If you run to your kitchens right now, you can assemble these delicious cookies in 4 minutes flat!
On your mark…
Get set…
Go!
They’re probably one of the easiest cookies I’ve ever made.
Soft, chewy, amazingness.
Easiest-Ever Coconut Macaroons
(Can be gluten-free!)
These were inspired by this little cookie.
- 1 cup shredded, unsweetened coconut
- 1Â tbsp whatever flour you wish (such as ww pastry or even coconut flour)
- 1/2 cup plus 2Â tbsp lite canned coconut milk (or full-fat)
- 3Â tbsp agave or maple syrup
- 1 packet stevia (or 1 more tbsp agave/maple)
- 1/4 tsp coconut extract (or pure vanilla extract)
- tiny bit over 1/16 tsp salt
Combine all ingredients in a tall dish and microwave 3 minutes. (Or cook on the stovetop until it’s firm enough to scoop out in ball shapes.) Scoop into balls on a cookie tray (I used a melon baller, but a spoon or ice-cream scoop will work.) Cook at 360 F for 14-16 minutes. (Or maybe even cook the balls in the microwave??) Let cool before removing from tray.
Click if you want a Lower-Calorie Version.
Optional: dip in chocolate, or drizzle chocolate over the tops.
These are so super-soft, which is exactly how I like my cookies. I can’t stand crunchy cookies. (Am I the only one in the world who doesn’t like Oreos?)
I’d love your input:
What are some fancy desserts you can think of?
A few days ago, I was honored by being asked to make a dessert for a feature on a popular website. (More on this when I don’t have to keep it secret any more!) I want to wow the website’s readers, showing healthy and vegan food in the best-possible light. Cookies are yummy, but they just don’t have that wow factor (even when dipped in chocolate).
And the recipe must be new, which disqualifies the obvious.
Do y’all have any ideas for fabulous, over-the-top desserts that I could try and recreate in a healthier (and vegan) form? Maybe something like a Tiramisu or Crème Brulee??
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Hi, I made these tonight, I subbed agave for coconut syrup, and used coconut flour. In the pic they are white. Mine turned out brown looking and were more mushy than chewy. Anyway to tweek it? My son is doing a coconut food trail, so I can use only coconut products, salt. And he is safe to pears and apples. If you have any other recipes I could try. Thanks in advance.
I made these and they were so good! I used ground chia seeds in place of the flour and added a little extra chia too. Also, to disguise the chia and because, yeah, it’s more chocolate, I added some quality cocoa powder. So yummy!!
LOVE THE MACAROONS Katie!! Thanks a million! I substituted the maple syrup for 2 tbsp of erythritol and a tsp or so of stevia blend – was perfect!
Hi Katie – I made these yesterday and my oldest daughter LOVED them! We took them with us to see a movie at a drive-in. My question is: how do I know if they are done? I could see how the mixture got thicker and came together a little bit while I was microwaving them. They held together to be plopped on the baking sheet and baked. But after they cooled, they ended up a little…gelatinous? I’m sure it’s the coconut milk or something, but texturally, I think I’d like them more if they are a little dryer. I’m debating if it was just my cooking that did that, or if maybe an added tbls of flour might help. If you ever make these cookies again (and I totally am…they’ll be a part of our Easter dessert offerings), any chance you’d post a photo of the mixture out of the microwave and before you put them on a cookie sheet? Thank you for this recipe!
I’m making the cookies now, so I can’t speak to them yet, but I can say…I also dislike Oreos!!
I followed this recipe the T and they turned out picture perfect. This is what worked for me: I used coconut flour, maple/agave syrup from Trader Joe’s and used four tsp instead of using 1 stp of Stevia. After I mixed in my bowl, I placed in the microwave for three minutes but pulled it out after 1:58 to stir and cool down a touch. You can see coconut has a LOT of liquid so the full three minutes worked on the 1st batch but the second batch 4 full minutes (and removing twice during that time to stir and cool) worked best. After the full three minutes were done I stirred and set to the side to let it cool since I would be pressing it into a cookie scooper. After about 4 to 5 minutes I was able to easily press the coconut mixture into a cookie scooper, pressing firmly and then place on cookie sheet. Cooked them for the full 12 minutes and they were PERFECT. Sadly, the recipe only makes twelve (Yes I wanted more!) and since I would be taking these to a Mother’s Day lunch, I needed to double the batch. I used a 13.5 oz coconut milk(organic) from Whole Foods, so this allowed for a double recipe. The other items had plenty to double, so it worked perfect.
Thank you for this recipe, and I am sorry I was so long winded, I just know it’s frustrating when we spend time and money on a new recipe for it to fail, that has happened just recently in my kitchen and I about lost my mind!
Blessings always,
Jen
Making these now I LOVE macaroons and anything with coconut. I’m treating my friends they will really appreciate them I’m sure. Thanks for the recipe!
I just made these cookies and they didn’t raise? Any sugguestions of what I may have done wrong?
At the top of the blog is a FAQ link; you can click on that and then on the Recipe section, and scroll down to the Troubleshoot segment.
This kind of cookie isn’t supposed to rise.
Katie ~ how about flan?????? I love flan, but too many ingredients are bad for us!
I made a huge batch of these for my office, they are SO delicious! I had to bake mine for a little longer though as they were too squishy but super yummy. Thanks so much for this inspiring recipe!