Coconut Volcanos

Coconut VolcanosI’m so very excited about this recipe, that I was anxious to share it with you as soon as possible. I’ve seen this recipe on Dr. Axe’s page and I thought what an awesome idea, could I make this with the flesh left from making coconut milk? Let’s give it a try. And guess, what; it worked! Yey! They are just awesome topped with that chocolate, but even without it they are great. After photographing the macaroons I thought they look like little volcanos so I decided I should name them Coconut Volcanos. My girl loved the idea.

Why do I think this recipe is absolutely amazing and smart? Because I always wondered how I could use that coconut flesh wisely, finding some really great recipes to use it at it’s best. This is probably the best way I’ve found yet. What do you say; does it worth giving it a try? I encourage you to do so. Your kids will be enchanted. Enjoy!


Coconut Volcanos

Coconut macaroons made in a healthier smarter way.

Course Dessert, Snack
Cuisine International, Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8


  • 1 coconut's flesh after making milk
  • 3 egg whites from small/medium eggs
  • 1/3 cup honey
  • 1 tbsp vanilla extract
  • 1 pinch salt
  • 1/3 cup no sugar dark chocolate melted (optional)


  1. Preheat the oven at 320 F degrees. 

  2. Beat the egg whites with a pinch of salt.

  3. Add honey, vanilla and about 1/2 cup of beaten egg whites to the coconut flesh and mix well, then gradually fold in the rest of it.

  4. Lay a parchement paper on a baking sheet and try forming coconut macaroons from the mixture.

  5. Cook for about 30 minutes or until golden.

  6. Let them cool and decorate (optional) then serve. 

Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestDigg thisShare on RedditShare on StumbleUponShare on Tumblr

Leave a Reply

Your email address will not be published. Required fields are marked *