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4-Ingredient Macaroons – Cooking with Kaiya

4 Ingredient Macaroons

4-Ingredient Macaroons – Cooking with Kaiya

Whenever mum and I have some extra egg-whites or time on our hands, or we just feel like baking or making snacks for our friends, we do macaroons! We took a batch to my daycare Christmas party and no one could believe that they were so healthy when we told them the ingredients. That’s how yummy they are.

Coconut macaroons are one of the easiest healthy treats

Coconut macaroons are one of the easiest healthy treats

Coconut macaroons with a few basic healthy ingredients

An electric whisk/beater makes macaroons quick and easy

Mum used to beat the egg whites for ages, trying to get them into stiff peaks. Now we have an electric hand whisk, so she’s much keener to make macaroons now! You can do it either way, but just warning you that it’s an arm workout without the electric thingy. 🙂


– Use the best ingredients you can find. Then your macaroon desserts will be super nutritious. Nutritious desserts = happy kids and happy parents. That means raw unpasteurised honey, organic vanilla essence, unsweetened coconut, unprocessed sea salt, and organic pastured eggs.

– The thicker your honey, the better your macaroons will stay together in nice little haystack cookie shapes.

– Let the macaroons cool thoroughly before eating. This is the hardest part of the recipe – waiting to eat them while they stare at you from the kitchen counter!

– Add extra ingredients to jazz up your macaroons if you like. For example, you can use cacao/cocoa powder for chocolate macaroons and natural food colouring for colourful treats.

– If you need something to do with your yolks, make homemade icecream or put them in your primal shakes!

Kids can make coconut macaroons with little help

Kids can make coconut macaroons with little help

Coconut Macaroon Ingredients

– 6 egg whites
– 1/4 tsp sea salt
– 1/2 cup honey
– 1 tbsp vanilla
– 3 cups shredded coconut
Oops, that’s 5 ingredients. Forgot about the salt! 🙂

Coconut Macaroons Recipe

Step 1: Preheat oven to 180C (350F).

Step 2: Put egg whites and the salt into a large bowl and beat them with a whisk or beaters until they form stiff peaks. This means the egg whites will get really foamy and form tiny mountains when you move the foam upward. It takes at least 5 minutes of high speed whisking so don’t rush.

Step 3: Add the honey and vanilla carefully, so you don’t lose your stiff peaks. Beat again for a little bit to make sure your egg whites stay foamy with the peaks.

Step 4: Gently mix in the shredded coconut one cup at a time.

Step 5: Use a tablespoon to scoop heaping spoonfuls onto an oven tray covered with baking paper. Form them into same size ‘haystacks’.

Step 6: Bake in the oven for 15-18 minutes until the coconut starts to brown a bit. Don’t wait for all of it to brown, or the bottom will get burned.

Step 7: Let cool completely, so the macaroons get nice and chewy. They cool faster on a wire rack. Leave the kitchen or you will be tempted to eat them all before they cool!

Amaze your family and friends with how tasty healthy treats can be. Remember that they are still snacks or dessert food, and you only need to have a couple a day. Then the pleasure lasts longer!

A tablespoon makes perfect size macaroon haystacks

A tablespoon makes perfect size macaroon haystacks

How can such a healthy dessert be so delicious?

How can such a healthy dessert be so delicious?

 How did your macaroons come out? Was everyone impressed?!

4-Ingredient Macaroons – Cooking with Kaiya – November 2013


  • Beth
    Posted at 07:29h, 19 April Reply

    Made these today! I wasn’t sure at first due to the texture (I’m a texture girl) but the flavor was outstanding! This is going in my paleo recipe book. Thank you.

    • Bex
      Posted at 07:13h, 20 April Reply

      Awesome, Beth! Gotta love when it’s simple, healthy AND delicious! 😉

  • Julie
    Posted at 02:48h, 14 July Reply

    Could you not just use 3 whole eggs?

    • Bex
      Posted at 11:50h, 17 July Reply

      Macaroon are only made with egg whites…it’s what gives them their distinct texture. 😉

  • Megan
    Posted at 14:20h, 23 December Reply

    Super easy and quick recipe! Definitely keep an eye on them the last couple minutes, mine got a tad darker than I would have liked at the 15 minute mark but they’re still delicious. These would make my great grandmother proud!

  • Rhonda Riley
    Posted at 10:07h, 21 February Reply

    Could I use coconut oil instead of the honey? I can’t have honey or agave nectar right now and was wondering if I could still make these cookies as they look absolutely delicious. Thank you!

    • Bex
      Posted at 12:28h, 21 July Reply

      Hi Rhonda, sorry I missed your comment earlier! The honey is for the sweetness, so Maple Syrup would be a great alternative, or maybe Brown Rice Syrup. Would love to know what you ended up using and how it went!

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