Almond Coconut Macaroons

Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig

These fluffy macaroon cookies make a satisfying substitute for the standard
sugary version. Add a few dark chocolate chips to create a perfect, homey
dessert.

Servings: 24 cookies

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

Dessert Snack

Cuisine:

American

Keywords:

Grain-Free Phase 2

🧂 Ingredients

1½ cup almond flour
1 cup unsweetened finely shredded coconut
¼ tsp salt
½ tsp baking soda
6 tbsp avocado oil
¼ cup honey
1 egg
1 tsp pure vanilla extract

Instructions

1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2 Combine the almond flour, coconut, salt, and baking soda in a large bowl until
well mixed.
3 Mix the wet ingredients into the dry ingredients with a spatula until well
combined.
4 Using a round tablespoon or small ice cream scoop, spoon 1 heaping tablespoon of
the dough onto the prepared baking sheet; repeat to make 24 cookies, spacing
them 1/2 to 1 inch apart. Distribute any remaining dough among the cookies.
5 Bake for 7 to 9 minutes, or until the tops are golden brown.