Coconut Macaroons

Coconut Macaroons

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Adjust Servings:
2.5 cups unsweetened Desiccated Coconut
2 Tablespoons Almond Flour
4 Tablespoons Maple Syrup
0.5 teaspoon Sea Salt
1 teaspoon Pure Vanilla Extract
2.5 Tablespoons Virgin Coconut Oil
1 Tablespoon Cornstarch
0.5 cup Aquafaba/Egg White
0.25 teaspoon (helps the aquafaba stiffen) Cream of Tartar
0.5 cup, melted Dark/Semi-Sweet Chocolate Chips

Coconut Macaroons

  • 40 minutes
  • Serves 20
  • Medium




Sweet and gluten free coconut macaroon cookies!

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

Sweetened with maple syrup, that coconut texture and flavor is highly addictive.

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

If you want to keep it vegan, use the liquid from the can of chickpeas – aquafapa 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 eat eggs, whip the egg white into soft peaks then mix with the other ingredients.




Mix The Ingredients

First, preheat your oven to 375°F.

Using a large bowl or a food processor, combine all of the ingredients, except for the aquafaba/egg white, cream of tartar and the chocolate chips.

Mix to combine then se aside.


Whip The Aqufaba or Egg Whites

Using a whisk or electric hand-mixer, mix the aquafaba with the cream of tartar or egg white until soft peaks.

I recommend using an electric hand-mixer for this.


Combine The Ingredients

To the whipped aquafaba or egg white, add 1/3 of the other ingredients and using a large spoon or spatular fold the ingredients to combine.

If the mixer looks too wet, add more of the coconut mixture until the mixture holds together.


Scoop & Bake

Using a small ice cream scoop, scoop the mixture and place the balls on a parchment lined baking sheet leaving 2 inches of room in between each ball.

you can also use a Tablespoon measuring spoon and form 2 Tablespoons of mixture into a ball.

Bake the coconut macaroons in your preheated 375°F oven for 15-18 minutes or until lightly golden brown on top and slightly firm and dry.


Allow To Cool

Allow the coconut macaroons to cool on the baking sheet for 5-10 minutes.

During this time, you can melt the chocolate.

Melt the chocolate in a microwave safe dish in 3 20-second increments, stirring each time or you can use the double boiler method on the stove top to melt the chocolate chips.

Allow the melted chocolate to cool a bit as well.


Dip or Drizzle The Chocolate

You can either dip the bottom of the coconut macaroons into the melted chocolate, drip the chocolate on top or drizzle them in streaks!

Time to have fun and get creative!



Store the coconut macaroons in a container with parchment paper on the bottom and with an air-tight lid on your kitchen counter (away from the sun) or in your refrigerator for up to 5 days!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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4 Comments Hide Comments

Thank you for the Coconut Macaroons recipe Joni :-), they look so cute!
These cookies can be kept for at least three months in the freezer as well 🙂

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