Gluten Free Macaroons with Raspberry Chia Seed Jam

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 16 servings 1x


These Gluten Free Macaroons with raspberry chia seed jam are super delicious and vegan at the same time.



  • 2 cups shredded sweetened coconut
  • 1/2 cup coconut cream
  • 2 tablespoons maple syrup
  • 1 tablespoon corn starch
  • 1/4 teaspoon sea salt
  • 1 batch of Raspberry Chia Seed Jam (half or quarter the recipe if you want; you will have lots of leftovers)


  1. Pre heat the oven to 350 degrees. Line a baking tray with parchment paper.
  2. Combine coconut, coconut cream, maple syrup, corn starch and salt in a small sauce pan over medium high heat. Cook, stirring frequently for about 2 minutes.
  3. Spoon the coconut mixture into 16 mounds on the prepared baking tray. The mixture with be wet and won’t stick together. Create a small indent in the top of each mound so they look like little nests.
  4. Bake for 15-18 minutes, or until the edges start to brown. Remove from oven and leave to cool on the baking tray.
  5. Remove from the baking tray using an off set spatula. Top each with a spoonful of jam.


Recipe time does not include time to make the jam.