Coconut Macaroons
User Reviews
4.4
Coconut Macaroons
Description
This recipe uses fine shredded or desiccated coconut to ensure the macaroons hold their shape without spreading excessively during baking. Almond flour adds a subtle nuttiness and structure. The mixture is combined with maple syrup, melted coconut oil, vanilla, and salt, then portioned into small mounds and baked at a low temperature to maintain a chewy texture.
The macaroons firm up as they cool, developing a satisfying texture. For extra indulgence, they can be dipped or drizzled with melted chocolate thinned with coconut oil for easy coating, then chilled briefly to set the chocolate. This combination of coconut and chocolate provides a classic flavor pairing.
These macaroons store well in the refrigerator or freezer. If frozen, they should be allowed to come to room temperature before eating for best texture. Choosing fine shredded coconut, rather than longer strands, is key for successful binding and shape.
Ingredients
- 1 cup coconut see note, unsweetened, fine shredded/desiccated
- ½ cup almond flour packed
- ¼ cup pure maple syrup
- 3 Tablespoons coconut oil be sure to measure it liquid, melted
- ½ teaspoon vanilla
- ⅛ teaspoon salt sea salt
- ¼ cup chocolate chips if needed, plus 1 teaspoon coconut oil
- ¼ cup coconut oil if needed, plus 1 teaspoon coconut oil
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
- Use fine shredded or desiccated coconut for better binding and shape retention in macaroons.
- Regular shredded coconut strands can cause spreading and poor macaroon structure.
- After baking, allow macaroons to cool about 15 minutes before serving or coating with chocolate to let them firm up.
- Store macaroons in the fridge or freezer; thaw frozen macaroons at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1macaroon | |
| Calories | 98kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 19mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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