gradually add your sugars a little at a time to the egg whites whisking as you go.
  5. Add your coconut essence and gently fold in your desiccated coconut.
  6. Either fill a piping bag and pipe 13 macaroons to your lined tray. If you don't have piping bags, you could spoon 13 onto your tray.
  7. Bake in a preheated oven at 160°C for 25mins.
  8. Grate over a little dark chocolate while they are still warm but don't attempt to move them until completely cooled.

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7 comments

See what others have to say

Glenys steeleFriday 7th December 2018

How can I store these so they stay crunchy?

Reply

VicksMonday 27th August 2018

Oh my, try making these with Sicilian Lemon Essence rather than coconut!!! So yummy ;o)

Reply

GemmaMonday 21st May 2018

How big should each one be???

Reply

Michelle MorganMonday 26th March 2018

Hia! Is the oven temperature at degrees Celsius or Fahrenheit? I baked them at 160 C and burned them black. The insides were yummy though

Reply

HazelThursday 13th October 2016

Can you use sukrin icing sugar instead of caster sugar?

Reply

sandra mcnallyThursday 1st September 2016

I have just made these. They taste lovely but go soft and chewy as soon as they cool. I wont bother with these again.

Reply

HayleyWednesday 31st August 2016

I have a sugar grinder and was wondering if it’s possible to grind the sukrin 1 to make a diabetic friendly caster sugar?

Reply

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