Do you know the difference between a macaroon and a macaron? Because here I was, completely confused why some people were spelling it with two “o’s” and others with one. But then sometimes the 1 “o” spelling would be associated with the coconut ones and other times the egg white cookie sandwich looking ones even further throwing me off. So in case you’re all confused like me, here is the official statement on these things:
These are macaroons. These are macarons. Wikipedia, it knows all.
Two o’s or one, they’re both insanely delicious.
These just happen to be way less complex than their egg white, pastry piping bag and filling cousin, the macaron.
Ashley recently found a way to make these coconut delights no bake. So I copied. Except I ditched the chocolate peanut butter route and went full out coconut/almond.
Remember those coconut popsicles with the grainy pieces of shredded coconut inside? I say remember like they don’t exist anymore, which I’m sure they do, I just haven’t had one since I was a kid. But yeah, these taste exactly like those. And those taste exactly like a tropical vacation. Therefore these = tropcial vacation.
You should be.
- ¾ cup unsweetened shredded coconut
- 3 tablespoons almond meal
- 1½ tablespoons coconut butter, melted
- 1 tablespoon maple syrup
- 2 tablespoons chopped almonds
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ½ tablespoon milk
- Combine coconut, almond meal, chopped almonds and salt in a medium bowl. Stir together.
- Add remaining ingredients except for milk and stir together with a spatula or your hands.
- If you need it, (if mixture comes together enough without it, omit) add the milk so that the dough is of a consistency that will stick together enough and hold it’s shape.
- Fill a tablespoon with the mixture and pack down tightly. Carefully remove the mixture using your fingers to “pop” it out of the tablespoon onto a parchment lined sheet.
- Keep refrigerated.
Lightly adapted from Edible Perspective