This recipe was so super simple to throw together and took a grand total of 20 minutes to make. It’s clear and easy to follow, which will make life that much easier in the kitchen that day.
I decided to drizzle my macaroons with melted dark chocolate, then stick them in the freezer to harden. Amazing idea! After they hardened, I pulled them out, waited for a few minutes, then we demolished them! These macaroons simply melt in your mouth. They’re soft, creamy, perfectly sweet, and have that POP of nuttiness that takes these macaroons to a whole new level. I seriously can’t wait to make these again!
1/3 cup oat flour
2 1/2 cups unsweetened shredded coconut flakes
1/2 cup almond butter
3/4 cups full fat coconut milk
1 tsp vanilla extract
1/2 cup coconut palm sugar
1/2 tsp salt
Melted dark chocolate
Preheat the oven to 120C. Line a baking tray with parchment paper.
In a bowl mix together the coconut milk, almond butter, vanilla, coconut sugar, and salt. Then stir in the oat flour and shredded coconut. Mix together well.
Scoop tablespoons of the batter made on the tray. Bake for 15 minutes. Remove and leave it for cool for 20 minutes. Drizzle with your favourite melted chocolate and put in the freezer for 30 minutes to 1 hour. Enjoy!
2 thoughts on “Coconut & Chocolate Macaroons”
Hi. Can I just ask. When you say shredded coconut flakes for the macaroon recipe is that the same as dessicinated coconut?
Yes, same as dessicated! X