Coconut Macaroon Chews

These pleasant macaroon mouthfuls are a light yet chewy afternoon delight suitable for vegetarians, vegans, and gluten-free or dairy-free diets.


Coconut Macaroon Chews
Recipe type: Biscuits and Cookies
Serves: 15
  • 80 g desiccated coconut
  • 125 ml coconut milk
  • ¾ tablespoon coconut flour
  • 1½ tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • pinch salt
  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Stir all of the ingredients together in a saucepan over a medium heat until well combined.
  3. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly.
  4. Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each.
  5. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges.
  6. Remove from the oven and set the macaroons aside to cool completely.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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