No Bake Coconut Macaroons

2011-05-14 10.23.46

Certain Sunday afternoons just feel like they were meant for baking.  Considering I am not a huge fan of baking, it’s a good thing that these macaroons required no oven whatsoever!

Coconut oil, which is solid at room temperature, is heated and used to hold together all of the ingredients (all 5 of them).  The fleshy, dried coconut combines with the almond meal flour to create a bite-sized replica of a macaroon cookie but with fewer ingredients.  There are so many variations on this concept that I cannot wait to try (chocolate!) but for now I started with the basics.

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What will you need?

1.5 cups unsweetened, shredded coconut

1 cup almond meal flour (I used Bob’s Red Mill brand)

1/2 cup coconut oil

1/4 cup honey

1 tsp sea salt

How do you make it?

In a large bowl, combine the shredded coconut, almond meal flour and sea salt.  Set to the side.

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In a small saucepan, slowly melt the solid coconut oil.  Add in the honey and bring so a light simmer.

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Pour the melted mixture over the dry ingredients and stir to combine completely.

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Using a small round tool (I just used my tablespoon), scoop up some mixture and pack it firmly, allowing the excess oil drip out.  Place the rounds on a baking sheet that is covered with wax paper. Place in the freezer to allow the coconut oil to solidify again and hold everything together.

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It’s that simple! And I’m not going to lie… these tasted really, really good.

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  1. Alicyn says:

    Looks yummy! What flour would you suggest using instead of the Almond flour? I am allergic to almonds.

    • Oh no!! That’s too bad, I’m sorry to hear you’re allergic! I’ve been doing a little bit of thinking about this and I think I’ve come up with a comparable alternative. The almond meal flour serves a couple of purposes here – of course it provides physical substance and structure for the recipe, but it also contributes a lot of the flavor that makes it taste like a macaroon coookie so we’ve gotta find something that replaces that loss of flavor, too. Here is what I would suggest: Use oat flour or oat bran instead of the almond meal, but then add is some additional flavoring. Vanilla or orange extract come to mind. Otherwise maybe add in some maple syrup? Another idea would be to dip these in chocolate :) I hope that gets your wheels turning a bit! Let me know what you end up doing!


    • Thank you! I too am allergic to almonds. Looking forward to making this yummy recipe!

    • Oh wow, ok! Well I am glad I could help. Let me know if you end up trying it!

    • I will for sure :D I’m obsessed with coconut!!

  2. i just whipped up a batch of these with green food coloring for st patty’s day!! my family will be so proud!

    also, they’re delicious.

  3. Thank you so much for posting this! I bought some awesome macaroons at the health food store the other day and I was looking for a recipe that had the same ingredients, and here it is!

    I used splenda and water instead of honey since I’m doing the low carb thing. Added pumpkin pie spice and a little vanilla and it was almost a perfect match. Thanks again :)

    • Hey Ashley! I love that you found what you were looking for. I bought some cute little macaroon treats at the store, too, and they were so good that I HAD to experiment around with doing it myself. Those little packages are so expensive and they seemed basic enough to figure out! LOVE the sound of pumpkin pie spice… man oh man. Maybe next fall I will do some sort of a recipe about pumpkin pie macaroons?! Hahaha thank you for the comment and for the great idea!


  1. […] I wanted to make a vegan treat for Chris’s cousin who was popping round for a cuppa and I found a great recipe for no bake macaroons on The Nutritional Epiphany blog.  […]

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