Macaroons or macarons?

I grew up with macaroons. My mum use to make them, little coconut, crunchy biscuits. just the right amount of crunch and lots of coconut. I remember my mum brought me some to the hospital when I had my baby (yes, I remember what I ate 23 years ago!)

Then along came Master Chef and everyone was talking macarons! Macaroons seemed to be forgotten. That one little ‘o’ was gone and a whole other biscuit was on everyone’s lips. Literally. I tried macarons. I tried them multiple times. I really tried to like them. I wanted to be like all the cool kids who had their favourite colours and their favourite flavours and their favourite places to buy their favourite macarons. I even tried them in Paris, surely if they are going to get macarons right anywhere it would be in Paris! But, alas, it wasn’t to be. I just couldn’t get my taste buds to agree with the rest of the world.

But, I love coconut macaroons. Little coconut biscuits, with just the right amount of crunch and lots of coconut. and now with jam! Raspberry and (superfood) chia jam.

And you don’t even need to be a master chef to make them. You may want to double the recipe as they will go quickly! Well, if I’m around they will.


Coconut Macaroons with Raspberry Chia Seed Jam

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 15 cookies 1x
  • Category: Snack
  • Cuisine: Australian



Coconut Macaroons

  • 1 ½ cups flaked coconut
  • 1 cup almond meal
  • pinch salt
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 1 tsp pure vanilla extract

Raspberry Chia Seed Jam

  • 1 ½ cups raspberries (frozen)
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1 tsp pure vanilla extract


Coconut Macaroons

  1. Preheat oven to 135 C and line a tray with a sheet of baking paper.
  2. In a large bowl, combine the coconut, almond meal, and salt.
  3. If it’s solid, melt the coconut oil over a very low heat.
  4. Add the maple syrup, coconut oil, and vanilla into the dry mixture and stir very well until combined. the dough will be very wet and sticky, but this is normal.
  5. Grab a tablespoon of dough at a time with your hands and roll into a ball. Place on a baking sheet.
  6. With a teaspoon, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest.
  7. Fill each well with jam. The macaroons don’t spread out so there’s no need to space them far apart.
  8. Bake at 135C for 20 minutes. Rotate the pan and bake for another 15 minutes until the bottoms are lightly golden and browned, but not burned. Remove from the oven and leave for 5 mins.
  9. The macaroons will be very soft at first, but will firm as they cool.

Chia Seed Jam

  1. Add frozen raspberries and maple syrup into a medium pot and bring to a simmer.
  2. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture on a low heat for about 15 minutes, or until thickened.
  3. Remove from heat and stir in vanilla. Chill in the fridge to thicken it up even more, whilst you prepare the macaroons.
Recipe Card powered byTasty Recipes

Macaroons or macarons? Coconut macaroons, with just the right amount of crunch and lots of coconut, topped with raspberry chia seed jam, the perfect cookie.

Leave a Reply

Recipe rating