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Tasty, easy and gluten-free!

  • 1 ¼ c. strawberries, hulled and quartered
  • ½ c. full fat coconut milk
  • 1 ½ tsp chia seeds
  • 4 cups shredded, unsweetened coconut
  • 1/3 c. Fiber Yum or maple syrup
  • 1 ½ tsp. Vanilla
  • 4 TBL grass-fed butter (melted) or coconut oil
  • 2/3 c. chocolate chips
  • ½ tsp coconut balsamic vinegar, optional (boosts the flavor)

Preheat oven to 325 degrees.

  1. Blend strawberries coconut milk, sweetener, vanilla and chia seeds in blender until blended.
  2. Mix coconut with melted butter and strawberry mixture.
  3. Using a small ice cream scoop, make macaroons by packing into the scoop. Place on silpat lined cookie sheet (or use parchment paper). Do not oil.
  4. Bake at 325 degrees for 20-22 minutes or until just lightly browned.
  5. You can drizzle chocolate ganache on top or eat plain. Both are yummy!
  6. Let cool completely before eating.
  7. Makes about 30 Macaroons.


I talk about sweeteners in Chocolate & Everything Else Cookbook. Fiber Yum has no sugar content, is not an artificial sweetener. It is less sweet than maple syrup.

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