Dreamy Coconut Macaroons in 5 easy steps!

Makes 12 servings

Bring a little tropical flair to your winter with these irresistibly creamy coconut macaroons. Sweetened naturally with pure maple syrup and infused with rich coconut cream, these bite-sized treats are a delightful way to enjoy a hint of sunshine in every chewy bite. With the combination of creamy coconut, sweet maple syrup, and a touch of vanilla, they truly offer a refreshing taste that transports you straight to a sunny beach. Plus, this classic coconut macaroon cookie recipe is made with wholesome, dairy-free ingredients, making it a great option for those with dietary preferences or restrictions. Even if you are not typically a fan of coconut, these macaroons might surprise you with their irresistible flavor and texture.

Ingredients for Macaroons:

• 2 cups (500 mL) unsweetened shredded coconut
• 1/2 cup (125 mL) almond flour
• 1/2 cup (125 mL) vegan protein powder (vanilla or unflavoured)
• 1/4 tsp (1 mL) sea salt
• 1/3 cup (80 mL) maple syrup
• 1/4 cup (60 mL) coconut cream
• 2 Tbsp (30 mL) coconut oil, melted
• 1 tsp (5 mL) vanilla extract

Macaroon Directions:

1. Preheat oven to 325 F (165 C) and line baking sheet with parchment paper.
2. In a large mixing bowl, mix shredded coconut, almond flour, protein powder, and sea salt together. Be sure to evenly distribute the dry ingredients for the perfect texture.
3. In a separate bowl, whisk together maple syrup, coconut cream, melted coconut oil, and vanilla extract until smooth and fully incorporated.
4. Combine wet and dry ingredients, mixing until everything is evenly coated and the mixture is sticky, holding together well. At this point, the dough should start to feel sticky to the touch, which helps form the macaroons into firm, rounded shapes.
5. Scoop 1 1/2 Tbsp (22 mL) of mixture into your hands, press firmly, and form into balls or mounds. Make sure to pack the mixture tightly so that each macaroon holds its shape while baking. Place on baking sheet. Bake for 18 to 20 minutes, or until tops are golden and edges are crispy. The edges should be slightly darker, while the center will remain soft and chewy. Remove from oven and let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.

These macaroons are a perfect blend of sweet, creamy, and crunchy—ideal for satisfying your cravings while adding a tropical twist to your day! Whether you’re serving them at a holiday gathering or simply enjoying them as a treat for yourself, these macaroons are sure to be a crowd-pleaser.

Coconut macaroons are such an easy cookie to make, with simple, minimalistic, yet satisfying ingredients. Unlike some cookies, there’s no need for complicated steps, making this a quick recipe that anyone can try. Make this batch extra special by melting high-quality chocolate and dipping the cookies in it. The combination of coconut and chocolate makes for a decadent treat that feels indulgent but still healthy! It is absolutely delicious!

If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30-second intervals, until just smooth and creamy. Be careful not to overheat the chocolate, as this can cause it to seize up. (Alternatively, melt the chocolate in a double boiler over simmering water.)

Dip the bottoms of the macaroons in the melted chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. This step adds a layer of richness and depth to each bite, making the treat even more enjoyable. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cooling process will also help the macaroons firm up, giving them a satisfying bite when you eat them.

 

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