Almond Coconut Macaroons

Exclusive Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig

2 min readJan 31, 2018

These fluffy macaroon cookies make a satisfying substitute for the standard sugary version. Add a few dark chocolate chips to create a perfect, homey dessert.

Preparation time: 5 minutes

Total time: 15 minutes

Makes 8 to 12 servings (24 cookies)

INGREDIENTS

1 1/2 cups almond flour
1 cup unsweetened finely shredded coconut
1/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons avocado oil
1/4 cup honey
1 egg, beaten
1 teaspoon pure vanilla extract

DIRECTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Combine the almond flour, coconut, salt, and baking soda in a large bowl until well mixed.

In a separate bowl, whisk together the oil, honey, egg, and vanilla.

Mix the wet ingredients into the dry ingredients with a spatula until well combined.

Using a round tablespoon or small ice cream scoop, spoon 1 heaping tablespoon of the dough onto the prepared baking sheet; repeat to make 24 cookies, spacing them 1/2 to 1 inch apart. Distribute any remaining dough among the cookies.

Bake for 7 to 9 minutes, or until the tops are golden brown.

Calories: 104 (Per cookie)

Carbohydrate: 6 g

Protein: 2