Description
Delicious coconut macaroons that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup unsweetened fine shredded/desiccated coconut
- ½ cup packed almond flour
- ¼ cup pure maple syrup
- 3 Tablespoons melted coconut oil (be sure to measure it liquid)
- ½ teaspoon vanilla
- ⅛ teaspoon sea salt
- ¼ cup chocolate chips
- 1 teaspoon coconut oil (if needed)
Instructions
- Preheat oven to 300°F.
- Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.
- Use a rounded Tablespoon or small cookie scoop to scoop batter onto a cookie sheet lined with parchment paper.
- Bake for 20-22 minutes. Remove from oven and let cool. They will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.
- If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren’t melted, heat for another 10 seconds or so.
- If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out.
- Dip each macaroon into the melted chocolate and/or drizzle chocolate over each macaroon.
- Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden.
- Store any leftover macaroons in the fridge or freezer. If you do store them in the freezer, let them sit out at least 10 minutes before eating. They’re really hard straight from the freezer.
Notes
- Store in an airtight container for maximum freshness.
- These macaroons make a great treat or gift.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg