Got this delicious recipe from a vegan friend. I was skeptical, since these macaroons are paleo, gluten-free and vegan, and I’ve definitely gotten some bad recipes for “healthy” desserts, so my parents generally ask me not to make desserts healthy. However, decided to take a risk with this recipe, as this vegan friend cooks a lot and has tried this recipe before…
Was so surprised when my parents tried these macaroons and told me they were the tastiest macaroons they ever had!
Thank you Beaming Baker for the delicious recipe.
My edits to the
original recipe are in red.
Four (or Five) Ingredient Macaroons
- 1 ¼ cups unsweetened small coconut shreds (I didn’t have these at home, so I used unsweetened coconut flakes, and shred them in a magic bullet). Warning, measure only after you shred them in the magic bullet!
- ¼ cup finely ground,
blanched almond flour(I didn’t have blanched almond flour, which is why my macaroons turned out having brown flecks)
- 3 tablespoons solid coconut oil**
- ¼ cup pure maple syrup
- 1/4 to 1/3 cup semisweet chocolate chips for dipping (optional, if added the recipe is no longer paleo). Macaroons are delicious with out chocolate, but I love chocolate, so I thought it was a fun addition.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all ingredients (coconut, almond flour, oil and maple syrup) to a
food processor(I used a nutribullet for less messy clean up). Here are the gluten-free small coconut flakes that I use–you must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
- Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a small cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart–they will increase a bit in size.
- Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.
- If doing chocolate dip, microwave chocolate chips in 20 second intervals in the microwave and stir (so they don’t overcook). If the chocolate does overcook (it is hard), put the chocolate in a bowl over a pot in boiling water (water should only reach half way on the bowl), and the chocolate will remelt. Dip macaroons in chocolate only once they are cool to touch, and let them set on the pan with parchment paper. Let rest in fridge for at least 30 min.