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Prep Time
Cook Time
Meal TypeDessert

Feather Light Macaroons

These baked goods made with whole-wheat flour are anything but heavy. Credit: From the Coconut Diet book by Cherie Colbom


  • 1 Tbsp - as needed Organic Virgin Coconut Oil
  • 1 Tbsp whole wheat pastry flour as needed
  • 3 egg whites
  • 1 tsp vanilla extract
  • 1 tsp stevia or other healthy low-carb sweetener, or less to taste
  • 1/2 cup coconut dry unsweetened finely shredded
  • 1/3 cup whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1 tsp lemon juice
  • 2 Tbsp pure maple syrup


  1. Preheat the oven to 300 degrees F. Grease a cookie sheet with 1 tablespoon coconut oil and sprinkle it with 1 tablespoon flour.
  2. Beat the egg whites until they are stiff enough to stand in peaks. Beat in the vanilla and the stevia.
  3. In a separate bowl, combine the coconut, (1/3 cup) flour, and baking soda. Mix well, and then add the lemon juice and the maple syrup. Mix again.
  4. Carefully fold the egg whites into the coconut mixture and drop it by the spoonful onto the prepared cookie sheet.
  5. Bake at 300 degrees F. for about 20-25 minutes or until golden, then turn off the oven, remove the cookies from the cookie sheet and transfer them to a baker’s rack (or the racks of the oven) and let them set in the warm oven for another 20 minutes.


Made With Nutiva

Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

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