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A few weeks ago we were invited to celebrate a friend’s birthday, and my husband asked if I could bake some cookies that incorporated vanilla and coconut, the birthday boy’s favorite flavors. I took an initial stab at a cookie recipe, expecting it to be a starting point but not to really work out. So I wasn’t surprised at all that I looked in the oven and saw that they spread out way too much and didn’t look very pretty. Oh well- just a starting point. I was, however, pleasantly surprised that they were very moist and had great flavor. They reminded me of the coconut macaroons from the bakery where I used to work in Charlotte.


 

Since then, I have barely changed the initial recipe and have just been trying to find the right amount of shredded coconut to achieve the right texture for macaroons. I did find that very finely shredded coconut works best. At one point I had purchased some coconut that said it was “finely shredded for baking” and that worked well. I also used regular shredded coconut and pulsed it in the food processor a few times before measuring it out, which worked great.

 

 

Coconut Macaroons:

 

½ cup unrefined coconut oil

1 cup granulated sugar

1 Tbsp vanilla extract

2 eggs

3 Tbsp coconut flour

½ tsp baking powder

½ tsp salt

3 cups finely shredded unsweetened coconut (*see note)

 

  1. Cream coconut oil and sugar together on medium speed until large lumps are broken up.
  2. Add vanilla and eggs and mix on medium speed until well combined and smooth. Scrape sides of bowl as needed.
  3. Add coconut flour, baking powder, and salt and mix well. Beat as many lumps out as possible.
  4. Stir in the shredded coconut on low speed. Mixture should be pretty dry, but still holds together.
  5. Scoop out in heaping tablespoons (I use a medium sized cookie scoop) onto an ungreased baking sheet. Bake at 350º for 12 minutes, or until tops are starting to brown slightly.
  6. Remove from pan to cool completely before serving.

 

Recipe makes about 2 dozen macaroons.

 

Note: If you cannot find finely shredded coconut, use a normal shred and pulse it in a blender or food processor about 10 times. Measurement should be taken after putting it in the food processor.

 

 

One thought on “Coconut Macaroons (Dairy, Soy, and Gluten Free)

  1. Pingback: Sugar Cookie Cut Outs ‹ No Milk, No Soy, No Problem!

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