This is one of my most favourite ways to eat coconut! These coconut macaroons are crispy on the outside and soft and juicy on the inside. Gluten-free, dairy-free and completely vegan. The quickest and easiest coconut macaroons you will ever make with six ingredients. Honour your sweet tooth with a bite into this little nugget of decadence.
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Ingredients
Coconut Macaroons
- 1 1/2 Cup Desiccated coconut (unsweetened)
- 1 Cup Almond flour
- 1/2 Teaspoon Himalayan salt (or pink salt)
- 1/2 Cup Maple Syrup
- 1/4 Cup Melted coconut oil
- 1 1/2 Teaspoon Pure vanilla extract
Chocolate Drizzle
- 3 Ounces Dark chocolate
- 1 Teaspoon Coconut oil
Ingredients
Coconut Macaroons
Chocolate Drizzle
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Instructions
Coconut Macaroons
- Preheat the oven to 375 Degrees F. Line a baking sheet with parchment paper.
- Mix all the ingredients for the coconut macaroons in a large bowl. Stir until all combined - it will be sticky and thick.
- Use a small ice cream scooper or a tablespoon measure to scoop the dough onto the parchment paper.
- Bake for 10-15 minutes, rotate the pan after 5 minutes. The macaroons should be golden and crispy around the edges. The baking time may vary depending on the oven and the size of the macaroons. If your macaroons need more than 15 minutes of baking time, then bake them for 5 minutes longer but they cook very quickly so check them diligently every 2 minutes until golden and crispy around the edges.
- Remove them from the oven and let cool completely.
Chocolate Drizzle
- Melt the chocolate and coconut oil in a double boiler until melted, stirring constantly.
- Drizzle melted chocolate onto the macaroons. You can also dip the tops or bottoms into the melted chocolate and place them on the parchment paper to dry with chocolate coated side facing upwards and let the chocolate dry.
- Serve and enjoy!
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