prep time 5 to 7 minutes   cook time about 18 to 20 minutes

2 1/2 cups unsweetened shredded coconut

1/2 cup almond meal or whole wheat pastry flour

1/4 tsp sea salt

1/3 cup lite coconut milk

1/4 cup brown rice syrup

1/4 cup agave nectar or maple syrup

1 tsp pure almond extract

1/4 tsp pure coconut extract, optional

preheat the oven to 350 degrees.  line with parchment paper or lightly oil a large cookie sheet.

in a medium bowl, combine shredded coconut, almond meal, and salt.  add coconut milk, brown rice syrup, agave nectar, almond extract and coconut extract, if using, and stir well to combine, dough will be sticky.

portion cookie dough using a 2 inch scoop or by heaping 2 Tbsp onto the prepared cookie sheets, spacing them 2 inches apart.  bake for 18 to 20 minutes or until golden brown.  remove from the oven.  let cool completely on cookie sheet.  store in an airtight container at room temperature.

Variation: these macaroon are also good with 2/3 cup chocolate or carob chips added to the dough.  you can also replace 3 Tbsp almond meal with cocoa powder or carob powder.


Almond meal, or almond flour is made from either raw almonds or blanched almonds that are finely ground to a powderlike consistency.  it's sold in most grocery and natural foods stores.  you can also make your own by finely grinding almonds in a food processor or coffee grinder.