Almond Coconut Macaroons

Name: Almond Coconut Macaroons
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

Almond Coconut Macaroons Always Delicious Book

Almond Coconut Macaroons – Count Us IN!

These coconut macaroons are yet another one of our recipes from Always Delicious. This grain-free cookie recipe uses almond flour and shredded coconut to make a tasty melt-in-your-mouth treat. This recipe can be adapted in a few different ways to add in your favorite sweet mix-ins. Try adding a dash of cinnamon, a few dark chocolate chips, or some crushed nuts/seeds.

Chef Kenzie’s Twist: Try adding a few slivered almonds and pairing with a side of Chai (or whatever tea you love). Add a bit of whipping cream to your tea and dip the cookie inside. What a delicious way to finish off the night or re-energize yourself for the rest of the afternoon.

What Would You Mix into Your Almond Coconut Macaroon Cookies?

Share your ideas in the comments below or post a photo in our Facebook Group – we always love to see what you’ve been cooking!

Looking for More Quick-and-Easy Recipe Ideas?

Check out our online recipe classes with Chef Kenzie Osborne. Each class is a one-hour session with a 30-minute question period. Upon purchase, you will immediately receive a specialized one-week meal plan, prep list, and additional resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne.

Browse Classes and Register Here

Almond Coconut Macaroons

Chef Dawn Ludwig

Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig

These fluffy macaroon cookies make a satisfying substitute for the standard sugary version. Add a few dark chocolate chips to create a perfect, homey dessert.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

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: 104

Keyword Grain-Free, Phase 2

Almond Coconut Macaroons – Count Us IN!

What Would You Mix into Your Almond Coconut Macaroon Cookies?

Looking for More Quick-and-Easy Recipe Ideas?