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.
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)
- 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.
PS – Yes, we are in the new house! But everything is still rough around the edges and being put together. Stay tuned!