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–+ servings
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5 from 1 vote

Mini-batch Coconut Macaroons

Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: coconut, coconut macaroons, easy recipes, gluten-free, macaroons, plant-based, small-batch, vegan
Servings: 4 cookies
Calories: 153kcal

Ingredients

  • 1 tbsp (plant) butter (14 g) sub coconut oil
  • 1 tbsp maple syrup (21 g)
  • 1 tbsp sugar (12 g)
  • pinch of salt
  • drop of vanilla extract
  • 2 tbsp flour (14 g) gf all purpose, almond meal, coconut flour all work
  • 1/3 cup shredded coconut (30 g) I use unsweetened, small flakes

Chocolate dip

  • 1/4 cup chocolate chips (45 g)
  • 1 tsp coconut oil (5 g)

Instructions

  • Preheat oven to 325F and line a cookie sheet with parchment.
  • In a small bowl add butter, maple syrup, sugar, salt, vanilla, and microwave 20 seconds to melt, stir to combine.
  • Add flour and coconut, mix it all up. Make sure all of the batter is wet and you get something that sticks together.
  • Scoop on a cookie sheet, shape how you like (I used a cookie scoop) and bake 18-20 minutes until they're slightly golden.
  • Let them cool completely (this is necessary for them to firm up and get all chewy).
  • In a small bowl add chocolate and coconut oil. Microwave 30 sec at a time to melt it all together. Dip cooled macaroons (there will be chocolate left to use for something else) and refrigerate to set the chocolate. Enjoy!

Notes

  • If your shredded coconut is in large flakes you can pulse them in a food processor until they resemble quick oats (small flakes).

Nutrition

Calories: 153kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 31mg | Potassium: 59mg | Fiber: 2g | Sugar: 11g | Vitamin A: 104IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg