4 Ingredient Paleo Coconut Macaroons Recipe (Vegan, Paleo, Gluten Free, Dairy-Free, Refined Sugar-Free)
4 Ingredient Paleo Coconut Macaroons Recipe (V, GF): a super simple, 5-min prep recipe for irresistibly plump and sweet macaroons bursting with delicious coconut flavor. Paleo, Vegan, Gluten-Free, Dairy-Free, Egg-Free. Low-Carb Coconut Macaroons -- just carbs per serving.
The thing is, it has been soooo cold and frosty in Boston. Yup, it for sure hasn't been the worst of the worst, but it is cold as all get out when compared with California. Even after a decade of moving back and forth from coast to coast, I still can't get accustomed to snow and such.
4 Ingredient Paleo Coconut Macaroons Recipe (V, GF): perfectly chewy and bursting with sweet coconut taste, these are the best macaroons you have ever had! Paleo, Vegan.
Recipe type: Cookies, Dessert, Paleo, Vegan, Gluten-Free, Dairy-Free
Serves: approximately 10 cookies or cookies
INGREDIENTS
- 1 1/4 cups unsweetened small coconut shreds *
- 3 tablespoons solid coconut oil**
- 1/4 cup pure maple syrup
INSTRUCTIONS
- Preheat the oven. Line a baking sheet with greased foil or parchment paper. Set aside.
- Add all ingredients (coconut, almond milk, oil and maple syrup) into a food processor. Here are the gluten-free small coconut flakes that I use--you should use small coconut flakes concerning the size of sprinkles, in this recipe --watch the Video over the recipe for visuals. Employing large coconut flakes will result in flat, spread-out cookies.
- Blend until you get a thick and sticky mixture that holds together, with coconut pieces that are smaller, but still. Fold until well mixed into dough if any maple syrup stays at the bottom of the processor.
- Employing a 1.5-tablespoon cookie scoop, scoop firmly packed balls of coconut mix. Drop onto the prepared baking sheet, making sure to space balls evenly apart.
- Bake for 12-16 mins, until slightly golden and golden around the edges on top. Mine took 15 mins. Place baking sheet on a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour. Enjoy!
- Try out the LEMON version here: Lemon Coconut Macaroons (Paleo, Vegan, GF).
- You should use coconut flakes that are little for this recipe. The coconut flakes should be about half a grain of rice, or the magnitude of sprinkles see the VIDEO. Large coconut flakes will result in flat, spread out biscuits (not like the curved macaroons you see in the pictures). Here are the gluten-free little coconut flakes that I use (photos included).
- Strong coconut oil is perfect for this recipe. Using melted coconut oil will result in smaller macaroons.
- You can easily double the batch to create more cookies! For smaller, 1-tablespoon cookie shovel sized biscuits.
- Store in an airtight container for up to 1 month. If freezing, keep in an airtight container for up to two months. Before enjoying allow.
- Nutrition Info: is an estimate calculated according to 15 total macaroons (halfway between the moderate and massive macaroons).
- More Paleo Vegan Coconut recipes: chocolate coconut candies clusters, paleo almond joy truffles, chocolate coconut cups.