Coconut Macaroons from Naturally Sweet & Gluten-Free

Course Dessert
Cuisine American
Keyword macaroons
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14 servings
Calories 185kcal
Author Kathy Hester


  • 3/4 cup 135 g natural raw skin-on almonds, preferably organic
  • 2 Tbsp 15 g finely ground flax seeds (from about 1 Tbsp or 15 ml whole seeds)
  • 1/8 tsp .5 ml fine sea salt
  • 2 cups 135 g unsweetened shredded coconut, medium shred
  • 1/4 cup 60 ml coconut nectar
  • 1/4 cup 60 ml light agave nectar
  • 20 to 25 drops pure plain or vanilla stevia liquid or to taste
  • 1/4 cup 60 ml tahini (sesame seed paste)
  • 1 tsp 5 ml pure vanilla extract
  • 1/2 tsp 2.5 ml pure coconut extract (optional)


  • Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
  • In the bowl of a food processor, whirl the almonds, flax, and salt together until they resemble a coarse meal, about the texture of cornmeal, without any identifiable pieces of almond visible.
  • Add the coconut and pulse once or twice to combine.
  • Next pour the coconut nectar, agave nectar, stevia, tahini, vanilla, and coconut extract, if using, over the dry ingredients.
  • Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice).
  • Stop as soon as the mixture holds together, to avoid grinding the coconut too fine.
  • Using a small ice-cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart.
  • Wet your palms (or use a silicone spatula) and flatten the cookies slightly.
  • Bake for 10 to 12 minutes, rotating the cookie sheets about halfway through baking, until the cookies are deep golden brown on top.
  • Cool completely before removing to a rack (the cookies will firm up as they cool).


Calories: 185kcal | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 26mg | Fiber: 4g | Sugar: 10g