Vanilla Coconut Macaroons GF & DF
Updated: Jan 20, 2019
YUM, YUM, YUM, these are TO DIE FOR. How these delectable cookies came to be was right after a grocery trip to the Natural Grocer. I found these Hail Merry vanilla bites that had all ingredients that I could have. However, they were selling these bites for $5.00 for 2. That is ridiculous. I started brainstorming about how to combine these ingredients and make my own bites. These are melt in your mouth good. They are awesome heated up or cold and even served with ice cream! I brought some to school for my friend Erika and she said 10/10 recommend. I have two left.. and I am planning on making more tomorrow. School is back in full force so I am trying to manage my time and plan ahead when it comes to meal prep. I have learned that if I don't pick a night to prep... I will be eating eggs for lunch. I don't even like eggs that much so that would be awful. I have a weird thing about reheated meat and my lunches are almost always vegetarian. I roast a huge sheet-pan of veggies and serve it over brown rice.. BORING I know.. but it works for me. One thing having acid reflux has taught me is that food is fuel and nothing else. I was eating for joy and pleasure before this disease and now I am trying to retrain my mind to eat for fuel and not pleasure. Y'all it is hard... I am foodie at heart but I am making it. These macaroons are maintenance phase friendly if you are on the acid watcher diet. I hope you enjoy them as much as I have. Please let me know how you like them.
**ACID REFLUX NOTE- Top yours with carob or nothing! The ones in the picture were made for my boyfriend who can have chocolate and mine were left plain!
3/4 cup of almond flour
1.5 (one and a half) cups of unsweetened shredded coconut
1/4 tsp of salt
1/4 cup of pure maple syrup
1/4 cup of coconut oil (melted)* see note below
2 tsp of pure vanilla extract
Toppings (carob chips, chocolate chips, peanut butter chips.
Preheat the oven to 200 degrees.
First combine the almond flour, melted coconut oil, vanilla, and maple syrup together.
Add in the salt, almond flour and unsweetened shredded coconut flakes and mix well.
Line a cookie sheet with parchment paper.
Use a tablespoon to scoop out the mixture onto the cookie sheet.
Bake for 45-50 minutes or until the macaroons are somewhat firm and can be lifted off the sheet. (If they are still wet keep baking at 5-7 minute intervals. Everyone’s oven is different!)
Cool for 15 minutes before eating.
When working with coconut oil it might solidify-- put back in the microwave for 15-20 seconds before adding in the dry ingredients.