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Coconut Almond Macaroons

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 16
Author: Lorie Yarro


For the Macaroons

  • 2 2/3 c shredded coconut unsweetened
  • 3 egg whites
  • 1/2 c pure maple syrup
  • 1 T coconut oil melted
  • 1/3 cup sliced almonds
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp cream of tartar
  • sea salt

Chocolate Drizzle

  • 1/4 c cacao powder
  • 1/4 cup melted coconut oil
  • 2-3 tsp maple syrup
  • 1/2 tsp vanilla
  • dash of sea salt


  • Preheat oven to 325°F.
  • In a mixing bowl, combine coconut, maple, coconut oil, almonds, vanilla, almond extract, and a dash of sea salt. Stir until all coconut is coated.
  • In a medium sized bowl, whisk by hand or use a mixer to beat eggs until they are a frothy, foamy stiff consistency. You should be able to pull the whisk out of the eggs and stiff peaks. Add the cream of tartar and mix to combine.
  • Fold egg whites into coconut mixture until combined.
  • Using a medium cookie scoop, spoon onto a parchment lined cookie sheet.
  • Bake for about 20-25 minutes.
  • Allow to cool completely.
  • Once cooled, whisk together the ingredients for the chocolate drizzle until smooth.
  • Transfer to a small plastic bag or in icing bag and cut small slit in the corner.
  • Drizzle desired amount of chocolate over each cookie.
  • Allow to set and then enjoy!