Mini-batch Coconut Macaroon Cookies

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Mini-batch Coconut Macaroon Cookies

Prep Time5

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate covered, coconut, coconut macaroons, cranberries, easy recipes, gluten-free, low sugar, macaroons, plant-based, small-batch, vegan

Servings: cookies

Calories: 171kcal

Ingredients

1 tbsp coconut oil (14 g) sub (plant) butter, melted
1 tbsp maple syrup (21 g)
pinch of salt
drop of vanilla extract
2 tbsp flour (14 g) regular all purpose, gf all purpose, almond meal, coconut flour all work
1/3 cup shredded coconut (30 g) I use unsweetened, small flakes
2 tbsp chopped dried cranberries (20 g)

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 coconut oil, maple syrup, salt, vanilla, and microwave 20 seconds to melt the oil, 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, otherwise add tsp more maple or oil. Fold in the chopped cranberries.
Make balls of dough and flatten gently. Bake 12-15 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