Seriously Coconut, Coconut Macaroons

Chocolate MacaroonsA bite-sized delight! Just like any macaroon, this lightly sweetened bundle of coconut-bliss gets better with every chew. There is no denying you are eating that all-time-favorite of tropical fruits as its unique texture merges with the creaminess of the coconut milk. Yum Yum.

Seriously Coconut, Coconut Macaroons
A bite-sized delight! Just like any macaroon, this lightly sweetened bundle of coconut-bliss gets better with every chew. There is no denying you are eating that all-time-favorite of tropical fruits as its unique texture merges with the creaminess of the coconut milk. Yum Yum.
Servings
36 Bite Sized Cookies
Servings
36 Bite Sized Cookies
Seriously Coconut, Coconut Macaroons
A bite-sized delight! Just like any macaroon, this lightly sweetened bundle of coconut-bliss gets better with every chew. There is no denying you are eating that all-time-favorite of tropical fruits as its unique texture merges with the creaminess of the coconut milk. Yum Yum.
Servings
36 Bite Sized Cookies
Servings
36 Bite Sized Cookies
Ingredients
  • 3 cup shredded coconut, unsweetened
  • 3/4 cup unrefined sugar OR coconut sugar
  • 10 tablespoon canned (full fat) coconut milk
  • 2 tablespoon pure maple syrup
  • 2 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 3/4 cup brown rice flour
  • as needed unrefined coconut oil
Servings: Bite Sized Cookies
Instructions
  1. CHOCOLATE OPTION: If you want chocolate, add 6 T cocoa powder. You may need to add an additional tablespoon of coconut milk to adjust for the extra dry ingredient.
  2. Preheat your oven to 350F
  3. Lightly grease 2 large cookie sheets with coconut oil
  4. Pour contents of coconut milk into medium-sized mixing bowl and mix well. It tends to separate into the fat and the liquid. NOTE: you will not be using all of it; it is just easier to pour it all out to mix it so you get the proper proportions of fat to liquid.
  5. In another medium-size mixing bowl mix the sugar, coconut milk, maple syrup, vanilla extract and salt until well blended. Add the shredded coconut and mix until well moistened. Add the rice flour and work it well into the batter. You may need to knead the dough as it is very thick at this point.
  6. Shape firmly-packed tablespoon of dough into balls (if they are too lose they will not hold together once they are baked) and place them on the lightly greased cookie sheets. These macaroons do not spread out as they bake so if you want a flat macaroon be sure to press them to desired thickness and shape before baking.
  7. Bake for 10 minutes in 350 degree oven. You may want to switch the baking sheets on the racks halfway through the baking time. Do not over bake – the bottoms burn very easily as this “cookie” has a delicate structure. Do not go for a “browned look” as your indication that they are finished baking. You pretty much want to trust the timing on these little lovelies.
  8. Serving Suggestion: These little morsels taste great when topped with my Raw Chocolate Crème Fraiche.
  9. Store in covered container up to one week or in freezer for up to 3 months.
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