Dark Chocolate Maple Macaroons
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
- Pescatarian
Coconut macaroons have always been one of my favorite cookies. I mean, that amazing crispy crust with that soft, dreamy coconut center, sometimes dipped or drizzled in chocolate?? And perfectly bite sized? What more could you want in a delicious coconut dessert?
I find that these little cookies are perfect around the holidays or when you’re having friends over because they are impressive, yet SO easy to make!! The only problem? They usually so darn sweet! And that’s because they’re loaded with sugar from the sweetened coconut flakes AND sweetened condensed milk. Yuck.
But not this recipe! Nope, these are made with just a touch of maple syrup, so they have just the right amount of sweetness 😇. Plus the maple syrup add that amazing maple flavor that pairs so well with the coconut and vanilla. SO. GOOD.
By the way, if you’re looking for an alternative to traditional sweetened condensed milk, make sure to check out my Paleo Sweetened Condensed Milk recipe! It can also be made keto! Perfect for all of your holiday baking.
Recipe Notes: To make these completely sugar free and low carb/keto-friendly just substitute Lakanto Maple Flavored Syrup for the maple syrup. This syrup is actually really good and a great alternative when you’re looking to keep a low carb diet OR when you just don’t want to overload yourself with sugar, even if it is just from maple syrup. What I like to do is actually do half real maple syrup and half Lakanto syrup! Best of both worlds and half the sugar.
For the shredded coconut in this recipe I recommend using a brand like Anthony’s unsweetened shredded coconut. You want something that still has quite a bit of moisture in it, not the kind that’s super dried. Right out of the bag it should be moist and chewy.
For the dark chocolate, make sure to use something dairy free. I usually use Lindt 85% because it’s easy to find. If you want something keto-friendly, try something like ChocZero or Lilly’s! And if you want something strictly paleo, I recommend Pure7 honey-sweetened chocolate. 😍
For pretty macaroons with a nice shape and even size, I recommend using a cookie scoop. Here is a link to the one I use!
These macaroons are best the same day if you want to enjoy that amazing crispy crust. They can also be stored in a sealed container at room temperature for up to 5 days. After you store them though, they won’t retain their crust. So if you are entertaining or bringing these as a gift, make sure to make them the same day! But even without that crispy crust, they will still taste the same!
I hope you enjoy the recipe!
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Dark Chocolate Maple Macaroons
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 2 cups 5.2oz/147g unsweetened shredded coconut (see notes above for brand recommendation)
- 2 large egg whites 2.5oz/71g
- 1/4 cup 60mL pure maple syrup (see notes above for low carb/keto)
- 1 tsp bourbon vanilla extract
- 1/8 tsp sea salt
- 3.5 oz dairy free dark chocolate chopped
Instructions
- Preheat oven to 325ºF (165ºC).
- Line a baking sheet with parchment paper.
- Mix all ingredients except chocolate together in a medium-sized mixing bowl until well combined.
- Scoop out with a medium-sized cookie scoop (1.5 Tbsp size). See notes for the cookie scoop I use!
- Pack the mixture into the scoop a bit, but not so much that you're squeezing out the syrup. The scoops should be almost full but not quite to the edge if you want to end up with 12 cookies in the end.
- Place cookie on the parchment paper and repeat. Spacing evenly on the pan.
- Bake for 25-30 mins or until the tops and edges are slightly browned.
- While the cookies are baking, melt the chocolate for the drizzle on low over a double boiler.
- Remove from oven and allow to cool on the pan for 2 minutes before moving to a cookie rack to finish cooling.
- Drizzle with chocolate and serve!
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What’s your favorite holiday cookie? Let me know in the comments section below!
xx Kit
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