Coconut Macaroon Cereal | THM: S

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Sometimes a girl just needs a bowl of cereal.

And cereal, like most things, is easy enough to adapt to fit the Trim Healthy Mama lifestyle! (What’s not to love about this plan?!)

My latest favorite?

…this Coconut Macaroon Cereal that literally tastes like a coconut macaroon cookie! It’s perfectly sweet and keeps its bite when served in a bowl of cashew milk or stirred into a generous helping of Greek yogurt and berries (my favorite way to enjoy it!).

You don’t need any special ingredients to make it either:

  • unsweetened shredded coconut
  • blanched sliced almonds (crushed into pieces)
  • xylitol (or use half the amount in Gentle Sweet)
  • vanilla extract
  • almond extract
  • egg whites
  • mineral salt

My hubby and kids all agree: it tastes like a crumbled up coconut macaroon cookie!

Served with unsweetened coconut, cashew, or almond milk, this cereal is a wonderful gluten-free, dairy-free breakfast or snack (or even dinner, when you’re having one of those days!).

The combination of coconut meat, crushed almond pieces, and egg whites together is a great source of protein, but the real coconut macaroon cookie flavor comes from the addition of sweetener, salt,  and two very important, pure extracts:

Pure Vanilla Extract

You could leave the seemingly insignificant bit of almond extract out of the recipe, but I don’t recommend it. That tiny amount yields a world of wonderful flavor to this cereal!

This cereal is best stored in the fridge in an air-tight container. I keep mine in a Mason jar.

Yield: approx. 3 cups

Coconut Macaroon Cereal | THM: S

Coconut Macaroon Cereal | THM: S

This gluten-free, dairy-free cereal that tastes like a coconut macaroon cookie is a sweet way to start your day! Enjoy with nut milk, or in a bowl with yogurt and berries!

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes


  • 1 1/3 cups unsweetened flaked coconut
  • 1 cup sliced almonds, crushed into pieces
  • 1/3 cup xylitol
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • 2 egg whites
  • pinch of sea salt


  1. Pre-heat oven to 400 F. Combine all ingredients together in a medium-sized bowl.
  2. Line cookie sheet with parchment paper. Spread coconut mixture evenly on top. Bake at 400 F for 5-7 minutes, stirring once, half way through. Cool completely before storing in an air-tight container.


It is VERY IMPORTANT to watch your cereal closely while it bakes! 30 seconds too long in the oven can burn your batch! Remove from the oven when it begins to turn golden.

Want to enjoy the taste of coconut in other ways on-plan? Try these favorites:

Dairy-free Coconut Cream Pie Bowls | THM: S

Salted Almond Chocolate Coconut Squares | THM: S

Coconut Cream Pie | THM: S

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27 thoughts on “Coconut Macaroon Cereal | THM: S”

  1. You guys…MAKE THIS NOW!!! It’s so good and one of the easiest recipes ever! Hubby & I had a small bowl this morn and hubby loved it! Then I put rest in a jar for a homemade yogurt topping. Thanks Jacinda!!!

  2. Ok… just pulled mine out of the oven! If it tastes half as great as it smells, I will be thrilled!!! Waiting for it to cool……..

  3. So I have a question, are you just toastiing the coconut or is everything mixed together and spread onthe sheet to meld & toast?

  4. Just made this for the second time! It is sooo sooo good on our homemade yogurt! I do have a wee bowl of cereal here & there. I plan to double recipe next time. (Only had enough coconut for one recipe second go-round.)

    The recipe is beyond easy to make and cleanup is a breeze! (I used a combo of almonds, walnuts and pecans. MMMMM!!!!) I also used 1 TBS of THM Super Blend for those of you that don’t have Xylitol.)

  5. Hello! This is something I really want to try! However, I do not have xylitol or thm super blend, and I do not really have a plan to buy them. My parents are sensitive to these powders that have sugar alcohols, so should I just leave it out or just use a small amount of what I have on hand (raw organic cane sugar, rapadura, coconut sugar, home harvested honey, home harvested maple syrup or date sugar)? I am trying to lose weight and limit my sugars, but if I do have to use sweetner, I would prefer trying to use something I have on hand and that is minimally processed as I can. Thanks for any help you can give me.

    Thanks so much!

    • It’s been awhile, I don’t know if you’ll get this, but try about 1/4 tsp pure stevia extract (powder, not liquid) for sugar-free sweetening without sugar alcohols. If you’d rather use honey, you can usually sub it 1:1 for xylitol (and they actually behave similarly in baked goods – xylitol draws in moisture like honey does).

  6. Thanks so much for this recipe! It was the first THM recipe I made when I started 6 weeks ago. I’ve made another double batch since. It’s my usual breakfast over greek yogurt with berries.

  7. Oh, my! This recipe satisfies my craving for cereal. Not only does it taste fantastic, but it is simple and quick to prepare. I used walnuts instead of almonds because that is what I had available.

  8. I can’t remember the last time all 7 of my children ate something and asked for seconds! …I didn’t give them any though because I really want to have this for breakfast tomorrow!

  9. My batch was a bit moist after baking. Is this the way it is supposed to be? I am still letting it cool, so maybe it will dry out while cooling???

  10. This looks so good!! I might even sprinklers it on top of a bowl of THM ice cream…
    Now, I only have unsweetened raw flakes- you think it will turn out the same, or should I pulse it into smaller pieces in the food processor?


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