No Bake Coconut Macaroons
These 4 Ingredient No Bake Coconut Macaroons are gluten-free, vegan, and easy to make, delivering the taste of the tropics with minimal effort.
Ingredients
Main Ingredients
- 1.25 cups small unsweetened shredded coconut Use small coconut flakes for best texture.
- 0.25 cups finely ground blanched almond flour Keeps the macaroons gluten-free and moist.
- 3 tablespoons coconut oil Can be solid or melted.
- 0.25 cups pure maple syrup Helps bind the ingredients together.
Instructions
Preparation
- Line a baking sheet with parchment or wax paper and set it aside.
Mixing
- In a food processor, combine shredded coconut, almond flour, coconut oil, and maple syrup.
- Blend the mixture until it reaches a wet and sticky consistency, ensuring some coconut pieces remain noticeable.
- If any maple syrup settles at the bottom, fold it into the dough for an even blend.
Shaping
- Using a cookie scoop, form firm balls of the coconut mixture and drop them onto the prepared baking sheet, leaving space between each.
Chilling
- Place the baking sheet in the freezer for about 10-15 minutes, or until the macaroons have firmed up.
- Enjoy your creations!
Notes
For added flavor, consider adding a teaspoon of vanilla extract or a sprinkle of salt. You can also roll the macaroons in extra shredded coconut before freezing for presentation.