Chocolate Macaroons
Makes about 20 macaroons
1 teaspoon
almond extract
1/4 teaspoon
sea salt
confectioners’ sugar

These vegan, gluten-free macaroons are chewy and moist with a rich, chocolate flavor. Adapted from the Chicago Tribune “Good Eating” section, March 20, 2013.

  1. Preheat oven to 325°F.
  2. Place shredded coconut in sauté pan on medium low heat. Toss the shredded coconut for 2 minutes or until the coconut has toasted.
  3. In a bowl pour coconut oil, maple syrup, almond extract, toasted coconut, cocoa powder, almond flour, and salt.
  4. Stir until well combined.
  5. Using 2 tablespoon mixture per cookie, shape into mounds, packing mixture firmly.
  6. Distribute cookies onto a parchment-covered baking sheet, leaving 2 inches between them. Do not press down.
  7. Bake for 15 minutes.
  8. Let cool a few minutes and then transfer cookies to a cooling rack.
  9. When cool, dust with a little confectioners’ sugar, if desired.

Nutritional Information

Serving Size: 
1 Macaroon (44 g)
Total Fat: 
9 g
Saturated Fat: 
7 g
3 g
Total Carbohydrate: 
23 g
Dietary Fiber: 
1 g
0 mg
3 mg
70 mg
38 mg