Coconut Macaroons: A Sweet and Chewy Treat with Almond Flour and Shredded Coconut

Coconut macaroons are a classic cookie that is easy to make and always a crowd-pleaser. They are made with a combination of shredded coconut, almond flour, and honey, and they are then baked until golden brown. The result is a chewy cookie with a sweet and nutty flavor. This recipe includes a few additions to the classic macaroon, including chopped walnuts, dried cranberries, and dark chocolate. The walnuts add a bit of crunch, the cranberries add a tart sweetness, and the chocolate adds a rich and decadent flavor.

The coconut macaroon is a classic cookie that has been around for centuries. It is believed to have originated in Italy, where it was known as a "maccherone". The macaroon was brought to France in the 16th century, where it became a popular treat among the aristocracy. The macaroon was eventually introduced to the United States in the 19th century, where it quickly became a favorite cookie. Today, coconut macaroons are enjoyed by people all over the world.

Prep time: 15 | Cook time: 20 | Serves: 12

Ingredients

• 2 cups unsweetened shredded coconut
• 2 cups almond flour
• 1/2 cup chopped walnuts
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup dried cranberries
• 1/4 cup chopped dark chocolate

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the shredded coconut, almond flour, walnuts, honey, coconut oil, eggs, vanilla extract, and salt.
4. Stir until well combined.
5. Form the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-20 minutes, or until the macaroons are golden brown.
7. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Once the macaroons are cool, melt the chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
9. Dip the tops of the macaroons in the melted chocolate and sprinkle with the dried cranberries.
10. Let the chocolate harden completely before serving.

Why It Works

• The combination of shredded coconut, almond flour, and honey creates a chewy cookie with a sweet and nutty flavor.
• The chopped walnuts add a bit of crunch to the cookie.
• The dried cranberries add a tart sweetness to the cookie.
• The dark chocolate adds a rich and decadent flavor to the cookie.