These delicious 3 Ingredient Whole30 Macaroons will have you singing show tunes all day. They are sweet, healthy and super easy to make!
Healthy sweet treats are hard to find
When eating less sugar, or trying to eat more whole foods, finding sweet treats to enjoy can be really hard. But having a few great treats like protein peanut butter cookies or these 3 ingredient Whole30 macaroons in your back pocket are crucial.
What is Whole30?
The Whole 30 is a food cleanse that became popular around 2010. It is 30 day food cleanse where you only eat whole foods, omitting inflammatory foods in your diet.
For 30 days you eat mainly whole foods or products with whole food ingredients. Meats, vegetables, fruits, nuts and certain oils are what the cleanse consists of, but it has you avoid food like dairy, certain legumes, gluten, grains, etc.
I personally have done the Whole30 two different times. I have some mixed feelings about it. However, I think it was the first step for me to learning more about nutrition, paying attention to what my body really needs, and I learned how to enjoy really good foods in a healthier way.
I have taken what I have learned and made a free eBook for you. Sugar Detox Tips: 21 Small Steps to Eliminating Processed Sugars. You can grab your own free copy here!
So these 3 ingredient Whole30 Macaroons are “Whole30” Approved in the way that they are gluten free are naturally sweetened, and don’t contain any inflammatory foods.
Are they really 3 ingredients?
Yes! The main macaroon cookie is just 3 ingredients. The chocolate drizzle is optional and makes it more than 3 ingredients, but is so tasty!
Here are the ingredients for the macaroon cookie:
1 bag (2 2/3 cup) unsweetened shredded coconut
4 egg whites
1 tbsp honey (or alternative sweetener like maple syrup or date syrup).
Chocolate drizzle ingredients:
2 tbsp coconut oil
4 tbsp honey
2-3 tbsp coco powder (or to taste).
1 tsp arrowroot powder (or flour or cornstarch to thicken).
How to make 3 ingredient Whole30 macaroons
Making these macaroons is pretty simple, you will be sad you didn’t try them sooner.
- Pour the bag of shredded coconut into a big bowl.
- Separate the 4 egg whites into a small bowl. Leaving the egg yolks in a separate bowl (you can make chipotle aioli with these).
- With a whisk, mix in 1 tbsp of honey (or sweetener) until bubbly.
- Then pour egg white and honey mixture over shredded coconut and stir to combine. The coconut mixture will get clumpy. If you think it is too crumbly, you can add a little more honey.
- Then with an ice cream scoop or spoon, scoop onto a baking sheet lined with parchment.
- Bake at 350 degrees Fahrenheit for 20 minutes or until the bottom edges of the macaroon are slightly toasted looking.
- Let cool for 10 minutes before dipping in drizzle.
Knowing how to make a chocolate drizzle is something I have found to come in handy when wanting to eat more natural sugars. This can be used on just about anything you want to put it on. It hardens when frozen or chilled too.
In a sauce pan melt coconut oil and honey together on low.
Stir to combine. Once it is melted make sure not to cook oil and honey mixture too long, or the honey will start to caramelize or harden.
Remove from heat and whisk in coco powder until combined.
Add in 1 tsp arrowroot powder (or flour or cornstarch) to thicken a bit. You can increase this amount if you want your drizzle to be thicker.
Then take each macaroon one at a time and dip the bottom of the macaroon into the chocolate drizzle mixture.
Then take a spoon or pour straight out of your container or pot, and drizzle over top of the macaroons in whatever design you want.
I got a little messy with this batch, so these look especially homemade.
Let the macaroons cool in the fridge until chocolate is hardened. Or for a faster chill, put them in the freezer for 10 – 20 minutes or outside on a cold winter day.
Store macaroons in a container in the fridge. Or if you are omitting the chocolate drizzle, you can keep them at room temperature.
- 1 Bag Unsweetened Shredded Coconut
- 4 Egg Whites
- 1 Tbsp Honey (or alternative sweetener)
- 4 Tbsp Honey
- 2 Tbsp Coconut Oil
- 2 Tbsp Coco Powder
- Preheat oven to 350 degrees.
- Pour shredded coconut into a big bowl.
- Separate egg whites into a smaller bowl
- Whisk in 1 tbsp honey (or sweetener)
- Pour egg white and honey mixture into the bowl with the shredded coconut. Stir to combine.
- With an ice cream scoop or big spoon, spoon out macaroons mixture into balls on a parchment lined baking sheet
- Bake at 350 degrees for 20 minutes.
- Allow to cool.
- Optional Chocolate Drizzle - melt honey and coconut oil in a sauce pan on low heat, stirring continually.
- When melted and well incorporated, remove from heat and mix in coco powder to desired taste.
- Add in 1 tsp arrowroot powder to thicken if needed.
- Take cooled macaroon and dip in the chocolate mixture until the bottom is covered in chocolate. Repeat for each macaroon
- Use left over chocolate sauce to drizzle on top of macaroons.
- Let them cool for 20 minutes in fridge. If you would like a faster chilling time, you can put them in the freezer for 10 minutes.
- Store in a container in the fridge. Or if you omitted the chocolate sauce, you can store at room temperature.