Coconut Macaroons (Blonde OR Chocolate)


Coconut Macaroons (Blonde OR Chocolate)
Recipe type: Cookie
For chocolate macaroons, replace the almond flour in the recipe with an equal amount of cocoa powder.
  • 3 cups dried, unsweetened coconut flakes
  • ⅓ cup coconut butter
  • 1½ cups almond flour (I grind my almonds in my blender)
  • 1 T vanilla extract (or 1 vanilla bean)
  • 1 cup maple syrup - pure and organic
  • ½ teaspoon sea salt
  1. In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
  2. Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens. If you are using your hands, it helps to refrigerate the mix a bit prior to forming the balls. Dehydrate at 110 degrees for 12 to 24 hours, or until crisp on the outside and nice and chewy on the inside.
  3. For a more decorative cookie, dip half in melted dark chocolate and/or drizzle chocolate across the top.