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Protein Macaroons

Protein Macaroons - Chewy Coconut Cookies With a Protein Boost

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Unsweetened shredded coconut (fine or medium shred)
  • Vanilla or unflavored whey or plant-based protein powder (no added sweeteners preferred)
  • Almond flour (superfine)
  • Egg whites (from 2 large eggs, or liquid egg whites)
  • Maple syrup (or honey)
  • Coconut oil (melted) or unsalted butter
  • Vanilla extract
  • Fine sea salt
  • Dark chocolate chips or bar (60–70% for dipping; optional)

Method
 

  1. Preheat and prep: Heat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Mix the dry ingredients: In a medium bowl, whisk 2 cups shredded coconut, 1/3 cup protein powder, 1/4 cup almond flour, and a pinch of salt until evenly combined. Break up any clumps of protein powder.
  3. Whisk the wet ingredients: In a separate bowl, whisk 2 egg whites until slightly frothy, then whisk in 1/3 cup maple syrup, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract.
  4. Combine: Pour the wet mixture into the dry mixture. Stir with a spatula until all the coconut is hydrated and the mixture holds together when pressed. If it’s crumbly, add 1–2 teaspoons more maple syrup or a splash of water.
  5. Scoop and shape: Use a tablespoon or small cookie scoop to portion the dough into compact mounds. Firmly press each scoop in your palm so it sticks together. Place on the lined sheet, spacing about 1 inch apart.
  6. Bake: Bake for 14–18 minutes, until the edges and tips are lightly golden. Rotate the pan once for even coloring. The centers should feel set but still soft.
  7. Cool completely: Let the macaroons cool on the pan for 10 minutes, then transfer to a rack. Cooling helps them firm up.
  8. Optional chocolate dip: Melt 4 ounces dark chocolate in a heatproof bowl over barely simmering water, or in short microwave bursts. Dip the bottoms of the cooled macaroons, let excess drip, and set them on parchment to harden. Drizzle extra on top if you like.