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Sweet and gluten free coconut macaroons are the perfect coconut cookie!

I am not a typical cookie lover, however, with these coconut macaroons, all bets are off!

Coconut is one of my favorite flavors, which is why you can find a good amount of coconut recipes on this site.

Add this cookie to your baking list and make it for any occasion!

Culinary historians write that macaroons can be traced to an Italian monastery of the 8th or 9th century. The monks came from France, hence the French name.

A macaroon means “a drop cookie made of egg whites, sugar, usually almond paste or coconut, and sometimes a little flour.”

This recipe is made with simple ingredients like desiccated coconut, almond four, maple syrup, and coconut oil.

I highly recommend using real maple syrup and not table syrup.

Real maple syrup is just what it sounds like, it’s syrup made from maple trees!

The process of harvesting real maple syrup is labor-intensive process which is why is has a higher price tag.

Table syrup, on the other hand, is predominantly made with a mixture of corn syrup and high fructose corn syrup. It also contains preservatives and additives.

The coconut texture and flavor is highly addictive and enhanced with the coconut oil. I recommend using a high quality expeller pressed and/or virgin coconut oil.

If you want to keep it egg-free, use the liquid from the can of chickpeas – aquafaba in place of the egg white as the binding agent!

Use an electric hand-mixer and whip the aquafaba with a bit of cream of tartar as a stabilizer.

If you prefer using eggs, whip the egg white into soft peaks then mix with the other ingredients.

For the chocolate drizzle, which takes these coconut macaroons to the next level, I prefer a dark chocolate.

You can also use a dairy free dark chocolate to keep it vegan.