Hi friends! Are you having the best year yet? GOOD IM GLAD!
I've been working on perfecting my coconut macaroon recipe (not the kind with the shell) and I FINALLY DID IT! Oh and... They're health-ified . And they still taste sinful. Does it get any better than that? They stay soft and slightly crunchy on the outside.
This recipe makes about 25 golf ball sized macaroons. To store these, leave in an airtight container but leave the top slightly open so they stay a little crispy.
2 Cups Unsweetened Shredded Coconut (I used medium Shredded from Whole Foods- the smaller the shreds, the better)
1/2 Cup Granulated Sugar (can be substituted with Coconut Sugar)
3 Tablespoons Coconut Flour
1/4 Cup Coconut Oil, melted
1 Whole Egg + 2 Egg Whites, room temp
1/4 Cup Coconut Cream (can be substituted with any dairy-free product)
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1. Preheat your oven to 350F. Line a baking sheet with a Silpat or parchment paper. Set aside.
2. In a large bowl or a stand mixer with a paddle attachment, mix together the shredded coconut, sugar, flour and salt until combined.
3. In a separate bowl, mix together the coconut oil, eggs, coconut cream and vanilla. Add this wet mixture to the dry mixture and mix until smooth.
4. With a spoon or a small cookie scoop, scoop up about 2 Tablespoon sized balls and place about 1 inch apart on the baking sheet. Bake for 15-18 minutes or until the macaroons are golden brown.