Crazy Easy Coconut Almond Macaroons
Just a can of sweetened condensed coconut milk, a little almond flour and some flavours and you’re done!! Crispy and brown on the outside with a chewy soft middle, these are irresistible. Add a little chopped, dried fruit and drizzle with chocolate for a special treat!
| Servings | Prep Time |
| 2dozen | 5minutes |
| Cook Time |
| 10-15minutes |
|
|
Ingredients
- 3cups unsweetened shredded coconutI like to lightly brown the coconut in the oven for a few minutes. It adds a wonderful toasty flavour!
- 1can sweetened condensed coconut milk7. 4 ounce can
- 1cup almond flour
- 1teaspoon almond flavouring
- 2teaspoons real vanilla extract
- 1/2teaspoon salt
- 1/4cup sliced almondsoptional but excellent!
- chopped candied pineappleoptional
- chopped craisinsoptional
- vegan semi-sweet chocolate chipsmelted but also optional
Instructions
- Heat oven to 320 degrees F.
- On a large cookie sheet, spread the almond flour and coconut and bake, stirring often, until brown and toasty! If adding the sliced almonds, toast these up too!
- Now just combine all ingredients in a bowl and mix thoroughly by hand.
- Roll into 1 inch balls and place on a lined cookie sheet. Using the bottom of a glass, press each cookie down just a little. After each press, dip the glass in some more coconut and press each cookie down a little more. This adds some nice texture that will brown well. If desired, top each with a piece or two of candied pineapple.
- Bake 10-15 minutes until they are golden brown all over. Watch carefully so bottoms don’t burn.
- Remove from oven and let sit a few moments to set. Move to a cooling rack to finish cooling. If desired, you can drizzle a little chocolate over the cooled cookies.
- Store in airtight container. These keep and freeze well. After defrosting, re-crisp in a 320 degree F. oven for a few minutes. Enjoy!
Recipe Notes
