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Chocolate OR Vanilla Macaroons

Course: Snacks & Sweets
Servings: 36 to 48 cookies

Ingredients

  • 3 cups unsweetened fine coconut flakes
  • 1 cup cocoa powder for blonde macaroons, replace cocoa powder with 1½ cups almond flour
  • 1 cup grade A dark amber maple syrup
  • 1/3 cup coconut oil, melted
  • 1 TBSP vanilla extract
  • 1/2 tsp sea salt, fine ground

Instructions

  • Preheat oven to 350 degrees.
  • Combine ingredients in a large bowl. Mix well to combine - I use my hands.
  • Spoon the dough and roll into a ball and place on cookie sheet. Flatten if desired.
  • Bake at 350 for 20-25 minutes. Cooking time depends on size of the cookies, so keep a close eye on them.
  • Let cool on a baking sheet. Enjoy! Store in an airtight container for up to a week or freeze for a longer shelf life.

Notes

  • If you’d like to make half a batch of chocolate and half a batch of vanilla, simply grab another bowl and divide all of the ingredients - 1 ½ cups of coconut flakes per bowl, ½ cup cocoa powder, ¾ cup almond flour, ½ cup of maple syrup in each bowl, ⅙ cup of coconut oil, 1 ½ tsp of vanilla extract in each and ¼ tsp sea salt.
  • I use maple syrup as the sweetener because it is an unrefined sweetener, and therefore doesn't have any nutrients stripped from it, making it better for you and easier to metabolize. I choose Grade A Dark Amber because it’s the most nutrient dense, it is usually the cheapest, and it has a stronger maple flavor than the lighter grades.