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Maple Macaroons – Refined Sugar Free, Gluten Free, Delicious!

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These maple macaroons are a great way to use up leftover egg whites to make a less sweet treat. They're sweetened with maple syrup and thickened with arrowroot, which produces a light, crunchy cookie. These take quite a while to bake, so keep that in mind before you start mixing. If you find that your finished cookies aren't quite as crisp as you would like, you can extend the cooking time at low heat, or put them in the dehydrator for a few hours. (If the weather is humid, they may absorb moisture from the air.)

Maple macaroons are a light, crispy, easy to make cookie sweetened with real maple syrup. Gluten free, dairy free, and refined sugar free.

Maple Macaroons

Adapted from Nourishing Traditions by Sally Fallon

Ingredients

4 egg whites
pinch sea salt
2 tablespoons arrowroot powder
1/2 cup maple syrup (grade B is great if you have it)
1 tablespoon vanilla extract (homemade vanilla extract is great!)
2 cups finely shredded unsweetened dried coconut

Directions

Line a baking sheet with buttered parchment paper or reusable parchment paper. I prefer to use air bake pans for delicate cookies like this to keep the cookies from getting too brown or burning.

Beat egg whites with salt in a clean bowl until they form stiff peaks. (I use my KitchenAid stand mixer.) Don't mix them too long, or they will break and get runny.

Beat in the arrowroot and slowly beat in syrup and vanilla. Mixture will be smooth and glossy.

Maple macaroons are a light, crispy, easy to make cookie sweetened with real maple syrup. Gluten free, dairy free, and refined sugar free.

Gently fold in coconut. Remember, fold, don't mix – you want to keep the egg whites nice and fluffy.

Drop by spoonfuls on parchment paper. This recipe will fill two pans.

Maple macaroons are a light, crispy, easy to make cookie sweetened with real maple syrup. Gluten free, dairy free, and refined sugar free.

Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp. 

Let cool completely before removing from parchment paper. Store in an airtight container. (I like to use wide mouth mason jars.)

I've been experimenting more with gluten free baking and using less refined sugar, so easy recipes like this are a great addition to the recipe binder. My husband and boys all gave them a thumbs up.

Do you have a favorite gluten free cookie or maple syrup recipe? I'd love to hear about it. 

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Maple Macaroons

Maple macaroons are a light, crispy, easy to make cookie sweetened with real maple syrup. Gluten free, dairy free, and refined sugar free.

Ingredients

Scale
  • 4 egg whites
  • pinch sea salt
  • 2 tablespoons arrowroot powder
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 cups finely shredded unsweetened dried coconut

Instructions

  1. Line a baking sheet with buttered parchment paper or reusable parchment paper.
  2. Beat egg whites with salt in a clean bowl until they form stiff peaks.
  3. Beat in the arrowroot and slowly beat in syrup and vanilla. Mixture will be smooth and glossy.
  4. Gently fold in coconut. Remember, fold, don’t mix – you want to keep the egg whites nice and fluffy.
  5. Drop by spoonfuls on parchment paper. This recipe will fill two pans.
  6. Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp.
  7. Let cool completely before removing from parchment paper. Store in an airtight container.

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Maple macaroons are a light, crispy, easy to make cookie sweetened with real maple syrup. Gluten free, dairy free, and refined sugar free.

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Originally published in 2011, updated in 2016.

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16 Comments

  1. I have been meaning to make this for over a week, ever since I tried eating raw egg yolks for breakfast. I don't want to throw out the whites. My kids would love this. (and if they don't, they still won't last long at out house!)

  2. Great recipe, Laurie! I can't wait to try them, and my son has been begging to make them ever since I forwarded the recipe to him 🙂

  3. Wonderful recipe! Love that they are gluten free! And other than the coconut meat, all are easy pantry items already on hand!

  4. Hi, I found this lovely cookie via the cookie hop and am happily your newest follower! I always try to bake refined sugar-free too. I've been doing a lot of baking with turbinado sugar lately that I'm loving.

    Come visit me at http://www.yummymummykitchen.com

    Have a great weekend!

  5. Thanks for taking time to stop by and comment, everyone. Looking forward to visit blogs and finding new recipes to try.

  6. Thanks for stopping by, ladies. I shared the hop on my FB page, so hopefully you'll get lots of visitors.

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