← Back to Search Results
baking
Coconut Macaroons

Photo by: Ricki Heller
Comments: 0
 

Recipe

One of the most requested cookies from Bake It Healthy, these sweet treats combine both ground almonds and coconut for an ultra chewy base. Tahini is a terrific source of calcium, yet the flavor isn’t prominent here.

Yield: Makes 14-16 cookies

Ingredients

  • ¾ cup (135 g) natural raw almonds, with skin
  • 2 tbsp (15 g) finely ground flax seeds
  • 1/8 tsp (.5 ml) fine sea salt
  • 2 cups (135 g) shredded unsweetened coconut
  • ¼ cup (60 ml) pure maple syrup
  • ¼ cup (60 ml) light agave nectar
  • ¼ cup (60 ml) tahini (sesame paste)
  • 1 tsp (5 ml) pure vanilla extract
  • ½ tsp (2.5 ml) coconut extract (optional)

Directions

Preheat oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.

In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal. The mixture should be very finely ground, without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine.

Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients. Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together to avoid grinding the coconut too fine.

Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicon spatula) and flatten the cookies slightly.

Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top. Cool completely before removing to a cooling rack (the cookies will firm up as they cool). May be frozen.

Notes

Gluten free or gluten free option

Nut free or nut-free option

Soy free or soy free option


© 2009 Ricki Heller

Note from Cookstr's Editors

Nutritional information is based on 16 servings with a serving size of 1 cookie.

 

Nutritional Information

Nutrients per serving (% daily value)

163kcal (8%)
14mg (1%)
13g
3g
12g (19%)
0g
5g (27%)
4g
2g
0mg (0%)
8g
3g
49mg
149mg
0mcg RAE (0%)
0mg (0%)
69mg (7%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
big-fat-cookies Big Fat Cookies
by Elinor Klivans
raos-cookbook Rao's Cookbook
by Frank Pellegrino
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
baked-explorations Baked Explorations
by Matt Lewis
lidias-italy Lidia's Italy
by Lidia Bastianich
good-to-the-grain Good to the Grain
by Kim Boyce
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?