Toasted Coconut Maple Macaroons

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Toasted Coconut Maple Macaroons are warm, toasty, and one of the easiest cookies you can make!  The shredded coconut is toasted before the cookies are baked to add extra flavor and crunch to the final cookie.  And pure maple syrup gives the cookies a rich and buttery flavor.  

Macaroon vs. Macaron

It took me a while to figure out there was a difference between a Macaroon and a Macaron.  I mean, why do they have to be named so similarly?  Geesh.

Ironically, the ingredients are not that different between the two.  Both use egg whites as the binder and leavening agent.  But really, as I type that, that is really the only similarity.  

  • Macarons are little French sandwich cookies made with egg whites and almond flour.  Then filled with some sort of sweet creamy filling.  There is some technique required to make a French Macaron:  whipping the eggs whites to the proper peaks; allowing the cookies to rest before baking to get a crispy shell; and the infamous ‘feet’ that form when the cookies are baked.  Aside from that, here is the Wiki so you can get the full history on the cookies!  

But this recipe is not about Macarons, so we’ll talk about Macaroons.

  • Macaroons are cookie mounds typically made with shredded coconut, sugar, and egg whites.  Almond extract or paste is also added.  And sometimes their little bottoms are dipped in chocolate.  History here.

Enough with the history lesson … 

Small batch of toasted coconut maple macaroons

What Do You Need To Make Macaroons

These Toasted Coconut Maple Macaroons are easy.  I mean super easy.  And I know I’ve said that about many of the other recipes on the blog.  But these cookies may be the easiest.

So, let’s get to it.

  • Shredded coconut – you can use sweetened or unsweetened shredded coconut for macaroons.  I use sweetened coconut for this recipe.  The reason being is it is what I can find at my grocery.  And I’m all about making life easy.  
  • Salt – I would say salt is a key ingredient in about 99% of my recipes.  It amplifies the flavors it is combined with.  With these macaroons, I like to sprinkle it on the shredded coconut before toasting it.  The sweet and salty combo is like another ingredient in the cookies! 
  • Toast the coconut – I love crispy, toasty coconut flakes.  And when you are making cookie mounds like these macaroons, it is nice to have the texture all the way through the cookie.
  • Egg white – this is like the base of the cookie.  It acts as the binder and leavening agent in the cookie.  I like to whisk the egg white a little before I add the coconut to it.  Reason – it loosens the egg white and mixes evenly and thoroughly when the coconut is added.
  • Maple syrup – I love using maple syrup as a sweetener.  It offers more layers of flavor than regular white sugar.  Notes of caramel, butter, and sweet.  Combine that with toasted coconut and you have a match made in heaven.  
  • Almond + Vanilla Extract – We are adding both to get both of the flavors.  But if you wanted to just go with one, I would recommend the almond.  I love almond extract and when used sparingly, it adds such a powerful flavor.

More about flavor options below …

Flavor Options For Macaroons

We talked about the vanilla and almond extract.  If you can imagine, these little cookies can take on a lot of different flavor notes, depending on your taste, time of year, or simply what you are craving.

  • Lemon
  • Lime
  • Ginger
  • Espresso / Coffee
  • Chocolate
  • Chocolate Dipped
  • Strawberry
  • Raspberry
  • Rocky Road
  • Butterscotch
  • Caramel

You get the idea.  There may just be infinite flavor options and combinations.  And think of how awesome that is when the cookies can be ready in less than a half hour.   

Coconut macaroons with maple syrup

Tips For Making Toasted Coconut Maple Macaroons

You have the list of what you need to make these macaroons.  Just a few tips when you get ready to bake them.

  • Toast the coconut – This is not a requirement, but you should at least try it.  The texture … yes, I’m mentioning the texture again.  
  • Pack the cookie mounds tight – The cookie batter will seem loose / liquidy.  And that is ok.  I would use a cookie scoop if you have one.  And when you place the cookie mound on the baking sheet, use your fingers to press it into a tight ball.  The tight cookie mound will result in a nice little round cookie.
  • Watch the bake time – Ovens vary and cooking temps and times can vary too.  The cookies will turn a nice golden brown and the tops will get even crispier.  
  • Enjoy the day they are baked – I would say this about most bakes.  There is nothing better than a freshly baked ‘___’ (insert the dessert there).  But if you have a leftover or two, the cookies will still taste good the next day.  You just may lose some of the crunchiness.

Now that I’ve covered the macaroon ad nauseam, I may give the macaron a try next.  Maybe … 🙂

More Small Batch Cookie Recipes

Easy toasted coconut macaroons

Toasted Coconut Maple Macaroons

Yield: 6 Cookies
Toasted Coconut Maple Macaroons are warm, toasty, and one of the easiest cookies you can make!  The shredded coconut is toasted before the cookies are baked to add extra flavor and crunch to the final cookie.  And pure maple syrup gives the cookies a rich and buttery flavor.  
Prep10 mins
Cook15 mins
Total25 mins


  • 1 and 1/4 cup sweetened or unsweetened shredded coconut, toasted
  • 1/4 teaspoon salt
  • 2 tablespoons pure maple syrup
  • 1 large egg white, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
  • Evenly spread the shredded coconut on the prepare baking sheet. Sprinkle the salt over the coconut. Toast the coconut for about 5 to 7 minutes while the oven is pre-heating. Be careful not to burn – coconut toasts quickly. When done, set the baking sheet on a wire cooling rack and let the coconut cool.
  • In a small mixing bowl, add the egg white, maple syrup, vanilla and almond extract. Whisk until the egg white just starts to get foamy.
  • Add the cooled toasted coconut to the egg mixture. Mix thoroughly with a fork. Then, with a 2 tablespoon cookie scoop – evenly scoop out 6 cookies: Scoop, and firmly pack the cookie mix into a ball, and place on the baking sheet.
  • Bake for 15 minutes, or until the edges of the cookies are golden brown. Cool on the baking sheet set on wire rack for about 5 minutes. Then transfer the cookies to the cooling rack to cool completely.
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Course: Dessert
Cuisine: American
Author: Erin Cernich

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