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–+ servings
Artistic photo of macaroons piled on a plate

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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert, Lunch Box, Snack
Servings 16 cookies

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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
Tried this recipe?Let us know how it was!