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Paleo Maple Coconut Macaroons

These chewy bites of heaven are glued together by sweet, sticky maple syrup. This formidable combo of maple and coconut will have you grabbing for a 2nd, or even a 3rd helping because it's just that good!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Keyword: gluten free, Paleo
Servings: 12 macaroons


  • 4 egg whites
  • 3 cups unsweetened shredded coconut
  • cup pure maple syrup
  • Pinch of sea salt
  • 2 tablespoons coconut flour
  • 1 teaspoon pure vanilla extract
  • 1 bar Evolved Signature Dark Chocolate melted


  • Preheat the oven to 350℉.
  • Use a silicone baking liner or spray 2 baking sheets with non-stick spray. Set aside.
  • In a medium bowl, mix the coconut flour, unsweetened shredded coconut, and maple syrup.
  • With a hand blender, beat the egg whites, vanilla and sea salt for about 5 minutes, or until stiff peaks form.
  • Next, gently fold the egg white mixture into the coconut flour mixture but do not overmix. Otherwise, it may get liquidy.
  • With a cookie scoop, drop batter onto prepared cookie sheets.
  • Bake at 350℉ for 15-20 minutes or until the tops of macaroons are light brown.
  • Let macaroons cool for 5 minutes before transferring to a cooling rack.
  • Drizzle with melted Evolved Signature Dark chocolate. Enjoy! 


Macaroons are best enjoyed at room temperature.
Difficulty Level: Medium