Aren’t new year resolutions awesome? And aren’t these coconut macaroons awesome too?
I mean the new year is so full of newness, new year, new you, new goals and, of course, new desserts! Bring it all we are ready to tackle it!!
Then life happens and we completely forget about our resolutions, I mean is freezing cold outside, our fuzzy pajamas are so cozy and Netflix, oh my gosh I think I need one more chapter.
This coconut macaroons recipe has all that Januaryness condensed in one. They are warm, and cozy (and kind of fuzzy if you ask me) while being healthy and nutritious and resolutions approved.
I mean seriously guys, you could be eating this while watching old reruns of your favorite TV show and still be rocking your fitness goals that’s how awesome they are.
January food guys, this is how we are supposed to have it.
For all the nutrition lovers out there this recipe is made without refined sugars, actually it only uses organic maple syrup and organic shredded coconut and that’s it. For all the dessert lovers out there THIS IS DELICIOUS!!
Actually, if you are feeling a little more indulgent and a little bit less healthy you could also drizzle them with melted chocolate. or you know just dunk them in chocolate because chocolate and coconut make a hot couple.
But we are keeping things healthy for once, so we are going to be sticking with plain sweet balls of deliciousness and comfort, plain sweet balls that are also gluten free, and vegan and so easy to make that you can almost make them while watching said TV reruns we were talking about.
So let me say that again these fuzzy coconut macaroons and vegan, gluten free, use only 2 ingredients and take something like 15 minutes to be ready, and that’s taking into consideration the oven time that is around 8 minutes, so this is fast and easy.
Just a word of caution they are highly addictive, seriously there is no self-control that will work when you are around them, they are just irresistible and I had to excuse all my willpower when taking this pictures.
yup, that is the reason why one has a bite in it, no it was not to make it look appealing, it was because I haaad to, I really really had to, and then it was just an upward spiral from there (upward because they were delicious) and I just ended up eating all of them and regretting the fact that the batch was not bigger.
They also freeze pretty well (if you can control yourself in the first place) and, especially when it’s summer, they are awesome frozen.
How to make coconut macaroons
As always, remember that you can scroll down for the printable recipe and the exact measurements but here is a little step by step.
1 part shredded coconut for 1/4 part of maple syrup. Be sure to buy the unsweetened shredded coconut at the market, while the sweetened and is delicious for this recipe it may be a bit overly sweet (and definitely not that healthy)
Then just mix everything into a bowl.
Wet slightly your hands so they don’t stick to the “dough” and form small balls.
Place them on a baking pan (I oiled mine with some coconut oil)
And then just bake for 8 minutes or until they are lightly golden
Now please excuse me while I go to make another batch.
- 1 Cup Shredded Coconut
- 1/4 Cup Maple Syrup
- Preheat the oven to 350 degrees. Grease a cookie sheet
- Place the ingredients in a bowl and mix until everything is well incorporated.
- Form small balls
- Place in the pan and take to the oven.
- Bake for 8 minutes or until done.
- Remove from the oven and let them cool.