Coconut macaroons are one of my favorite desserts. They are simple to make and are oh-so-satisfying when I want something a little sweet. These are great with the coconut orange sauce, a drizzle of dark chocolate, or just plain by themselves!


For the Macaroons


2 tablespoons agave syrup

2 tablespoons orange marmalade

3 drops orange essential oil

2 teaspoons orange zest

2 tablespoons coconut milk

1/4 cup Einkorn flour

1 cup shredded coconut

2 tablespoons ground raw sugar

1/8 teaspoon sea salt

1/8 teaspoon ginger powder

3/4 teaspoon baking powder

1/4 cup or more cranberries

1/4 cup or more chopped pistachios    

For the Coconut Orange Sauce

2 tablespoons raw sugar

2 tablespoons agave nectar

1/4 cup coconut milk

2 teaspoons orange zest

2 drops orange essential oil


For the Macaroons

  1. Preheat oven to 350°.
  2. In a bowl, mix all wet ingredients, and in another, mix dry ingredients. Then add dry ingredients to the wet and mix well.
  3. Chill dough for 15 minutes. 
  4. If dough is too wet, add additional coconut or flour. On the other hand, if it’s too dry, add additional wet ingredients.
  5. Create tablespoon-sized balls either with a measuring spoon or by rolling in hands. 
  6. Place on parchment-lined sheet for baking. Bake 10-12 minutes until slightly golden, turning the sheet half way through. Do not over bake as the macaroons may burn very easily.
  7. Finally, remove from oven and cool on a cooling rack.

For the Coconut Orange Sauce

Simply combine all ingredients and drizzle over macaroons.

For another delicious and simple cookie recipe, make these classic shortbread cookies!

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