Coconut Collagen MCT Macaroons

Serves: 18


  • 3 cups organic unsweetened shredded coconut
  • ½ cup honey
  • 2 scoops Garden of Life Collagen
  • 2 scoops Garden of Life MCT Powder
  • 3 egg whites
  • 1 teaspoon vanilla extract (or peppermint!)
  • ¼ teaspoon sea salt
  • 5 cup dark chocolate chips (sugar free)
  • 5 tablespoon Garden of Life Coconut Oil


  1. Preheat oven to 320 degrees.
  2. In a food processor using the “S” blade, process together the shredded coconut and honey.
  3. Next, add the egg whites, vanilla (OR peppermint extract), collagen peptides, MCT powder and salt.
  4. Process again until batter is well combined. On a parchment-lined cookie sheet, scoop tablespoon-sized balls
  5. Bake for 16-18 minutes on *top rack. Check them at 16 min- you want them to be a nice golden brown. Then let cool.
  6. When macaroons have cooled, melt the chocolate chips and coconut oil in a double broiler.
  7. Once you are ready, dip each macaroon bottom into the chocolate then place on a parchment lined cookie sheet, drizzle some additional chocolate on top, then freeze for 10 minutes to set.
  8. Macaroons will last up to one month in freezer or 1 week in refrigerator.


Make sure to use top rack of oven and check on the macaroons to ensure they don’t burn

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