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Peanut ginger macaroons

I love these chewy, soft coconutty bites that are so easy to make. I put my own spin on this traditional treat with  one  of  my  favourite  flavour  combinations—peanut  and  ginger.  A  little  ginger  and  turmeric  give  these cookies a special flavour without being overpowering. Coconut is healthier than you might think; it is high in potassium, and just ¼ cup (60 mL) has almost 4 grams of gut-friendly fibre. You can even enjoy two to three macaroons as a low-FODMAP serving.They freeze well and are perfect when ever you need a little pick-me-up.



  • 1 cup(250mL) natural smooth or crunchy peanut butter
  • 2/3 cup(150mL) pure maple syrup
  • 1/4 cup(60mL) water
  • 1 teaspoon (5 mL) grated fresh ginger
  • 1 teaspoon(5mL) pure vanilla extract
  • 1/2 teaspoon(2mL )ground turmeric
  • 1/4 teaspoon(1mL) salt
  • 4 cups (1 L) unsweetened shredded coconut


  1. Pre heat the oven to 350°F(180°F). Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the peanut butter, maple syrup, water, ginger, vanilla, turmeric, and salt until blended. Add the coconut and stir to combine.Using damp hands, work the mixture a bit to make sure the coconut is well coated and sticky.
  3. Roll thirty-six 1-tablespoon (15 mL) portions of macaroon dough into balls using damp hands or use a cookie scoop to portion the dough. Place the balls onto the prepared baking sheet. The macaroons do not spread, so they can be placed close together.
  4. Bake until lightly golden on the bottom, about 15 minutes. Let the macaroons cool completely on the baking sheet. They will firm up when cool.
  5. If you notice any cracks on the surface, you can carefully press them together while still warm. Store lightly covered on the counter for up to five days or in the freezer for up to one month. If freezing, let the macaroons sit at room temperature for one to two minutes before serving for best flavour and texture. 

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