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Coconut Macaroons

Yields12 ServingsPrep Time20 minsCook Time12 minsTotal Time32 mins

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.

  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

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.


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


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


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

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

Nutrition Facts

Serving Size 2 cookies

Servings 0