Maple Coconut Macaroons | Black & White Macaroons

30 Nov

This recipe of mine was initially posted on my boyfriend’s blog, The FreeRange Human, but now that I have a blog of my own I figured I should post it here!

I love macaroons. These little yummies are generally gluten-free, and didn’t take much to make them more paleo-friendly! This surprisingly simple recipe is just that – simple: minimal ingredients, easy execution and a crowd-pleaser.

I’ve included the Black & White option, which is an easy way to impress your friends. You’ll look like Martha Stewart!

Gentle reminder…these are paleo treats. Indulge with moderation.


2 ⅔ C unsweetened shredded coconut (1 package Let’s Do Organic shredded coconut = 2 ⅔ C)
⅔ C Grade B Maple Syrup
¼ C Coconut flour
¼ tsp salt
4 egg whites, gently whisked
1 tsp vanilla extract

*For Black & White Macaroons:
1 10oz bag of Good Life Chocolate chunks


Preheat oven to 350°. Line baking sheet with parchment.

In a large bowl, mix together coconut, maple syrup, coconut flour and salt until combined.

Gently fold in egg whites and vanilla, continue mixing until the mixture is fully combined.

Drop rounds of the batter onto the baking sheet. Bake at 350° for 15-18 minutes (depending on size) until tops of the macaroons are lightly browned. Allow macaroons to cool on the pan for 2-3 minutes before moving them to a cooling rack.

Once cooled, keep refrigerated in an airtight container. Macaroons are best enjoyed at room temperature.

Yield: 2 dozen macaroons, size depending.

Additional Directions For Black & White Macaroons:

Line a pan with parchment. Can even be the same pan on which you baked the macaroons.

Using a double boiler (or a makeshift one using a heatproof bowl over a pot of boiling water), bring water to a rolling boil.

Empty back of chocolate chips into the top of double boiler and begin to temper, stirring frequently.

Once all the chips are melted, spoon the chocolate into a bowl for dipping.
Using clean fingers, gently dip half of the top of the macaroon into the chocolate. Place immediately on the parchment.

Repeat until all are dipped and on the parchment. Place the pan into the freezer (yes, make space!) for at least 10 minutes.  To check if they are ready, look at the chocolate; if it’s still shiny, they need more time in the cold (the chocolate should have a matte look to it).

Once the chocolate has hardened, keep the macaroons refrigerated in an airtight container. Best enjoyed at room temperature.


2 Responses to “Maple Coconut Macaroons | Black & White Macaroons”

  1. Julie Thomson March 1, 2013 at 8:07 AM #

    Hi! I’m working on a macaroon recipe round-up for The Huffington Post Taste and would love to feature your recipe. Please contact me if you’re interested. Thanks!


  1. Page not found « Pastured Kitchen - December 11, 2012

    […] Maple Coconut Macaroons | Black & White Macaroons […]

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