These macaroons always create a buzz because they are so rich, delicious and healthy. Skip the nuts and substitute coconut flour for almond flour if nut allergies are a concern.
3 cups shredded coconut
1 cup chopped walnuts [skip with nut allergies]
1/2 cup almond flour (1 cup if adding walnuts – skip with nut allergies)
1 cup unsweetened cocoa powder (1-1/4 if adding walnuts)
1/2 cup pure maple syrup (3/4 cup if adding walnuts)
1/2 cup coconut oil (warmed to liquid – 3/4 cup if adding walnuts)
1/2 tablespoon real vanilla extract
1/4 teaspoon sea salt
- Combine coconut, cocoa powder, salt and optional almond flour, and walnuts in a large bowl and mix thoroughly
- Warm the coconut oil to liquid
- Mix maple syrup, coconut oil, and vanilla extract
- Combine the wet and dry ingredients and mix completely using wooden spoon
- Let sit at room temperature for 5-10 minutes to let the allow the oil and liquids to soak into mix
- Using a small ice cream scoop or spoon (or use your hand) to form into 1”-2” balls onto a cookie sheet lined with parchment paper; cover with plastic wrap
- Place into the refrigerator or freezer to “set” (solidify) 10– 20 minutes
- Keep refrigerated or frozen; coconut oil is a solid at room temperatures, it will melt at about 76°F.
- Serve cold or put out a few minutes early to let them warm up to just below room temp (still slightly cool) which helps the flavor; if they get warm, they get pretty gooey, but still delicious – just not great in the car with kids
