Description
These Almond Butter Coconut Macaroons are a delightful treat that perfectly balance the sweetness of shredded coconut with the nuttiness of almond butter. Drizzled with chocolate, these gluten-free cookies are a must-try for any dessert lover.
Ingredients
Scale
Dry Ingredients:
- 3 cups sweetened shredded coconut
Wet Ingredients:
- 2/3 cup sweetened condensed milk
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional:
- 4 oz semi-sweet chocolate for drizzling or dipping
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Mix ingredients: In a large bowl, combine shredded coconut, sweetened condensed milk, almond butter, vanilla extract, and salt. Stir until well-coated and press into compact mounds.
- Bake macaroons: Form mixture into mounds on baking sheets and bake for 18-20 minutes until golden.
- Cool and decorate: Let macaroons cool on sheets. Optionally, drizzle or dip in melted chocolate and set on parchment paper.
Notes
- For a nut-free version, use sunflower seed butter instead of almond butter.
- Store macaroons in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
