Paleo Coconut Macaroons

Paleo coconut macaroons that are chewy on the inside and crisp on the outside! They taste like regular macaroons but are vegan and maple-sweetened.

These macaroons (not to be confused with French macarons are one of the easiest cookie recipes I have! They’re probably tied with my gluten-free peanut butter cookies recipe.

The require just maple syrup, coconut butter, shredded coconut, vanilla and sugar. And the result is some vegan and paleo coconut macaroons that really taste just like the regular kind!

Ingredients

• 5 tablespoons (80 grams) coconut butter – not coconut oil! (please weigh this as it's hard to measure correctly and different brands vary quite a bit)
• 6 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cup (120 grams) shredded unsweetened coconut

Directions

1. In a medium saucepan over medium heat, mix together everything except the coconut. Stir frequently until everything is melted and well combined. Remove from the heat.
2. Stir in the coconut. Let the mixture sit for 30-60 minutes at room temperature.
3. Preheat the oven to 325 °F (163 °C) and line a cookie sheet with a piece of parchment paper.
4. Use a 1.5 tbsp cookie scoop (the scoop is important so they have the right shape – if you don't care about the shape, you can roll them into balls and flatten slightly with your palm) to form 12 25-gram balls. Place at least 2" apart of the cookie sheet. If any bigger bits of coconut are sticking out, pat them down so that they don't burn.

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