Rooted in the Pacific Northwest

Coconut Macaroons

DifficultyBeginner

These little gems combine my two favourite things coconut and chocolate. They are super simple to make. These are a favourite with families from the Pacific Northwest all the way to Scandinavia.

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Yields12 Servings
Prep Time20 minsCook Time12 minsTotal Time32 mins

Conversion Chart

 ⅓ cup softened coconut oil or butter
 70 ml maple syrup (or 45 ml maple syrup & 10 drops of Sweet leaf stevia vanilla Creme)
 2 cups unsweetened shredded coconut( medium shred)
 1 tsp vanilla extract (1/2 tsp if using vanilla stevia)
 2 tsp arrowroot starch
 ½ tsp guar gum or xanthan gum
 1 pinch sea salt
Chocolate Drizzle
 ½ cup chocolate chips or chopped bittersweet or dark chocolates
 1 tsp coconut oil
1

Whir up all the ingredients in a food processor until all the ingredients are fully combined and there are no lumps left in the batter from the coconut oil.

2

Preheat oven to 350 degrees Fahrenheit and roll into small balls and place on a parchment lined baking sheet.

3

Bake for 10-12 until top and edges are nice and golden brown.

4

Allow the cookies to cool on the baking sheet for at least 20 minutes before gently transferring them to a wire cooling rack.

Chocolate Drizzle
5

Melt chocolate & coconut over very low heat or over a water bath & once melted, drizzle over baked macaroons

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Ingredients

 ⅓ cup softened coconut oil or butter
 70 ml maple syrup (or 45 ml maple syrup & 10 drops of Sweet leaf stevia vanilla Creme)
 2 cups unsweetened shredded coconut( medium shred)
 1 tsp vanilla extract (1/2 tsp if using vanilla stevia)
 2 tsp arrowroot starch
 ½ tsp guar gum or xanthan gum
 1 pinch sea salt
Chocolate Drizzle
 ½ cup chocolate chips or chopped bittersweet or dark chocolates
 1 tsp coconut oil

Directions

1

Whir up all the ingredients in a food processor until all the ingredients are fully combined and there are no lumps left in the batter from the coconut oil.

2

Preheat oven to 350 degrees Fahrenheit and roll into small balls and place on a parchment lined baking sheet.

3

Bake for 10-12 until top and edges are nice and golden brown.

4

Allow the cookies to cool on the baking sheet for at least 20 minutes before gently transferring them to a wire cooling rack.

Chocolate Drizzle
5

Melt chocolate & coconut over very low heat or over a water bath & once melted, drizzle over baked macaroons

Coconut Macaroons
IngredientsDirections