Coconut Macaroon Cookies

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I’ve been meaning to make something like these for a long time and finally got around to it yesterday!  As always, I made sure to get the sugar down to a minimum, and these certainly don’t disappoint.  Everyone who has tried them has said, “These are healthy?”  Well, they’re as healthy as I could get them!  I mean, they’re not a spinach salad.  They’re still cookies!

But unlike a lot of the Christmas goodies you’ll cross paths with, they’re extremely low in sugar, which means you can eat them and not turn into the grinch 30 minutes later.  Each cookie has only 1/2 tsp of maple syrup.

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Coconut Macaroon Cookies

  • 3 cups unsweetened coconut flakes
  • 1 cup almond flour
  • 2 eggs
  • ¼ cup maple syrup
  • 15 drops stevia (I use Now’s French Vanilla flavour)
  • ½ cup coconut milk, canned, full fat
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ tsp sea salt

For the chocolate topping:

  • 1/3 cup chocolate chips (I use Enjoy Life)
  • 1 tsp coconut oil

Preheat the oven to 325F and place a silpat sheet over a cookie tray.

In a large bowl, mix together the coconut, almond flour, and sea salt.

In a medium bowl, beat the eggs, and then add the stevia, coconut milk, vanilla extract, and almond extract.  Stir well.

Pour the wet ingredients into the dry and mix well.

Drop dough in tablespoon amounts onto the silpat sheet.  Roll them into balls and then flatten them with your fingers.

Cook at 325F for 22-25 minutes.

As the cookies are cooling, melt the chocolate.  Place an inch of water in a medium sized pot and bring it to a simmer.  Place a bowl over the simmering water and add the chocolate chips and coconut oil.  Stir frequently until all the chocolate has melted.  If you need to thin the chocolate, you can add more coconut oil.  Remove the chocolate from the heat and drizzle over the cooled cookies.  Refrigerate.

Keep the cookies in the fridge until ready to serve!

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