Coconut Macaroons
Coconut, people! It’s a “ya love it” or “ya hate it” kinda thing. Unfortunately, I’m surrounded by tasteless humanoids (whom I love, dearly) that won’t eat it. Which means that every time I make a batch of these coconut macaroons, I have to find homes for them ASAP or let my waistline suffer the consequences.
*BUT.
These deliciously chewy coconut macaroons have a secret… while they are not exactly calorie-free (we ARE talking about coconut, after all), these coconut macaroons are only made with clean, wholesome ingredients. I was hit with a craving back in January, at which time I was following the Auto-Immune Protocol (AIP) for medical reasons. And for the life of me, I could not find a recipe for coconut macaroons without sweetened condensed milk or eggs. Or. At least, a recipe for coconut macaroons that still had the crisp, toasted coconut exterior, with a slightly-sticky, sweet, chewy interior. You know. Coconut macaroons I actually want to eat. But I promise you up one side and down the other that with this recipe, you won’t miss the sweetened condensed milk. This has become my go-to coconut macaroon recipe for LIFE.
Coconut Macaroons – The Dessert for Everyone
These coconut macaroons check a lot of boxes, based on what you’re specifically looking for in your dessert! They are . . .
- AIP-friendly (sorry – no dipping in chocolate, my friends)
- gluten-free
- dairy-free
- paleo
- free of refined sugar
- full of healthy fiber and fats
- ummm…. the most indulgently-sweet-while-still-eating-clean dessert you can find! (other than fruit. but um. good for you. you enjoy those berries.)
I’m not sure whether coconut macaroons fall into the “cookie recipes” category or just plain old “dessert recipes” category. But either way, they are here to stay! Don’t feel obligated to dip them in chocolate (my condolences), but I highly recommend if you’re able! If you really want to go crazy, throw some sprinkles on there.
Cheers!
PS – Yes, we are in the new house! But everything is still rough around the edges and being put together. Stay tuned!
mikaela | wyldflour
10 Large Macaroons
These coconut macaroons are a sweet treat made with wholesome ingredients! Chewy coconut, sweetened with honey, and a golden brown crust!
15 minPrep Time
18 minCook Time
33 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 3 cups unsweetened finely shredded coconut
- 2 Tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1/2 cup + 2 Tablespoons honey
- 2 teaspoons vanilla extract
- 2 Tablespoons full fat coconut milk
- semi-sweet chocolate chips (optional) (do not use if following AIP)
Instructions
- Measure shredded coconut, coconut flour, and salt into a food processor and pulse until mixed. (If your coconut shreds were more chunky than fine, pulse for an extra 10-20 seconds until finely shredded.) .
- Measure vanilla, coconut milk, and honey into a small bowl and whisk together. Melt coconut oil in the microwave and whisk into the honey/milk mixture. Pour oil/honey mixture into the food processor and pulse until the mixture is sticking together and the honey/milk mixture is fully incorporated. Scrape down the sides of the food processor and pulse a couple more times, if necessary.
- Use a quick-release scoop to scoop a scant 1/4 cup of the coconut mixture, packing the mixture tightly. Place domed coconut mounds onto a parchment paper lined baking sheet and chill in the refrigerator for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- After the macaroons have chilled, bake for 16-18 minutes until the dome starts turning golden brown. Remove the coconut macaroons from the oven and let cool on the pan for 3-4 minutes. Then, gently move the macaroons to a wire rack. (If you move them right away, they will not have "set" yet and may crumble!) Cool the coconut macaroons for one hour.
- If you would like to dip the macaroons in chocolate, melt chocolate chips in the microwave at 50% power, stirring every 30 seconds. Dip sides or bottoms of the macaroons into the chocolate and place on parchment paper to cool until the chocolate is set.
- You can store these macaroons in an airtight container either at room temperature or in the refrigerator.
Notes
I like my coconut macaroons big! But you can make these any size you like. You'll need to drop the cooking time. Start with 10 minutes and then watch for golden brown domes!
NUTRITION: Scroll down for nutrition facts based on information available in MyFitnessPal(TM) or search your MyFitnessPal app for "Wyldflour Coconut Macaroon."
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Fat
Carbs
Protein
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