Madeline Shaw's coconut macaroon recipe

Bring a tropical taste to your Coffee Morning with these coconut macaroons. They are sweet and crunchy, but also gluten and dairy free.
Several coconut macaroons are on a wooden cutting board. There is a white bowl with red chia seed jam in the bowl. There is also a silver spoon on the board that has a scope of the jam on it. There is also a glass vase with a pink flower in it.

Key information

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 8

Recipe difficulty rating: Easy

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.


For the macaroons

200g of desiccated coconut

120g of honey

3 tbsp of almond milk (or other plant milk)

1 vanilla pod

3 tbsp of ground almonds

1 pinch of salt

1 tsp of cinnamon

1 tbsp of chia seeds

For the jam

2 tbsp of chia seeds

200g of raspberries

1 tbsp of honey

How to prepare coconut macaroons

These coconut macaroons are free of gluten, dairy and refined sugar, making them a perfect mid-morning or afternoon snack!