Easy Coconut Macaroons

Photo by recipe author

Servings: 20
Preparation Time: 20 minutes

3 cups shredded coconut
1/2 cup almond butter
1/2 cup brown rice syrup
1 tablespoon vanilla extract
2-3 tablespoons water

Preheat the oven to 275 F degrees. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist yet pliable (about the same as sticky rice).

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper lined baking trays.

Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.

Recipe submitted by Evan, Marlborough, MA

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Published on October 20, 2010

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7 Comments

Sarah October 25, 2010 at 5:55 pm - Reply

Jill: Honey should work, but start out with half the amount call for to start out as it is a much sweeter product.

Jill October 25, 2010 at 7:09 am - Reply

Sarah – what about using raw honey instead?

Sarah October 21, 2010 at 9:30 pm - Reply

Nancy: Agave syrup isn’t healthy. It’s just as bad, if not worse then high fructose corn syrup.

Nancy October 21, 2010 at 3:10 pm - Reply

sounds yummy, but wonder if I could use Agave Nector instead of the Brown Rice Syrup????

Juli October 21, 2010 at 1:10 pm - Reply

Could you use Coconut Nectar or Agave to sweeten these?

naomi w. October 21, 2010 at 6:31 am - Reply

Made these yesterday with one variation: since my oven is very undependable at low temps, I popped them in the dehydrator for 6 hours.  They didn’t turn brown, but wow, are they yummy! Chewy on the inside, lightly crispy outside.

christie October 21, 2010 at 6:17 am - Reply

Can raw honey be used instead of the brown rice syrup?  Thanks

Easy Coconut Macaroons