Paleo Coconut Macaroons
Lightly golden coconut macaroons made with shredded coconut, almond flour, maple syrup, and vanilla. Sweet, toasty, chewy, and 100% vegan and paleo-friendly.
Ingredients
- 2 cups unsweetened shredded coconut
- ½ cup almond flour
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
- Optional: ¼ cup dark chocolate chips vegan for drizzling or dipping
Instructions
- Preheat oven to 325°F and line your baking sheet like a grown woman who plans ahead.
- In a bowl, combine shredded coconut, almond flour, maple syrup, vanilla, and salt. Mix until well-blended and sticky.
- Use a scoop to form 12 neat mounds of coconut dreams and space them out like they have boundaries.
- Bake for 15 minutes or until the tops look slightly golden and proud of themselves.
- Cool on the tray for 10 minutes, then move to a rack to finish cooling like a cookie with class.
- Optional: Drizzle or dip in melted chocolate if you’re feeling bougie.
- Eat one, hide the rest—because sharing is hard.
Notes
Nutritional Values (Per Serving):
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving):
- Iron: 5%
- Magnesium: 8%
- Vitamin E: 4%
- Zinc: 3%
- Potassium: 6%
Additional Notes/Tips:
- Use toasted coconut for extra flavor, if you're fancy like that.
- Don’t skip the salt—it balances the sweetness like a true queen.
- Add a pinch of cinnamon for a warm twist.
- These freeze beautifully, unlike your last date.
- Store in an airtight container, or they’ll mysteriously vanish.