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Famous coconut macaroons with protein powder and chia seeds to boost the protein nutritional value. Your body will thank you for these because these healthy cookies have no sugar added, no flour, are gluten free and vegetarian.

I have no idea where this idea came from, but I had this idea and I was obsessed. I had to make these cookies!

A bit crunchy on the outside, absolutely moist and soft inside.

Chia seeds dried up in a baking process, gave in their gel like qualities to make the macaroons soft inside and left the black seeds on the outside for an extra crunch.


When my son came back from school and saw these, he exclaimed “Racoons!”. I couldn’t stop laughing as he totally forgot the name “macaroons”, but he had a point – these look like racoons. Don’t you agree?!:)


So, how do you make these?

First came Coconut Chia Gel, which I made a couple days ago and posted the recipe. You will need it in order to make these coconut macaroons recipe.


I promise it’s super easy. You can use it for baking muffins, cookies, cupcakes or even add to yogurt, oatmeal and smoothies like one reader noted.


Some of you might be questioning the texture of the cookies. You are used to seeing and buying spiky macaroons with long coconut flakes.

I use only organic and unsulphured coconut flakes which usually are short. Like these:


I bought this bag for $3. I’m a huge fan of unsulphured dried fruits for many reasons. It’s very hard to find wine without the sulphites though. Even organic one has them.:(


This time I used Kaizen whey protein powder in vanilla flavour because unflavoured one was out of stock. It is from New Zealand cows and is non-GMO.

Please note, this powder is sweetened with stevia, so I didn’t add any sweetener to the macaroons. If you have unflavoured one, feel free to taste the raw dough and sweeten with stevia, agave or brown sugar to your liking. There is nothing raw in the dough actually, so you won’t get sick.:) You won’t need much sweetener too.


The coconut macaroons recipe also calls for almond meal. Honestly, I have no idea why ground almonds are named almond meal. Isn’t it just an almond flour?! Anyways, you can just ground the almonds. Below are the detailed instructions.

How to Make Almond Meal

1. Place desired amount of almonds in a food processor.


2. Grind on High until almonds obtain medium coarse consistency powder.


3. Store in an airtight container for up to a couple of months in a cool dry place.

The dough should be quite thick and easy to mold with your hands.


Also you don’t need to leave much space between the cookies as they do not spread.


Protein Chia Coconut Macaroons Recipe

Protein Chia Coconut Macaroons Recipe


  • 2 cups coconut chia gel
  • 1 + 3/4 cup coconut flakes, unsweetened
  • 2 scoops (60g) vanilla whey protein powder, naturally sweetened
  • 1/4 cup + 2 tbsp almond meal


  1. Preheat oven to 350 F degrees.
  2. Mix all ingredients in a bowl. Line baking sheet with parchment paper. Scoop 1 very full teaspoon of dough, place on baking sheet and form a cookie using your hands in a shape of a dome. You do not need to space cookies as they do not spread, so pack them tight.
  3. Bake for 20-25 mins, cool down completely before serving.
  4. Storage Instructions: Refrigerate in an airtight container for up to a week. Freeze in an airtight container for up to 2 months - to defrost thaw on a counter for 30 mins.

Nutritional Info

Servings Per Recipe: 21 cookies

Amount Per Serving = 1 cookie:
Calories: 92.5
Total Fat: 6.0 g
Cholesterol: 0.5 mg
Sodium: 57.3 mg
Total Carbs: 6.6 g
Dietary Fiber: 1.6 g
Protein: 3.8 g
WW Points+: 2

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  1. Debra

    What would be a good vegan substitute for the whey powder? A vegan protein powder? I can’t quite tell what the whey powder does. Is it to add richness or does it act as a binder?

    Thanks! I am really looking forward to trying these!

    • Olena (iFOODreal)

      Hi Debra,

      Protein powder acts as a binder to hold the coconut macaroons together. And of course to boost the protein content. I honestly haven’t baked with many vegan protein powders except the brown rice one. I didn’t like the results. Maybe a mix of different vegan proteins that are white in colour?! I’m sure they will taste great, might not stick together as well as with whey protein. I definitely wouldn’t recommend using brown rice powder.:) And macaroons will be smaller in size because whey expands while baking. Hope this helps.

  2. Nathalie

    Very happy to have found your blog, Olena : ) (thanks to Pinterest). I will try this with chocolate whey powder because that’s what I have on hand – the colour won’t be the same (i’ll call them groundhogs haha!) but I’m sure they’ll taste great. I love chia seeds and actually fed them to my sons instead of pablum cereal. I posted as the website above a link to a recipe recently posted to my raw food bloog which I think you’ll like. please leave me a comment if you try it!!! My question when seeing your beautiful recipe is, how do you make the triangular shapes? is simply “spoon-dropped” that way? I have never made macaroons. Thank you!

    • Olena (iFOODreal)

      Hi, Nathalie. You will be fine with chocolate protein powder. Haha, groundhogs. True. I formed the macaroons into triangular shape using my hands. The dough will be quite thick and very easy to mold into whatever shape you like. Also macaroons hold the shape really well.
      I love chia seeds too and they are great to add to kids’ meals because they are tasteless.
      I have a question for you, how do I dehydrate those raspberry balls of yours? They look great and so healthy.