Almond Coconut Macaroons
Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn LudwigThese fluffy macaroon cookies make a satisfying substitute for the standard sugary version. Add a few dark chocolate chips to create a perfect, homey dessert.
Ingredients
- 1½ cup almond flour
- 1 cup unsweetened finely shredded coconut
- ¼ tsp salt
- ½ tsp baking soda
- 6 tbsp avocado oil
- ¼ cup honey
- 1 egg
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine the almond flour, coconut, salt, and baking soda in a large bowl until well mixed.
- Mix the wet ingredients into the dry ingredients with a spatula until well combined.
- Using a round tablespoon or small ice cream scoop, spoon 1 heaping tablespoon of the dough onto the prepared baking sheet; repeat to make 24 cookies, spacing them 1/2 to 1 inch apart. Distribute any remaining dough among the cookies.
- Bake for 7 to 9 minutes, or until the tops are golden brown.
Notes
Variations
Vegan Version: Omit the egg and increase oil to 1/2 cup Chocolate Chip Cookies: Add 1/4 cup (about 1 1/2 ounces) dark chocolate chips (at least 70% cocoa) to the batter before scooping. Snickerdoodles: Add 1 teaspoon ground cinnamon. Add other spices likes ground cardamom or essential oils or citrus zest like lemon, orange, or tangerine.Nutrition (Per Cookie)
Fat: 9g Carbohydrates: 6g Protein: 2g Calories: 104Always Hungry?
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