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| Chocolate and Vanilla Macaroons |
| photo by recipe author |
Servings: 12 large cookies
- 2 cups unsweetened, shredded dried coconut [1]
- 3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
- 3 tablespoons cacao powder
- 5 tablespoons maple syrup [2] (if using all cacao, use 6 tbsp)
- 2 teaspoons vanilla extract [3]
- 4 tablespoons melted coconut oil [4]
- 2 tablespoons arrowroot flour
- Pinch of salt [5]
- Dried shredded coconut [1] for decoration
Vanilla version:
- 2 cups unsweetened dried coconut, shredded [1]
- 6 tablespoons coconut flour [6] or almond flour
- 6 tablespoons maple syrup [2]
- 2 1/2 teaspoons vanilla extract [3]
- 4 tablespoons melted coconut oil [4]
- 2 tablespoons arrowroot flour
- Pinch of salt [5]
- Toasted coconut [1] for decoration
Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.
Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet sprinkle or press in coconut.
Let firm up in freezer. Makes 12 large macaroon cookies.
Recipe submitted by Jaclyn, Guelph, ON