Maple Coconut Roasted Almonds

These maple coconut roasted almonds with maple syrup and coconut flakes are so easy to whip up and have a delicious sweet flavor.

These maple roasted almonds one of my favorite portable snacks. Most of the time I buy whole raw almonds for snacking plain or adding to homemade trail mixes, but other times I crave something with more robust flavor and I get roasted almonds.

Recently I saw that my local health food store had coconut roasted almonds and I knew I needed them in my life. Instead of buying them, I decided to make my own — that way I would have a recipe to share with you all.Β Always thinking about you guys. πŸ™‚

Sweet and delicious roasted almonds with maple syrup and coconut. Perfect for snacking!

These babies are good! They’re sweet but not too sweet and the toasted coconut pairs perfectly with the maple syrup and nuttiness of the almonds. I’ve been eating at least a handful a day. I can’t get enough of them.

Fun nutritional facts about almonds: they provide a dose of healthy fat, protein and fiber and are an excellent source of vitamins and minerals, especially vitamin E, a powerful antioxidant.

If you make these coconut roasted almonds be sure to leave a comment and star rating below letting us know how they turn out. Your feedback is so helpful for the EBF team and our readers!

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Maple Coconut Roasted Almonds

  • Author: Brittany Mullins
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 mins
  • Yield: 8


Sweet and delicious roasted almonds with maple syrup and coconut. Perfect for snacking!


  • 2 cups raw almonds
  • 2 Tablespoons maple syrup
  • 1 Tablespoon unsweetened shredded coconut
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon sea salt


  1. Pre-heat oven to 375Β°.
  2. In a medium size bowl, mix together almonds, maple syrup, shredded coconut, vanilla extract and sea salt. Toss until almonds are well coated.
  3. Spread almonds out in a single layer on a baking sheet lined with parchment paper (or a baking stone) and bake for 10-12 minutes, stirring once half way through the process.
  4. Remove from oven and cool for at least 60 minutes. Store in an air-tight container.


If you’ve ever roasted your nuts and seeds at home, you’ll know the process is super simple and takes only minutes. Just remember, you do have to keep an eye on them, as they can burn rather quickly.


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Recipe rating

    1. Lynn
      December 8, 2019 AT 7:00 pm

      Let’s just say theses ALMOST didn’t even make to the oven!! They make my heart tippy tappy with a song in it. Great flavor combination. Even better with extra coconut. Thank you.

      1. Brittany Mullins
        December 9, 2019 AT 8:20 pm

        This just made me so happy reading. πŸ™‚ I’m so glad you enjoyed this recipe, Lynn. Thank you for coming back to leave a comment + star rating. I so appreciate it!

    2. Sarah
      September 27, 2019 AT 10:06 am

      Oh my god, these are AMAZING! I added some pepita seeds as well and the combination of flavours and textures are out of this world.

      1. Brittany Mullins
        September 27, 2019 AT 12:35 pm

        Hi Sarah, I am so happy that you enjoyed this recipe! I’m sure the pepita seeds were a nice addition. Thanks for come back to leave a comment, it means the world to me!

    3. Carmen
      June 26, 2018 AT 2:36 pm

      Has anyone tried a sugar free version yet? Would sugar free pancake syrup work? Thanks

    4. Ellen
      April 13, 2018 AT 3:29 pm

      I make these often as they are a tasty and healthy snack. The recipe is also really good with pecans.

    5. nina at
      January 12, 2015 AT 4:47 pm

      Wow! These look amazing…love the flavor profile! My only concern would be to eat more than one serving…it’s easy to overindulge on nuts and think you’re being healthy!

      1. Brittany Mullins
        January 12, 2015 AT 5:04 pm

        Thanks Nina. Yeah, it’s definitely easy to over do it with nuts but if you measure out the correct portion (and stick with it) they’re a great snack option.

    6. Stephanie
      April 14, 2013 AT 4:24 pm

      I love the blue mason jar! So pretty.

    7. Tamara Komuniecki
      April 11, 2013 AT 2:41 am

      Hi Brittany,

      I hope it’s okay I am commenting here with a link to my online store. I have been finding people who love these blue jars as much as I do, and who might have Canadian readers, to let them know I have just listed them in my online store this evening! I am based in Canada and am one of only two stores here who carry these jars. Sometimes we Canadians miss out of the cool things you guys get down there in the US! It wasn’t cheap in terms of shipping and duties to bring them across the border and those fees have to be reflected in the price, but as a special jar for canners and crafters alike, I think it’s well worth it. They are even more beautiful in person!
      Thank you so much! Great blog…I will be back to get more recipes!

    8. Ashli @ The Sweat Revolution
      April 10, 2013 AT 2:52 pm

      These look too good! I know what I’m making this weekend πŸ™‚ Hopefully I don’t eat the whole jar in one sitting haha!

    9. Erika @
      April 10, 2013 AT 11:45 am

      I will be making these. And I would also like one of those blue/teal Ball jars… prettttty!

    10. Mindy
      April 9, 2013 AT 10:15 pm

      I am in LOVE with these… and so easy to make! Thanks so much for posting!

    11. Carissa
      April 9, 2013 AT 3:57 pm

      I made these over the weekend & am in love! It’s the perfect snack, full of crunch, salty, & sweetness. Mmmmmm!

      1. Brittany Mullins
        April 10, 2013 AT 6:56 pm

        Woo-hoo! So glad you like them.

    12. Dina
      April 9, 2013 AT 3:25 pm

      i love snacks that i can bring to work! this one looks great.

    13. Tara | Treble in the Kitchen
      April 9, 2013 AT 8:21 am

      Brittany, my fiance and I just hit the 3 month mark on Friday…so I totally get the pressure you are feeling!! There are so many things to do and the feeling of not being able to do them all right now is just crazy to me!! Good luck with your final plans and I can’t wait to see how everything turns out πŸ™‚

      1. Brittany Mullins
        April 10, 2013 AT 6:52 pm

        Ahh… so fun!! What’s your date again?

        Good luck with your final plans as well. πŸ™‚

        1. Tara | Treble in the Kitchen
          April 11, 2013 AT 7:35 am

          Thanks, Brittany! My date is July 5 πŸ™‚

    14. Nicole @ Fruit n Fitness
      April 8, 2013 AT 12:08 am

      These sound great! They would be great on their own, in a granola or made into nut butter πŸ™‚

      1. Brittany Mullins
        April 8, 2013 AT 10:59 am

        I was thinking the same thing about the nut butter. Good minds think alike. πŸ™‚

    15. Rebecca King
      April 7, 2013 AT 8:01 am

      wow, amazing. Can’t wait to try it. Love the spicy lime chili idea Beth.

    16. char eats greens
      April 6, 2013 AT 8:32 am

      Wow, so simple and yes, look mighty delicious!! Glad all the big wedding stuff is outta the way. That has to be a huge relief!!

    17. Court Star @ StarSystemz
      April 5, 2013 AT 7:47 pm

      I never knew how easy it was to roast nuts until now πŸ™‚ I am excited to try this out! I am obsessed with spicy almonds (yumm) Happy everything is coming along for your wedding! I just planned mine last year and it was one of the best experiences I ever had it really makes everything in life seem like a breeze! Have a great weekend πŸ™‚ LOVE + SHINE COURTSTAR

      1. Brittany Mullins
        April 10, 2013 AT 6:50 pm

        Thanks lady! The planning is definitely fun, but a little stressful at times. I’m just trying to enjoy it! πŸ™‚

    18. Beth @ Tasty Yummies
      April 5, 2013 AT 5:58 pm

      These are amazing, I make something similar with pecans. Though lately I have been making spicy lime chile toasted cashews that have been hitting the spot. I keep meaning to share the recipe, but then I eat them all up before I get to photo them πŸ™‚

      1. Brittany Mullins
        April 10, 2013 AT 6:55 pm

        Oh man, spicy lime chile cashews sound amazing. I hope you’ll share the recipe soon!

    19. crissy
      April 5, 2013 AT 3:58 pm

      I love the mix of sea salt and maple syrup…they will satisfy both my sweet tooth and salty cravings! My favorite snack lately has been crispy baked chickpeas!

    20. Emily K. @ Leaf Parade
      April 5, 2013 AT 3:37 pm

      Hey Brittany — these look great! Do you have any suggestions for what I might be able to use in place of the maple syrup to make these babies sugar-free? Thanks!
      -Emily K.

    21. Hillary {Nutrition Nut on the Run}
      April 5, 2013 AT 11:37 am

      yummm, girl. love this recipe!

      1. Brittany Mullins
        April 10, 2013 AT 6:50 pm

        Thanks lady! I hope you are doing well. πŸ™‚

    22. Becky @ Olives n Wine
      April 5, 2013 AT 11:05 am

      This recipe sounds amazing – I never would have thought to combine maple and coconut with almonds! I’ll definitely add these to my snack list the next time I am traveling πŸ™‚

    23. Kaitlin @4loveofcarrots
      April 5, 2013 AT 9:57 am

      Where did you get those mason jars from? I got engaged last weekend and one of my wedding colors is going to be tiffany blue and I want to involve mason jars preferably those blue ones! I can’t believe how quickly your wedding is approaching!! I hope you share your invites on the blog

      1. Brittany Mullins
        April 10, 2013 AT 6:49 pm

        Ahhhh, first off CONGRATS! That’s so exciting!!

        One of my wedding colors is Tiffany Blue too. The other is coral. πŸ™‚ I’ve been collecting the vintage blue mason jars but you can buy the pint size (the size I used here) on the Ball website. I haven’t seen them in stores yet.

        I’ll share my invites once they’ve been sent out.

    24. Deb @ Dietitian Debbie Dishes
      April 5, 2013 AT 8:48 am

      These look amazing! I love buying almonds raw and roasting them myself! (I just recently realized how ridiculously easy it is!) Coconut roasted? Yes, please!

    25. Samara
      April 5, 2013 AT 8:17 am

      Brittany — could you use Sogave maple-flavored syrup, or does it need to be pure maple syrup? Wasn’t sure if one would burn or not, but since I have the Sogave already at home I figured I’d ask! Thanks πŸ™‚

      1. Brittany Mullins
        April 10, 2013 AT 6:46 pm

        hmm.. I’ve never cooked with Sogave so I’m not sure. Let me know if you try it!

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