Their delicate texture may appear intimidating but these Carob Coconut Macaroons are amazingly easy to make. The most difficult part is probably stopping yourself from finishing the entire batch! Some people refer to these sweet treats as “flourless cookies” because they are essentially one. They have a lot going for them, both in the taste and preparation department. No artistic skills required.
But first, let’s talk about their sweetness. That’s where we are coming in. Aside from making sure that these macaroons are gluten-free, they are satisfying but not cloyingly sweet. The secret? Using carob powder and organic maple syrup as natural sweeteners.
Their high-contrast aesthetic makes them so inviting. However, the carob coconut macaroons could be enhanced by drizzling some carob glaze. Or if you are in a time crunch, simply dip them in melted homemade carob chips.
Unlike most coconut macaroon recipes, this one does not call for sweetened condensed milk. It also uses unsweetened shredded coconut which allows you full control over the level of sweetness. This eliminates concerns about preservatives, artificial sweeteners and other additives.
Egg whites provide structure and loft. Whipping them definitely produce superior results. In tandem with maple syrup, the combination makes these classic treats absolutely irresistible. Decorating some of them with carob chips is an optional step.
What is the difference between macaroons and macarons?
Macaroons originated from the United States and are made with shredded coconut and sometimes dipped in chocolate, carob in this case. Macarons are a French creation. They are dainty and delicate meringue sandwich cookies, often filled with ganache, buttercream or fruit jam.
Are these coconut macaroons gluten-free?
Yes. These macaroons are gluten-free.
Can we use sweetened shredded coconut?
We do not recommend using sweetened shredded coconut because it will introduce excess moisture and the recipe will not produce the results that we are looking for.
Can we use honey instead of maple syrup?
Yes, you may. However, combine it with vanilla before folding it in instead of adding it to the shredded coconut. This way, you can avoid ingredient clumping and can also be assured of even flavor distribution. We still recommend using maple syrup though.
Is it okay to use a regular spoon?
Yes. While cookie scoops can help achieve professional-looking results, a regular spoon is fine for scooping mounds of macaroon mixture onto the parchment sheet.
What is the best carob powder to use?
RECIPE. Carob Coconut Macaroons
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a medium size bowl, whip egg whites until soft peaks form. Gradually add the salt and carob powder. Continue to whip to stiff peaks.
- Using the cut and fold technique, fold in the unsweetened shredded coconut. Then add maple syrup and vanilla extract into the mixture. Continue to fold until well combined.
- Using an ice cream scoop or a spoon, portion one (1) tablespoon per macaroon and space evenly on the prepared baking sheet.
- Bake for 15 minutes or a bit longer for even browning. Every oven is different so adjust baking times based on the type of oven that you are using.
- Allow the macaroons to cool.
- Enjoy with your favorite beverage!
- Heat carob chips in the microwave until melted or until it reaches a nice dipping consistency.
- Gently dip the bottom of each macaroon to about 1/4 of the way up the side. If you have extra shredded coconut, you may also coat the bottom with that as final step.
- Place dipped macaroons back onto the parchment lined baking sheet to allow them to set or to cool completely before serving.