Ingredients
Scale
- ¼ cup coconut butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon fine sea salt
- 2 cups shredded unsweetened coconut
- ⅓ cup dark chocolate chips, melted (optional)
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Melt the coconut butter if it isn’t runny.
- In a mixing bowl, combine melted coconut butter with maple syrup, vanilla extract, almond extract, and sea salt. Stir until well mixed.
- Add shredded coconut and mix until the batter is uniform.
- Scoop tablespoon-sized portions or use a cookie scoop, packing them tightly. Drop mounds onto the lined baking sheet, shaping if needed.
- Bake for 12 to 15 minutes until the bottoms are golden brown. They will feel soft but will firm up as they cool.
- Allow macaroons to cool completely on the pan before serving. For added indulgence, drizzle with melted dark chocolate or dip the bottoms in chocolate. Let chocolate cool before serving.
Notes
Macaroons can be stored at room temperature for up to 5 days but may soften after 24-48 hours.
For longer freshness, refrigerate the macaroons, where they can last up to 2 weeks.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.