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Blonde Coconut Macaroons

A sweet and simple coconut vanilla macaroon made with cashew and maple syrup.

Course Dessert
Cuisine Gluten-free
Keyword gluten-free, paleo
Prep Time 5 minutes
Cook Time 20 minutes
Servings 10 macaroons
Author Meghan Livingstone


  • 1 cup ground raw cashews (or almond flour)
  • 1 - 1/4 (1.25) cups unsweetened shredded coconut
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt


  1. Preheat oven to 325F.

  2. Grind your cashews into a powder by blending them in a blender or processing them in a food processor. They should be a fine powder. Alternatively, you can use almond flour.

  3. Add your ground cashews, shredded coconut, maple syrup, vanilla and sea salt to a bowl and mix thoroughly. Batter should be sticky and firm but not too dry.

  4. Form macaroons with hands or with cookie scoop using about 2 tbsp batter for each macaroon. Place side by side on baking sheet.

  5. Bake for 20 minutes. The bottoms should be golden brown and the tops should be a little crispy. The inside should be soft and chewy.

  6. Remove from oven and let cool for 15 minutes before enjoying!

Recipe Notes

Store in fridge or in container at room temperature for 5-7 days, or freezer for 3+ months.