Coconut Macaroon Cookies

Makes 1 dozen.


  • 1 1/4 cup blanched almond flour
  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons cornstarch (I use tapioca starch)
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 tsp of coconut flavor


  1. Preheat an oven to 350°F and line 2 sheet pans with parchment paper.
  2. To a large bowl, add almond flour, coconut, starch, salt and baking soda and whisk well.
  3. Pour in the syrup, vanilla and coconut flavor. Stir well until a very thick, almost stiff batter forms. It will be very sticky.
  4. Use a cookie scoop or torm round shapes with 2 tablespoons worth of dough. It will be a little sticky to roll into balls with your hands, but does OR just form the shapes on the pan pressing them down to 1/4 - 1/2 inch thick and smooth the edges into a round shape after dipping your fingertips in water.
  5. Place each cookie 2 inches apart, 6 per pan.
  6. Bake for 10 minutes. They should have spread nicely and puffed up. Do not over-bake them or it can dry out the centers.
  7. Cool on the pan for 10 minutes before moving to cooling rack.

These will soften by the next day.

Printable version

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