Maple Coconut Macaroons ~ Gluten Free


I love these delectable Gluten Free Coconut morsels because they taste so wonderfully flavorsome with maple, with just a hint of almond and vanilla.
This is the dessert to make when something quick and easy is needed.
It is hard to eat just one!!


  • 2 1/2 Cups Shredded Organic Unsweetened Coconut

  • 1/2 Cup Justamere's Maple Syrup

  • 2 Farm Fresh Egg Whites

  • 1/2 Teaspoon Almond Extract (gluten free)

  • 1/2 Teaspoon Vanilla Extract (gluten free)

  • 4 Ounces Baking Chocolate-Semi Sweet or Dark Chocolate

Instructions - Makes 8-12 Macaroons

  1. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.

  2. Place sweetener in a pan over very low heat. Add coconut and egg whites. Heat the mixture over low heat, stirring constantly until it begins to collect. (about 2 minutes) Remove from heat , stir in extracts.

  3. When cool enough to touch, form into small round balls. squeeze the coconut mixture firmly, transferring from one palm to another molding into shape.

  4. Place round balls onto cookie sheet. Bake about 20 minutes, or until lightly golden. Allow to cool to room temperature on cookie sheet.

  5. Melt chocolate in double boiler. Pour chocolate over top of each macaroon. Let chocolate set till firm. Speed the process up by placing in refrigerator. Enjoy!