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I know what you’re thinking. Those aren’t macaroons. And you’re partially right. The oh so delicious French macaroons don’t look a thing like these coconut ones. The good news is: coconut macaroons are, in fact, macaroons. They’re just not as pretty. I like to think of them as rustic or cute, rather than elegant and silky. The other good news is this: coconut macaroons are some of the easiest Christmas treats you’ll ever make. And with this recipe they’re both sugar and gluten free.




2 eggs

150 grams or 5.3 oz. of shredded coconut

½ dl or 0.2 cup of Tagatesse

50 grams or 1.8 oz. of butter

zest from 1 lime


In the oven: 175° Celsius/340° Fahrenheit/Gas 3





» If you’ve got a slow oven, preheat it to 175° Celsius/340° Fahrenheit/Gas 3 now »


Melt the butter and set it aside. Whip Tagatesse and eggs together in a bowl (I used a hand mixer to get all the Tagatesse lumps out). Add the shredded coconut, lime zest and butter. Stir everything together to a thick mixture, but make sure there’s enough liquid to hold the coconut together.



» If you’ve got a fast oven, preheat it to 175° Celsius/340° Fahrenheit/Gas 3 now »


Leave the mixture to rest for 10 minutes.


Now, since the texture of the macaroon mixture is so crumbly, I’d recommend using cupcake paper forms to bake them in. This mixture makes either 15 large or 30 small macaroons.


Place the paper forms on a baking sheet lined with baking paper (a bit of the fat will seep out during baking).



Using two tablespoons, place the desired amount of macaroon mixture into each paper form. Once you’ve finished, gently push each macaroon with your fingers to squeeze any air out.


Place the coconut macaroons in the oven and bake for 15-20 minutes for large macaroons and 10-15 minutes for small macaroons. They’re done when they’ve gotten a golden brown top.


Remove from the oven and allow the coconut macaroons to cool. If you want, you can dip them in some melted dark sugar-free chocolate for ultimate indulgence 🙂


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