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. 

Leave a Reply

Your email address will not be published.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