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Coconut Macaroons with Raspberry Chia Seed Jam



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.
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