Description
Delicious and chewy coconut macaroons made with unsweetened shredded coconut, almond flour, and sweetened naturally with pure maple syrup. These gluten-free treats are baked to perfection and optionally dipped in rich melted chocolate for an indulgent finish. Perfect for a healthy snack or dessert.
Ingredients
Dry Ingredients
- 1 cup unsweetened fine shredded/desiccated coconut
- ½ cup packed almond flour
- ⅛ teaspoon sea salt
Wet Ingredients
- ¼ cup pure maple syrup
- 3 Tablespoons melted coconut oil (liquid form)
- ½ teaspoon vanilla extract
Chocolate Coating (Optional)
- ¼ cup chocolate chips
- 1 teaspoon coconut oil (if needed to thin chocolate)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure it’s ready for baking the macaroons evenly.
- Combine Ingredients: In a medium-sized mixing bowl, stir together the unsweetened shredded coconut, almond flour, pure maple syrup, melted coconut oil, vanilla extract, and sea salt until the mixture is well combined.
- Scoop Batter: Using a rounded tablespoon or a small cookie scoop, portion out the batter onto a baking sheet lined with parchment paper, spacing each scoop evenly.
- Bake Macaroons: Place the baking sheet in the oven and bake for 20-22 minutes until the macaroons turn golden brown on the edges. Remove from the oven and let them cool for about 15 minutes to firm up before handling.
- Melt Chocolate (Optional): If desired, place chocolate chips in a microwave-safe bowl and heat for 30 seconds. Stir and heat in additional 10-second increments if not fully melted. To thin the chocolate, stir in a teaspoon of melted coconut oil as needed.
- Dip or Drizzle Chocolate: Dip each cooled macaroon into the melted chocolate or drizzle the chocolate over the tops of the macaroons.
- Set Chocolate: Place the chocolate-coated macaroons in the fridge or freezer for 5-10 minutes to allow the chocolate to harden.
- Storage: Store any leftover macaroons in the refrigerator or freezer. If frozen, let them sit at room temperature for about 10 minutes before serving, as they will be quite firm straight from the freezer.
Notes
- Use unsweetened shredded or desiccated coconut for best texture and to avoid excess sweetness.
- Make sure the coconut oil is melted and measured in liquid form to mix evenly.
- Maple syrup acts as a natural sweetener and binder; do not substitute with watery sweeteners.
- If you want to keep the macaroons vegan and gluten-free, ensure the chocolate chips are vegan-certified.
- Macaroons will be soft when fresh but firm up nicely once cooled.
- Refrigerating or freezing enhances shelf life and chocolate texture.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
