Maple Coconut Macaroons

Believe it or not, I used to despise coconut… but for several years now I’ve been absolutely lovin’ on anything coconut in any form: shredded coconut, coconut milk, coconut butter, coconut yogurt, coconut chips and coconut flour. It’s all delicious and versatile as a dairy-free replacement or as an allergen-friendly option.
As a former anti-coconut person, naturally I also wasn’t a fan of macaroons so I really wanted to give these bite-sized baked cookies another shot. I adapted these from my no-bake macaroons and added egg whites to help them stick together better and eliminated the coconut butter.  The maple syrups adds a really lovely flavor that pairs well with the coconut, I added a bit of maple extract for some extra maple goodness but you can leave this out if you prefer.
If you want a triple coconut experience, dip these in melted coconut butter for a “white chocolate” coating 🙂 I tried it with a few of the cookies and couldn’t save them in time to take a photo!
Maple Coconut Macaroons
Gluten-free, Grain-free, Paleo-friendly, Nut-free Option, Soy-free, Refined Sugar-free, Vegetarian

1 1/2 cups unsweetened shredded coconut (mine was extra fine shredded, next time I’d like to use regular shredded so they aren’t as dense )
4 Tbsp maple syrup (agave or honey can be subbed)
2 Tbsp almond flour (for nut-free or use 2 tsp coconut flour)
1/8 tsp sea salt
2 egg whites, whisked well
1/2 tsp pure vanilla extract
1/4 tsp maple extract (if you really want the maple to shine through)


1. Preheat over to 325 F. Line a baking sheet with parchment and set aside.

2. In a medium sized mixing bowl, stir together coconut, maple syrup, almond flour and salt until combined.
3. Add the egg whites and vanilla and maple extract (if using) and whisk until well incorporated.
4.  Drop mixture by rounded tablespoons (I packed a tablespoon to help it stick together) onto your prepared baking sheet. Bake for 16-17 minutes or until lightly golden brown depending on your oven. I left them baking just until the tips browned because I was afraid of overbaking.
5. Transfer still on the parchment to a wire rack and let cool completely.
Makes roughly 15-18 cookies


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