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Benton's Coconat macaroons
Photo: Open Food Facts contributors (CC BY-SA)

Cookies and cakes

Benton's Coconat macaroons

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in saturated fat
  • Contains added sugars
  • Contains palm oil
  • May contain traces of 1,4-dioxane
  • Seed-oil free
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Why it scores 9

Benton's Coconat macaroons scores 9 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Corn syrup: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

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The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Coconat macaroons

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Vegetable shortening
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Polysorbate 65
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−47.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, industrial fat and industrial sugar or starch hydrolysate. [4]
subtotal−21

Nutrition per 100 g

  • Sugars 40.5 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 18.9 g / 100 g
    Strong Very high in saturated fat. [5]
  • Energy 432 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 5.4 g / 100 g
    Strong A good source of fiber. [2]
subtotal−23
TOTAL 9Bad

100 − 91.5 = 8.5 → 9

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat, saturated fat and sugars (above the front-of-pack "high" level). [8]

GTIN 04099100052756 · 2026-10-02

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy432 kcal
Fat21.6 g
Saturated fat18.9 g
Carbohydrates54.1 g
Sugars40.5 g
Added sugars40.5 g
Fiber5.4 g
Protein2.7 g
Salt0 g

Serving: 37 g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

SUGAR, COCONUT GLUCOSE SYRUP, EGG WHITE DEXTROSE, POTATO STARCH, VEGETABLE FATS (PALM KERNEL, PALM), LOWFAT COCOA POWDER, POLYSORBATE 65, SOY LECITHIN (EMULSIFIER).

Allergens and diets

Contains: Soy, Egg

  • Not vegan
  • Vegetarian
  • Gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest cookies and cakes in the US

More from Benton's

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  6. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  7. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  8. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  9. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  10. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  11. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

  12. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int