- 2.5 cups unsweetened Desiccated Coconut
- 2 Tablespoons Almond Flour
- 4 Tablespoons Maple Syrup
- 0.5 teaspoon Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 2.5 Tablespoons Virgin Coconut Oil
- 1 Tablespoon Cornstarch
- 0.5 cup Aquafaba/Egg White
- 0.25 teaspoon (helps the aquafaba stiffen) Cream of Tartar
- 0.5 cup, melted Dark/Semi-Sweet Chocolate Chips
Sweet and gluten free coconut macaroon cookies!
I am not a typical cookie lover, however, with these coconut macaroons, all bets are off!
Sweetened with maple syrup, that coconut texture and flavor is highly addictive.
Add this cookie to your baking list and make it for any occasion!
If you want to keep it vegan, use the liquid from the can of chickpeas – aquafapa in place of the egg white as the binding agent! Use an electric hand-mixer and whip the aquafaba with a bit of cream of tartar as a stabilizer.
If you eat eggs, whip the egg white into soft peaks then mix with the other ingredients.
Mix The Ingredients
Whip The Aqufaba or Egg Whites
Combine The Ingredients
Scoop & Bake
Using a small ice cream scoop, scoop the mixture and place the balls on a parchment lined baking sheet leaving 2 inches of room in between each ball.
you can also use a Tablespoon measuring spoon and form 2 Tablespoons of mixture into a ball.
Bake the coconut macaroons in your preheated 375°F oven for 15-18 minutes or until lightly golden brown on top and slightly firm and dry.
Allow To Cool
Allow the coconut macaroons to cool on the baking sheet for 5-10 minutes.
During this time, you can melt the chocolate.
Melt the chocolate in a microwave safe dish in 3 20-second increments, stirring each time or you can use the double boiler method on the stove top to melt the chocolate chips.
Allow the melted chocolate to cool a bit as well.
Dip or Drizzle The Chocolate