Simple, practical, and full of everyday flavour, Coconut Macaroons in a Jar is a vegan, vegetarian American dessert, snack made with dried unsweetened coconut shredded small, cornstarch or arrowroot starch, and Coconut flour in about 34 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 19 minutes
  • Total time: 34 minutes
  • Yield: 24 cookies / 1 jar
  • Category: Dessert, Snack
  • Cuisine: American

Ingredients

  • 1 cup dried unsweetened coconut shredded small (I use Bob's Red Mill)
  • 1 Tbsp cornstarch or arrowroot starch
  • 2 Tbsp Coconut flour
  • 1 Tbsp flaxseed meal well ground
  • 1/3 cup ground raw sugar or other fine sugar (1 Tbsp more for sweeter)
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt

To add:

  • 1/4 cup coconut milk or non diary milk

Variations:

  • Add some lemon or orange zest in the jar.
  • Add 1/4 cup cranberries or pistachios or chocolate chips.

Method

Make the Jar:

  1. Mix the baking powder and salt into the coconut flakes. Layer all the ingredients. Layer any additions like chocolate chips, cranberries or pistachio slivers. Seal and gift.

Instructions on the jar:

  1. Add all the ingredients from the jar to a bowl. Give a good whisk. Add 1/4 cup coconut milk and mix well. Knead for a minute to make a dough. Add vanilla or rum extract or lemon/orange zest for variations. Let the dough sit for 5 minutes. Shape into discs or cones. Bake at pre-heated 335 degrees F for 19-20 minutes or until medium brown at the bottom.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.