Coconut macaroons are my favorite! Well actually, anything made with coconut is my favorite. Coconut macaroons, made with fresh coconut meat? Those are the best! These macaroons are made with the excess ground coconut meat from straining coconut milk. It’s a great way to use the excess coconut flakes to make a tasty, amazing snack, plus not to waste any excess goodness! To find my recipe on how to make coconut milk, click this link: Make your own coconut milk!
This recipe has only 6 ingredients and 2 steps to prepare! It couldn’t be more simple! So without further ado…let us begin!
You will need:
- 1 cup fresh coconut flakes (this is equivalent to the blended meat of 1 coconut for either coconut milk, cream or pudding)
- 1/4 cup coconut manna (this is similar to coconut butter, which can usually be found around the nut nutter aisle)
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 1/4 tsp vanilla
- couple drops of coconut stevia
Place the coconut manna and oil into a small pan and put on stove. Turn the heat on very low, and slowly melt the two down, then add in the rest of the ingredients:
Once the mixture is melted together, the second (and last step) is to spoon it out into some containers or trays in order for the macaroons to harden. Using a spoon or any other utensil, place each round macaroon scooping into your containers. Sprinkle some more shredded coconut on top and place in the freezer to solidify:
The mixture will already be thick and will only take about 15 minutes to solidify in the freezer. Once they are hard, you can take them out and serve!
These macaroons are great as a snack or after dinner dessert.
The texture is soft and chewy too…just like a real macaroon!
These are my sister and nephew’s favorite. They ate them all!