Gluten-Free Coconut Macaroons
Last week, Jack and I went to a playdate for a holiday celebration. I’m not one to show up to a get-together empty handed, so I quickly whipped up a batch of these gluten-free macaroons for the kids to enjoy. Typically, you think of a macaroon as being chocolate covered coconut, but these are made with fruit, coconut butter, and coconut.
These are ridiculously easy to make, take less than a half-an-hour in total to come together (including baking), and are sweet enough to enjoy as a treat, but not overly sweet that you’ll be in a sugar coma after eating them.
There’s no added sugar, and the recipe is paleo, vegan, gluten-free, dairy-free, and soy-free. I personally like to use St. Dalfour’s conserves (try red raspberry or black cherry!) because they contain only fruit, and fruit pectin, but you could use any jam or jelly that you have on hand.
Make these as a holiday snack to have around the house, or bring them to a holiday gathering- I guarantee you’ll be the hit of the party!
2 cups Unsweetened Shredded Coconut
1/2 cup Coconut Butter
6 tbsp. St. Dalfour Conserves (any flavor-choose your preference)
1 tsp. Vanilla
1/8 tsp. Sea Salt
First, line a baking sheet with parchment paper, and pre-heat your oven to 350 degrees. In a small pot, melt the coconut butter on low heat, constantly stirring it so it doesn’t burn or stick. Then, add in the conserves, and vanilla- stir together.
Next, add in the shredded coconut, and the sea salt- stirring until it is completely mixed. The mixture will be soft, and will form a ball. Continue to stir until all ingredients are mixed well.
With a cookie scoop or spoon, begin scooping the mixture into small balls, and placing them on the parchment lined baking sheet.
Bake for approximately 10-12 minutes or until the coconut is a little brown around the edges. They may be a little soft when you take them out so try, and resist the temptation to eat them immediately! Wait about 15-20 minutes or until they are completely cool to serve. Enjoy!