Gluten Free Coconut Macaroons
Recipe type: cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
A delicious coconut macaroon made with vegan and gluten free ingredients for a slightly sweet and crunchy cookie topped with homemade caramel.
For the caramel:
  • ¾ c. real maple syrup
  • ¼ c. coconut cream
  • 1 T. coconut oil
  • 1 t. vanilla
  • ½ t. sea salt
For the macaroons:
  • 3 c. unsweetened coconut flakes
  • ½ c. almond flour
To finish the macaroons:
  • 1 T. sea salt
  • ¼ c. vegan dark chocolate chips
  1. In a small saucepan combine the maple syrup, coconut cream, coconut oil.
  2. Bring the mixture to a boil and continue to boil, stirring occasionally, over medium high heat for 7-8 minutes.
  3. Remove from heat and stir in the vanilla and sea salt. Set aside.
  4. Preheat the oven to 350 degrees.
  5. Place the coconut flakes and almond flour in a food processor and process until combined.
  6. Add all but ¼ cup of the caramel to the coconut mixture and pulse until the mixture comes together.
  7. Spoon one tablespoon of mixture onto a cookie sheet. Shape with your hands into a ball or long log. Repeat with remaining macaroon mixture.
  8. Bake for 10 minutes or until golden brown.
  9. Remove from oven and let cool for 2 minutes before removing to a wire rack to cool completely.
  10. Melt the dark chocolate in a microwave safe bowl in 30 seconds intervals, stirring after each heating, until melted.
  11. Dip the bottom of each macaroon into the chocolate mixture then place on a sheet of parchment paper.
  12. Drizzle the macaroons with the remaining caramel and sprinkle with sea salt. Allow to sit for 15 minutes or until the caramel and chocolate have hardened.
Recipe adapted from Cake in a Crate
Recipe by Hezzi-D's Books and Cooks at