Coconut Macaroons
Coconut macaroons are the most coconut-y of all cookies. Loaded with almost all coconut, these chewy, tender coconut bites will leave you in tropical, coconutty heaven. They are delicious by themselves but even more irresistible when dipped in dark chocolate. Watch the video above to see how to make them!
Servings: 12 macaroons
Calories: 164kcal
Ingredients
- 1 1/2 cups unsweetened desiccated coconut
- 1 cup almond flour , finely ground
- 1/2 cup maple syrup
- 1/3 cup coconut butter , melted
- 2 tsp. vanilla extract
Instructions
- Mix the ingredients. Add the desiccated coconut, almond flour, coconut butter, maple syrup, and vanilla extract to a medium bowl and mix until well combined. The mixture will be slightly crumbly, but it should stick together when you press it between your fingers. If it's too dry, add a little bit more coconut butter, 1 Tbsp./15 ml at a time. If it's too wet, add a little bit more desiccated coconut.
- Shape the mixture. Using a 2-Tbsp./30-ml cookie scoop, fill the scoop with the dough and release it onto a parchment paper-lined baking sheet. The cookie scoop will create a dome shape that is flat on the bottom.
- Chill. Transfer the macaroons to the refrigerator to firm up, for about 20 minutes.
- Dip in chocolate (optional). Once chilled, dip the bottoms of the macaroons in melted chocolate and then place the macaroons back onto the parchment paper-lined baking sheet. Drizzle any remaining chocolate on top. Refrigerate to allow the chocolate to set, for about 10 minutes.
- Store. Leftover macaroons keep well in an airtight container in the refrigerator for up to 1 week. For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 12 | Calories: 164kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Fiber: 4g | Sugar: 8g