Yummo….nothing like a great macaroon! Dairy, gluten and nut free for all those with intolerances. It makes roughly 16. I often double the mixture and freeze some for later.


  • 2 egg whites
  • 1 Tbsp coconut oil, melted
  • 1/2 cup maple syrup
  • 1 Tbsp grated orange zest
  • 1/2 tsp vanilla bean paste
  • 1/2 tsp sea salt
  • 200g desiccated coconut


  1. Preheat oven to 160 deg C (140 deg C fan forced).
  2. Line large tray with baking paper and grease with coconut oil.
  3. Beat egg whites and maple syrup, using electric mixer for 5-7 minutes until thick and pale. Stir in orange zest, vanilla bean paste, salt and coconut.
  4. Spoon heaped tablespoons of mixture onto lined tray.
  5. Bake for 25-30 minutes or until lightly golden.

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