I’m not really big on desserts, but every now and then, I get a craving for something sweet. These Coconut Chocolate Chip Macaroons totally satisfy my craving without being crazy bad for you. As they bake, they get a little crispy on the outside, while staying chewy on the inside. I love the crispy outside part best! So good!
I made mine with coconut sugar and unsweetened coconut flakes. The coconut sugar is what gives them that brown appearance in color. If you don’t have coconut sugar, you can substitute regular sugar at a 1:1 ratio.
This makes around thirty two cookies. I got thirty four out of my batch, but I think that’s because I didn’t get all of the cookies exactly the same size. You will place mounded tablespoons of the cookie mixture onto a parchment paper lined sheet pan. They don’t spread out like most cookies, so you can get several on a big sheet pan. I was able to get all of my cookies on a full sheet pan. They are super simple to make, which is another one of my favorite things about them. I’m really not much of a baker, so if I can make these, ANYONE can. 🙂
Now, it’s just the two of us here, so obviously we aren’t going to be able to eat them all before they would spoil. I wrapped up several and placed them in the freeze for a later sweet craving. The rest I placed in an air tight container and placed in the fridge.
These cookies are gluten and grain free, so they are a great option for those of you with sensitivities. The mini chocolate chips I used are from Enjoy Life, and they are dairy free as well.