Easy Coconut Macaroons

Servings: 20
Preparation Time: 20 minutes

Ingredients:

• 3 cups shredded coconut
• 1/2 cup almond butter
• 1/2 cup brown rice syrup
• 1 tablespoon vanilla extract
• 2–3 tablespoons water

Directions:

Preheat the oven to 275 degrees F. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist, yet pliable (about the same as sticky rice).

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper–lined baking trays.

Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.

Recipe and photo submitted by Evan, Marlborough, MA.

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These macaroons are one of the easiest and most delicious, quick, sweet treats I’ve made in a while. The ingredient list doesn’t make them look like anything special, but believe me, they are.

The secret to the fudgy texture is the almond flour. The stuff just melts right into all that chocolaty goodness and turns the whole thing into a fudgy batter just begging to be eaten. I ate this stuff before it even made it to the refrigerator. And I ate some more once it came out of the refrigerator!

Feel free to cut back a little on the maple syrup if you don’t like it too sweet. And just a tip for grinding your own almond flour: stop as soon as it turns into a powder. Scrape the corners of the canister down and shake the big bits into the center as well. Too much grinding and you’ll end up with almond butter. Not cool. Not for this recipe anyway.

Enjoy!

Sarah 🙂

Coconut, Chocolate, No-Bake Macaroons

Servings: about 40 macaroons
Preparation Time: 15 minutes

Ingredients:

• 3 cups unsweetened, dried coconut flakes
• 3/4 cup almond flour*
• 3/4 cup cocoa powder
• 1 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Directions:

Mix all ingredients together well. Form into small balls using a spoon or cookie scoop and refrigerate until firm.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a fine meal.

Recipe submitted by Stephanie, Goodyear, AZ.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This recipe makes a classic coconut macaroon. It’s a perfect addition to your Christmas cookie plate!

Classic Coconut Macaroons

Servings: about 22 cookies
Preparation Time: 10 minutes

Ingredients:

• 3 cups shredded coconut
• 1 teaspoon almond or vanilla extract
• 1/8 teaspoon salt
• 2/3 cup honey, melted slightly if solid
• 4 egg whites
• 1 teaspoon cream of tartar

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.

Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10–15 minutes or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze, if desired (recipe below).

Chocolate Glaze

Classic Coconut Macaroons Chocolate dipped

Ingredients:

• 3/4 cup chopped chocolate or chips, about 4.5 ounces
• 1 1/2 tablespoons coconut oil
• 1 1/2 tablespoons butter
• 1 tablespoon brown rice syrup
• 1/4 teaspoon vanilla extract

Directions:

Combine chocolate, coconut oil, butter, and syrup in a double boiler and melt gently. Once mixture is smooth, add vanilla.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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