Paleo Macaroons Recipe Coconut Flour

4 Ingredient Vegan Coconut Macaroons (Paleo & Healthy)

WEBApr 3, 2021 · Using a small cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making …

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. Here are the gluten-free small coconut flakes that I use–you must use small coconut flakes in this recipe, about the size of sprinkles–see the recipe video for visuals. Using large coconut flakes will result in flat, spread-out cookies.
3. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
4. Using a small cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart–they will increase a bit in size.

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Paleo Coconut Macaroons Feed Them Wisely

WEBJul 9, 2019 · Using a 1.5 tablespoon cookie dough scoop, scoop coconut egg mixture out onto prepared baking sheet. If needed, shape macaroons into perfect mounds with …

1. Preheat oven to 350 degrees F
2. Line a baking sheet with parchment paper or silicone baking liner
3. Whisk egg whites and maple syrup until frothy
4. Add shredded coconut and stir until entirely coated with egg white mixture

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4 Ingredient No Bake Coconut Macaroons (Gluten Free, …

WEBMay 21, 2018 · Line a baking sheet with parchment paper or wax paper. Set aside for later. Add all ingredients (coconut, almond flour, oil and …

1. Line a baking sheet with parchment paper or wax paper. Set aside for later.
2. Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. Small coconut flakes are preferable, since large flakes will result in moister and softer macaroons. Here are the gluten-free small coconut flakes that I use.
3. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
4. Using a cookie scoop, scoop firmly packed balls of coconut mixture. Here are the 1-tablespoon cookie scoop and 2-tablespoon cookie scoop I use. Drop onto the prepared baking sheet, making sure to space balls evenly apart.

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