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Almond Coconut Macaroons Always Delicious Book

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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine American
Servings 24 cookies

Ingredients
  

  • 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