Perfect Bake® recipe

Banana Bread Macaroons

These cookies are a wonderful spin on the macaroon. They capture all the coconut flavor and texture of a traditional macaroon and blend it with the goodness of old fashioned banana bread. They're a great way to use up leftover bananas without having to make a whole loaf of banana bread. The banana and maple syrup provide a wholesome and natural sweetness and replace the need for refined white sugar or corn syrup, making this recipe a great healthy alternative to the traditional macaroon without sacrificing flavor. And for those with dietary concerns, these cookies are also gluten free, dairy free, vegan, and paleo.


US | Metric
Metric | US
Servings : 35 cookies
  • Pecan - 1¾ oz
  • Coconut Flour - 1¼ oz
  • Shredded Coconut (unsweetened) - 5¼ oz
  • Ground Cinnamon - 1/8 oz
  • Nutmeg - 0.04 oz
  • Coconut Oil - 1¾ oz
  • Banana - 7⅝ oz
  • Maple Syrup - 2⅝ oz
  • Vanilla Extract - 1/8 oz