Toasted Coconut Macaroons (Vegan and Gluten Free)
Beautifully toasted on the outside while staying moist and chewy on the inside, these macaroons are a coconut lovers’ dream!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dessert, Lunch Box, Snack
- 2 heaping cups unsweetened coconut flakes plus an extra few tbsp for rolling the dough in
- 1¼ packed cups almond flour
- ½ scant cup maple syrup
- ½ scant cup melted coconut oil
- 2 tsp vanilla extract
- ¼ tsp salt
Preheat the oven to 325°F and line baking sheet with parchment paper .
In a large bowl, mix all ingredients together at once. Once combined, roll out into 16 evenly sized balls.
Roll each ball in some more shredded coconut, then put in the oven at 325°F for 18-20 minutes.
Let cool for 10 minutes on the tray as they will continue baking and firming up during this time.
Eat and enjoy!
NUTRITION INFO
Total amount: 16 cookies
Serving size: 1 cookie
Per serving amounts:
- Calories - 176
- Grams of fat - 15.4
- Grams of carbs - 10.1
- Grams of protein - 1.3
Keyword almond flour, coconut, coconut cookies, coconut macaroons, cookies, gluten free, macaroons, vegan