Creamed Coconut Macaroons


Creamed Coconut Macaroons, not macarons. 

Recently we invited our monthly contributor, Fabienne Sayarath of The Kitchen Addict to create a healthy and delicious snack with the help of our Coconut Matter products. The best part? This month’s recipe is perfect for those with nut allergies. Our Creamed Coconut is an ideal substitute for nut butters, a great natural thickening agent and makes for one tasty topping. Be sure to give Fabienne’s recipe a try!

A couple of days ago I received my two jars of creamed coconut I ordered from Coconut Matter. This thing is seriously addictive and I couldn’t be happier to have a reliable supplier…running out of it is not an option!

Creamed coconut (or coconut butter, or coconut manna, same same but different names) is a great alternative for those like me who have nut allergies. I used to be strongly allergic to almonds and hazelnuts – “used to” because now I have bad reactions only at random. I haven’t quite figured out yet the factor that makes my body so upset so until I find out, I will put the blame on the stars that are not aligned. No almond butter for me then, and I never realized I was missing out on some serious goodness until I tried creamed coconut.

The first time I tried was it when I was experimenting a new cake recipe – vanilla sponge cake layered with raspberry coulis and coconut buttercream. A tiny amount of it made the buttercream so fragrant : winner!


Since then, I’ve been enjoying it in so many ways : in smoothies, in yogurt and fruits, in a spoon, in my homemade granola, in a spoon, on pancakes, … It is by far my favorite coconut product. 


Fruitarianism (I just checked, the work exists) is another of my addictions and I feel like repeating myself but I love raspberries! And what works great with raspberries? Coconut and CHOCOLATE (I picture myself dancing as I write this word. Perhaps I should create a choreography for the chocolate dance). What a fortunate coincidence!


I made these naughty raspberry coconut macaroons and I’ve drizzled poured dark chocolate on top of them. I always make sure I melt more chocolate than needed so I can lick the chocolate bowl as a reward for my efforts in making these babies and tasting them – yes it is a very very difficult job, trust me.


I’m not inventing anything new here, just putting together goodies that I like. You will note that the recipe calls for sweetened coconut, which is the kind that is mostly used for baking as it is moist, but you can definitely use the dry kind and rehydrate it with a bit of water and coconut oil, there are lots of methods you can find online.

The recipe makes about 24 bite-size macaroons and 12 jumbo ones (as a glutton, I went for the jumbo size of course).




14 ounces (400 grams) sweetened flaked coconut

1/2 cup caster sugar

2 tbsp coconut sugar (optional)

3 large egg whites

1/4 teaspoon sea salt

1/4 cup creamed coconut

1 1/4 cups (170g) fresh raspberries, washed and patted dry

Good quality dark chocolate (70%)


Preheat the oven to 175 degrees. Line two baking sheets with parchment paper.

In a food processor, blend the coconut for a minute. Then add the sugars and blend for another minute. Then add the egg whites, salt and creamed coconut and blend again for another minute.

Add the raspberries and pulse a few times until they are broken down but small pieces of fruit remain. Do not over mix, you want to keep the lovely marble-y effect.

Scoop the macaroons on the baking sheets (I use an ice cream scoop for jumbo size goodies) and bake for about 25 minutes, until they are lightly toasted on top. Let them rest on the tray for 10-15 minutes.

While the macaroons are baking, melt the chocolate and let it cool down to room temperature.

Once the macaroons are cooled down, drizzle dark chocolate on top of them and let them sit for 1 hour or until the chocolate sets. You can accelerate the process by placing them in the fridge for 10 minutes.

These macaroons keep well in a food container for a couple of days and you can even leave them on your kitchen counter (there is no dairy and egg white are only made of protein and water), although I doubt they will survive for that long!

Fabienne Sayarath is currently based in Hong Kong and shares her kitchen adventures on her cooking blog, The Kitchen Addict. Fabienne’s keen interest in baking has lead to her starting her own cake business, The Kitchen Faerie, which was recently listed as one of the Top 5 Bespoke Bakers in HK by Hong Kong Tatler. We love Fabienne’s enthusiasm for healthy living and desire to prove that just because it’s good for you, doesn’t mean it can’t be delicious too. Keep up with Fabienne and her growing baking business on The Kitchen Faerie’s Facebook Page.

If you make your own Creamed Coconut Macaroons with this recipe, do let us know by tagging us with @coconutmatter and #coconutmatter.We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using organic Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – please email us and together, let’s help everyone build a lifestyle that truly matters!