Chocolate Drizzled Coconut Macaroons

Chewy and sweet, these luscious biscuits are the perfect balance of coconut and chocolate. They are very moreish, so be sure to share them with those in need of a winter pick-me-up. 

Gluten free | Sugar free | Dairy free | Paleo

Recipe by Hayley Cavicchiolo 

Makes 10-12 Macaroons


  • 2 large eggs, whites only
  • 1⁄4 teaspoon coconut extract
  • 2 tablespoons Natvia
  • 2 cups shredded coconut
  • 1⁄2 cup Well Naturally Rich Dark Chocolate, roughly chopped 




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  1. Preheat oven to 180°C (160°C fan forced).
  2. Using an electric mixer, beat egg whites for 3-5 minutes, or until stiff peaks form.
  3. Add the coconut extract and Natvia then fold in the coconut.
  4. Line a biscuit tray with baking paper and using a melon baller or small ice cream scoop, place scoopfuls of the mixture on the tray.
  5. Bake macaroons for 15-20 minutes or until they turn a lovely golden brown all over. Remove from oven and allow to cool on a wire rack.
  6. Melt chocolate and drizzle over the macaroons, allowing them to set before serving.





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