Coconut Macaroons

I've always loved anything coconut, so it's no surprise these Coconut Macaroons are one of my favorite easy treats. They're quick to make, require only a few ingredients, and disappear from the cookie jar almost as soon as they've cooled.

Course Cake and cookies

Cuisine International

Keyword coconut

Diet Gluten free, Paleo

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 122

Author Simone

Ingredients

200 grams shredded coconut
100 ml coconut milk
80 ml honey or maple syrup for a vegan version
50 grams cacao nibs

Metric - Us customary

Instructions

Preheat the oven to 350°F (180°C).
Line a baking sheet with parchment paper.
In a bowl, combine the shredded coconut, coconut milk, and honey.
200 grams shredded coconut, 100 ml coconut milk, 80 ml honey
Mix with a spoon first, then knead with your hands until the mixture starts to stick together.
Knead the cacao nibs into the dough.
50 grams cacao nibs
Using a spoon and your hands, shape the dough into 15 macaroons and place them on the baking sheet.
Bake for approximately 15 minutes, or until golden brown.
Let the macaroons cool completely before storing.

Nutrition