- 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
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.
Mix The Ingredients
Whip The Aqufaba or Egg Whites
Combine The Ingredients
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
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 🙂
What a beautiful recipe! I love the layout of this website too, so easy to follow along.
They look light and delicious, coconut macaroons are one of my favourites!
These macarons are so beautiful and delicious! Perfect for holiday entertaining or a special treat!