Delicious, healthy, easy to make
(It's a winning recipe!)
Our Silver and Gold Magazine Healthy Coconut Macaroon recipe is so good that it will leave you wishing you'd have doubled the batch! These Macaroons are made with almond flour rather than all-purpose and naturally sweetened with maple syrup rather than loads of sugar. Give them a try next time you are feeling like a guilt-free sweetened treat!
Macaroons – not to be confused with the French cookie called "Macaron" – is a coconut-based cookie that is soft and chewy on the inside, while having a bit of a crunch on the edges. And ours is no different, with the exception of how much healthier and nutritious it is!
Silver and Gold has reinvented the Macaroon by using unsweetened shredded coconut and then lightly sweetening it using all-natural maple syrup. We've also chosen to use almond flour and oatmeal – both available in gluten-free options – which are much more nutritious than all-purpose flour.
Give our recipe a try, and see if you can only have one! It's a challenge... go ahead!
What you'll need:
To make these delicious Macaroons you will need:
1 cup of unsweetened shredded coconut
1/2 cup of almond flour
1/2 cup of oatmeal (be sure it says "gluten-free" on the package if you're looking for this option)
4 Tablespoons of extra-virgin, unrefined coconut oil (we prefer the organic kind, which is hardened at room temperature)
1/2 teaspoon of vanilla extract
1 Tablespoon of hemp seeds (optional, but they're so healthy that we love baking with them!)
a pinch of sea salt
NOTE: This recipe makes approximately 15 cookies of 2" diameter each.
Preheat oven to 300°F – yes, low and slow!
Prepare a large cookie sheet with parchment paper.
Mix together all the ingredients in a large bowl.
Use a tablespoon to scoop out enough mixture, and shape into a ball using your fingers. It will be slightly sticky, but so worth it!
Place the shaped ball onto the cookie sheet and lightly pat down to flatten using your fingers.
Bake in preheated oven for about 20-22 minutes or until golden brown on the edges.
Allow to cool on the cookie sheet for a few minutes, then transfer to a cooling rack until completely cooled.
Enjoy with a cup of coffee or tea!
For chocolate-dipped Macaroon:
To make a chocolatey variation of these macaroons, we recommend using dark chocolate, otherwise, the result may be too sweet... but if you like that sort of thing, go for it!
You will need approximately 3 Tablespoons of chocolate chips or chunks, melted in a bowl for about 20-30 seconds in the microwave.
Dip your macaroons in the melted chocolate and lay overtop parchment paper until hardened.
For an interesting variation, add a splash of orange or mint extract to your melted chocolate! Delicious!
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