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–+ servings
ingredients image of Almond butter unsweetened shredded coconut maple syrup vanilla extract salt and dark chocolate artistically arranged on a rustic wooden table with soft natural lighting high definition focus on ingredients vibrant colors

Almond Butter Coconut Macaroons

Delicious, wholesome macaroons made with almond butter and shredded coconut, perfect for a healthy treat that satisfies sweet cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup creamy almond butter at room temperature
  • 2.5 cups unsweetened shredded coconut
  • 0.5 cup maple syrup
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon fine sea salt
  • 0.5 cup dark chocolate chips optional, for drizzling
  • 1 teaspoon coconut oil optional, to help melt the chocolate

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Cookie Scoop
  • microwave-safe bowl,

Method
 

  1. First things first, get your oven preheating to 350°F (175°C). Line a large baking sheet with parchment paper. This is key to preventing the macaroons from sticking and ensures an easy cleanup.
  2. In a large mixing bowl, combine the creamy almond butter, maple syrup, and vanilla extract. Stir everything together until it’s smooth and well combined. I recommend using an almond butter that is runny and natural (the kind where the oil separates) for the best texture.
  3. Add the unsweetened shredded coconut and salt to the wet ingredients. Use a spatula to fold everything together until the coconut is evenly coated and a thick, sticky dough forms. The mixture should hold its shape when you pinch it.
  4. Using a small cookie scoop (about 1 tablespoon), portion out the mixture and place the mounds onto your prepared baking sheet. Space them about an inch apart. You can gently shape them with your fingers to create a classic haystack or dome shape.
  5. Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. You’ll know they’re done when the edges are a beautiful golden brown. Every oven is a bit different, so keep an eye on them. The goal is a cookie that’s golden on the outside but still wonderfully chewy in the center.
  6. Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is crucial, especially if you’re adding the chocolate drizzle.
  7. If you’re adding the chocolate, melt the dark chocolate chips with a teaspoon of coconut oil in a microwave safe bowl in 30 second intervals, stirring in between. Once smooth, use a spoon or piping bag to drizzle the melted chocolate over the cooled macaroons. Let them sit at room temperature or place them in the fridge for about 10 minutes for the chocolate to set.

Nutrition

Calories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 7gCalcium: 20mgIron: 1mg

Notes

These macaroons are naturally gluten-free, dairy-free, and can be made vegan or paleo with simple swaps. They are also keto-friendly.
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