Coconut Macaroons

People who come to macrobiotics often believe that it is a strict and regimented way of eating. This could not be further from the truth because the ultimate goal of macrobiotics is a sense of freedom and flexibility with our food choices. But this does not mean we can eat whatever we like. We first must understand our food choices and how they may affect us.

If you want to learn more then join us for one of our upcoming courses or check out our home study course – Macrobiotics Made Easy. Or if you’d like a consultation to find out if your condition may allow eating this treat from time to time, get in touch.

Those in good health may enjoy the use of tropical fruits every now and again. Which is why we are delighted to share this delicious coconut macaroon recipe with you.

This recipe can be enjoyed especially in the summertime, but also any time when you are in good health and you’d like to have a little something special.


  • Desiccated coconut (1 & 1/4 cup)
  • Rice syrup (1/4 cup)
  • Sea salt (1/2 tsp)
  • Water or plant milk (1 tsp)


Preheat the oven to 150°C.
Mix together the shredded/dessicated coconut, rice syrup, salt and water. Form into small macaroons.
Bake for 20 minutes.

What could go wrong?

If cooked too high or with too much rice syrup, the rice syrup can melt out and then create a sticky mess instead of neat little macaroons.
If the mixture sticks to your hands and doesn’t seem to bind, just wet your hands and this should do the trick.


Add in some cacao to make chocolatey macaroons.

Cook once, eat thrice

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