Recipe: Soft & Chewy Coconut Macaroons (GF, Vegan)
Serves: Makes approx. 15 cookies
  • 1 cup unsweetened shredded coconut
  • ½ cup coconut milk
  • 1 tablespoon coconut flour*
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt
  1. Preheat oven to 350. Line a baking sheet with parchment paper or silpat mat.
  2. Combine all ingredients in a small saucepan over medium heat. Cook, stirring frequently, about 3 minutes or until mixture thickens. Remove from heat and let cool slightly. Once easily handled, place packed 1 tablespoonfuls of mixture onto baking sheet. Place in oven on middle rack and cook 20-22 minutes until lightly golden. Let cool completely.
* If you don't have coconut flour, for best results use either gluten-free all-purpose, almond flour (this will not be nut-free), regular all-purpose, whole-wheat, or whole-wheat pastry (this will not be gluten-free).

Optional Chocolate Drizzle: For an extra fun touch melt dark chocolate chips (I use about ¼ cup) in microwave in 30 second increments. Stir and continue until all chocolate is melted and smooth. Drizzle over macaroons and let cool before serving. If you're vegan, make sure to buy vegan chips.
Recipe by Red Kitchenette at