4 Ingredient No Bake Coconut Macaroons (Gluten Free, Vegan, Paleo, Dairy-Fr
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1/4 cup pure maple syrup
- 1 1/4 cups small unsweetened coconut shreds or flakes (i used anthony's gluten-free small coconut flakes)*
- 1/4 cup finely ground blanched almond flour
- 3 tablespoons coconut oil solid or melted
- Carbohydrate 3.75704 g
- Cholesterol 0 mg
- Fat 4.0912 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 3.531216 g
- Serving Size 1 1 large cookies or 20 medium cookie (10g)
- Sodium 0.504 mg
- Sugar 3.75704 g
- Trans Fat 0.24072 g
- Calories 50 calories
Line a baking sheet with parchment paper or wax paper. Set aside for later.Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. Small coconut flakes are preferable, since large flakes will result in moister and softer macaroons. Here are the gluten-free small coconut flakes that I use.Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.Using a cookie scoop, scoop firmly packed balls of coconut mixture. Here are the 1-tablespoon cookie scoop and 2-tablespoon cookie scoop I use. Drop onto the prepared baking sheet, making sure to space balls evenly apart.Place baking sheet into the freezer for 10-15 minutes, or until cookies are firm. Enjoy! Storing instructions below.
