These coconut almond no bake macaroons are delicious, coconutty bite sized treats you can make in 10 minutes.
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 = tropical vacation.
Convinced?
You should be.
Coconut Almond No Bake Macaroons
Ingredients
- 3/4 cup unsweetened shredded coconut
- 3 tablespoons almond meal
- 1 1/2 tablespoons coconut butter, melted
- 1 tablespoon maple syrup
- 2 tablespoons chopped almonds
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 tablespoon milk
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lightly adapted from Edible Perspective
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
YES! I am totally convinced, Gina! These look fab :)
These look adorable! Little mounds of coconut deliciousness! Love it!
I could go for a tropical vacation, but since I know that will not happen, I will give these a try!! They sound delicious!
Macarons are tasty, but macaroons are much more on my level. I’ve never heard of those coconut popsicles you mention, but these little guys look delicious nonetheless. Tropical vacay? You’ve convinced me!
yum!!!!
get in my belly!!!
I don’t believe I’ve ever had a macaron! But these macaroons certainly look delicious. Adding some chocolate would make them even more like an Almond Joy.
I wanted to dip them in dark chocolate but I scavenged my pantry for a plain dark chocolate bar and came up empty handed! How tragic is that?!
So pretty and delicate-looking! I went through a no-bake macaroon stage a few years ago where I combined coconut flakes with just about every type of sweetener/binder and flour combination I could come up with. I was calling them macaroons and had a French woman write in and give me a full lesson in terminology and food labeling :)
Haha, I bet you did! The internet generally does not let that stuff slide ;) You should see some of the feedback on the one paleo recipe I have on here even though I was joking with most of the stuff I said about it in the post.
Haha – I’ve actually always secretly wondered the difference myself but never wanted to ask. Thanks for shedding light on that situation for us kitchen dunces :)
I always wanted to know the difference between a macaroons and macarons. I like macaroons better! I would love to make these little cookie treats, but I do not have coconut butter, would coconut oil work?
I probably would try a nut butter instead of coconut oil or maybe half and half instead. Or, make your own coconut butter b/c it’s just the coconut flakes swirled around in the food processor (like a nut butter) for a few minutes!