Not the most obvious of desserts you'd think of, but then again, it's a dessert experience that you simply won't forget – coconut macaroons recipe. A sweet treat made with pecans, oats, and dried fruit that adds a rich flavour to your palette. It invites you to be indulged in a playful sense of satisfaction as opposed to a feeling of guilt.

I promise, this will be the last coconut related post for a while. I just had to cover all coconut bases. I have talked about the coconut water, and I talked about the coconut oil, , even gave you a recipe for coconut milk ice cream but an actual coconut had not yet made an appearance.

I am pretty sure I love coconuts so much because they are a symbol of the Caribbean and the tropics and holidays. And when I woke up this morning, in APRIL, and saw snow on the ground, I immediately longed for some fresh coconut and to have my feet in the sand.

As a coconut fanatic, I've tried dozens of coconut macaroon recipes over the years, whether for the holidays or for gluten-free friends. These are my personal favorites. They're delicious plain but even better dipped in dark chocolate. Chewy and moist on the inside, crisp and golden on the outside, they're delicious plain but even more irresistible dipped in dark chocolate. They also keep for days, making them the ideal holiday gift to bake ahead of time or give away.

As I gear up for the Green Smoothie Cleanse, I thought it would be good to have coconut on hand, as I love how it makes a little sweet and oh so creamy. Coconut based desserts also happen to make an appearance on Passover which begins tonight.

Here is my Passover,Easter and any old time friendly Coconut Macaroons Recipe.

COCONUT MACAROONS RECIPE

INGREDIENTS

1 ½ Tbs arrowroot or potato starch
½ cup rice or almond milk (or soy if you like)
2 Tbs coconut oil (of course)- cold pressed extra virgin
⅓ cup maple syrup
3 cups shredded coconut (dried or fresh)
2 teaspoon vanilla extract.

DIRECTIONS

Preheat oven to 300
Shake up starch and milk in a jar with a lid until well combined and pour into a tall saucepan
Add the coconut oil and maple syrup- heat up these liquid ingredients until well combined and thickened
Slowly add in the coconut and vanilla extract
Spoon out the mixture onto a greased or parchment paper lined cookie sheet, shaping mixture into little macaroons
Bake at 300 for 15-20 minutes until the tips are lightly browned.
Enjoy the taste of this Classic Coconut Macaroons with tea or coffee.

In the past, macaroons were made with almonds and pistachios. Now, they are made with coconut instead of nuts. This Coconut macaroons recipe are sweet and light. They're not as rich as other types of macaroons but they still have a unique flavor that makes them delicious. You can serve them with coffee or tea for breakfast or any time of the day!

Did you know that coconut macaroons are a Filipino delicacy? If you're a fan of coconut, then you'll love this recipe! In this blog post, we'll show you how to make coconut macaroons, and we'll also include a Coconut Macaroons Recipe. Whether you're looking for a simple dessert to enjoy with your friends or family, or you just want to add a Filipino flavor to your baking repertoire, these macaroons are sure to please!Take a look at our other Macaroons Recipe too.So try out this delicious classic coconut Macaroons Recipe and Let us know in the comments below if you have any doubts and how you liked the recipe!

Coconut Macaroons

Print Recipe Pin Recipe

Course Dessert

Cuisine French

Ingredients

1 ½ Tbs arrowroot or potato starch
½ cup rice or almond milk or soy if you like
2 Tbs coconut oil of course- cold pressed extra virgin
⅓ cup maple syrup
3 cups shredded coconut dried or fresh
2 teaspoon vanilla extract.

Instructions

Preheat oven to 300
Shake up starch and milk in a jar with a lid until well combined and pour into a tall saucepan
Add the coconut oil and maple syrup- heat up these liquid ingredients until well combined and thickened
Slowly add in the coconut and vanilla extract
Spoon out the mixture onto a greased or parchment paper lined cookie sheet, shaping mixture into little macaroons
Bake at 300 for 15-20 minutes until the tips are lightly browned.