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.


  • 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


  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.