If you’ve tried my Chocolate Coconut Macaroons, this version is very similar in concept, only without the chocolate. Bake them for a crispy outside and tender inside (highly recommended) or you can freeze the batter for an even faster, no-bake treat. This dessert recipe is naturally gluten-free, dairy-free, and vegan-friendly, in case you’re cooking for someone with special dietary needs. But everyone will love them!
Ingredients You’ll Need
You may be relieved to hear you won’t have to beat egg whites into stiff peaks with an electric mixer to make this coconut macaroon recipe. Instead, it gets its structure from a combination of coconut butter, shredded coconut, and maple syrup, which you can stir together all in one bowl. Keep in mind that coconut butter will solidify at room temperature if your home is cooler than 78ºF. Place the jar in a bowl of very hot water to melt it before measuring, or stir it in the bowl of a double boiler to make it runny in texture again. Drizzle these bite-sized cookies with dark chocolate for an extra delicious treat! Need a nut-free recipe? Feel free to omit the almond extract. I love the extra layer of flavor it adds, but these are still delicious without it.
How to Make Coconut Macaroons
In a large bowl, combine the coconut butter, maple syrup, vanilla extract, almond extract, and salt. If your coconut butter has solidified, be sure to melt it first for easier measuring and mixing. Once the wet ingredients have been mixed, fold in the shredded coconut and stir until the mixture looks uniform. Use a 1-ounce cookie scoop or tablespoon to scoop the coconut mixture, and tightly pack it into the spoon so the macaroons will stick together. Drop the mounds onto a baking sheet lined with parchment paper, and use your fingers to shape them, as needed. Bake the macaroons at 350ºF for 15 to 18 minutes, or until the bottom of the cookies look golden brown. I usually pull mine out of the oven right at the 15-minute mark knowing that they won’t feel firm or crispy to the touch right away. These cookies need to cool completely to firm up, so be patient. Once the coconut macaroons are cool, you can enjoy them right away. For an extra-decadent treat, drizzle them with melted dark chocolate. Or, dip the bottom of the cookies in melted chocolate and let them cool on the parchment-lined baking sheets again until the chocolate is firm. Leftover macaroons can be stored in an airtight container in the fridge for up to 2 weeks. Looking for more coconut flavor? Try Coconut Flour Brownies, Coconut Flour Cake, or homemade sweetened condensed coconut milk. If you try these coconut macaroons, please leave a comment below letting me know what you think! And if you make any modifications, I’d love to hear about those, too.
