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Almond Coconut Macaroons


Almond Coconut Macaroons

Serves: 18

Category: Desserts
Author: Gaylynn Brenoel
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Rated by: 23 members

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Treat yourself and your family to a batch of these chewy and delicious cookies. Coconut, almonds and a hint of orange make them a healthfully satisfying dessert.

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Ingredients:

2 cups finely shredded unsweetened coconut
2 cups finely ground blanched almonds (see note)
1/4 cup unsweetened soy, hemp or almond milk
1 tablespoon orange zest
1 teaspoon almond extract
2 1/2 tablespoons ground flaxseed simmered with 3 tablespoons water for 2 minutes
1/2 cup pitted dates
1/4 cup hot water

Instructions:

In a large bowl, combine shredded coconut, ground blanched almonds, non-dairy milk, orange zest, and almond extract. Cut in flaxseed mixture.

Place dates and hot water in a food processor and process until mixture forms a ball. Add to bowl and mix well. The dough should be firm and slightly moist. If it is dry, add a little non-dairy milk. Form round balls of dough and flatten into small patties.

Place on a parchment paper-lined baking sheet. Bake at 325 degrees F for 15 minutes. Makes about 36 macaroons.

Note: Use a food processor to grind almonds to a fine powder. Almond pulp from making home-made almond milk may be substituted for the ground almonds and non-dairy milk.

Calories 180; Protein 4 g; Carbohydrates 9 g; Sugars 4 g; Total Fat 15.5 g; Saturated Fat 6.5 g; Cholesterol 0 mg; Sodium 10 mg; Fiber 3.9 g; Beta-Carotene 1 ug; Vitamin C 1 mg; Calcium 53 mg; Iron 1 mg; Folate 11 ug; Magnesium 58 mg; Potassium 197 mg; Zinc 0.7 mg; Selenium 2.8 ug

Comments (19):

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bobk32347

02/10/2013 09:55 PM

Rated this recipe: (no rating)

I would add more almond flavoring, as I like the almond flavor. I used 1 tsp PURE almond extract and would use 2 the next time. The time is good for the cooking. They came out a little dry, so I would add a little more date paste or egg white. The consistency is chewy, but a little doughy tasting of flax, a bit. I might forget the vegan aspect and add an egg white or two and reduce the amount of flaxseed. I also toasted the coconut to a golden brown, before mixing into the recipe. Don't know if that made a huge difference.
Bob

vbpets replies:

12/15/2018 12:11 PM

Rated this recipe: (no rating)

Yes, do not toast the coconut - it just makes is drier. 

BrigetA

02/26/2013 09:37 AM

Rated this recipe:

These cookies are AMAZING!!!!!!! My whole family loved them!!! I did as Bob suggested, and used 2 tsp of the almond extract, and that worked out really well. I give these 5 stars!!!!

gayledelaney

12/05/2013 04:28 PM

Rated this recipe: (no rating)

Would adding coco powder make them taste like those scrumptious COCO ROONS we buy at whole foods????

free2choose

12/12/2013 12:25 AM

Rated this recipe:

At first I put a whole tablespoon of almond extract into about one fourth the recipe. Too much! So I added more ground almonds (didn't bother to blanch first), extra coconut and dates. I blended the dates with soy milk instead of water but didn't heat the milk first.

The cookies are delicious and even had a nice browning on the bottom. I didn't have flax seeds so I used hemp. It seems you can use any combination of ingredients just about, tasting as you go. I skipped the orange zest because I had only non-organic oranges.
This comment was last edited on 12/12/2013 12:26 AM

Kim Haiducu

01/09/2014 09:12 PM

Rated this recipe:

I only had sweetened coconut but made these anyway. I'm looking forward to trying them with unsweetened coconut to avoid all the sugar. I didn't have almond extract so I used coconut flavored extract instead. The cookies were surprisingly tender and very tasty. I will definitely make these again!
This comment was last edited on 01/09/2014 09:12 PM

leesersue

06/06/2014 11:58 PM

Rated this recipe: (no rating)

Made these a few times with almond meal since we had so much from making milk. They were just okay. Yesterday we made them with the whole almonds and holy yum! We'll be making these again on the asap.

gapolyglot

06/10/2014 07:57 AM

Rated this recipe:

I liked them but my husband and son thought they should be a bit sweeter. I might add more dates for that next time.

leoliz

10/02/2014 11:52 AM

Rated this recipe:

These are great. I would give five stars if I knew how to do it. I used a little more almond extract than called for, and they taste a little like marzipan. The only problem is that they are a little crumbly. I freeze them, and we eat them frozen so they'll hold together a little better.

BenAnd01

11/12/2014 09:12 PM

Rated this recipe:

I really like how they turned out! It was a little work (I'm a busy mom and prefer the toss it all in the food processor and go style). I substituted 1/2 tsp Orange extract for the zest and it worked great for my taste buds. I also submerged the flax in warm water for 2 minutes instead of simmering... not sure what the difference would yield. I would definitely use the receipt again.

Thehurleys09

04/04/2015 02:05 AM

Rated this recipe:

I made these the other day for a "dessert potluck" at work...I can't say they were a hit with SAD dieters. But a few people enjoyed them, and I was able to bring some back home to enjoy!

I blanched raw almonds and peeled them which was way too time consuming. After the cookies were baked and cooled, I piped melted dark chocolate in stripes to the tops of the cookies for a little more of a treat. My husband said it reminded him of Girl Scout samoas with the stripes! Next time, I might just use whole raw almonds to make the preparation process faster.

kmiddleton14

04/08/2015 11:14 PM

Rated this recipe:

I absolutely love this recipe!! I decided to make it more like a macaroon by putting the "Almond Chocolate Dip" (https://www.drfuhrman.com/members/VwRecipe2.aspx?id=362) in between two of these cookies to give it that frosting-like texture. So delicious and highly recommend!

HealthHappy

04/10/2015 01:35 PM

Rated this recipe:

These are very good. I used Rob's Red Mill almond meal (ground blanched almonds) since I had it on hand. I processed the dates and hot water in the food processor for a bit, then added the other wet ingredients to the food processor. It created more volume in the food processor, making it easier to get everything to blend and made it easy to then mix in with the coconut, almond and orange zest mixture. They came out nicely browned on the bottom and held together very well. I think I will add a little more almond extract next time too as others have suggested. I also liked the idea of toasting the coconut first, but think it would make the cookies tend to crumble, even with increasing the milk. May have to give it a try though!

psychobabble4u

04/26/2015 01:23 PM

Rated this recipe:

Very good and easy to make!

juliegreenman

10/26/2015 05:57 PM

Rated this recipe:

I just made these using HealthHappy's instructions of mixing the wet ingredients first in the food processor and then adding to the dry ingredients. The dough mixed up really well and I only had to add two more tablespoons of milk to the mixture. The dough tastes wonderful and I cannot wait to try them all cooked. Great recipe!

I just tested the cooked product and love it. I think my family would like if they were a little sweeter. But maybe I will try kmiddleton14's idea of making the Almond Chocolate Dip.
This comment was last edited on 10/26/2015 06:15 PM

RachelBerry

12/17/2015 05:42 PM

Rated this recipe:

Delicious recipe! I only had course ground almond meal on hand, so I used that. I slightly toasted the coconut & added 2 tsp almond extract. These tend to be sticky, so I used a melon baller to scoop them into balls - a little tap on the palm & they slid out like a dream! (Ended up with 45 cookies using the melon baller). They are wonderful as a holiday ETL desert.

sosser

03/30/2017 09:54 AM

Rated this recipe: (no rating)

Looking for Passover recipes

sprout

05/07/2017 11:09 PM

Rated this recipe:

Another winner!  These are delicious.  I served them as part of Easter dessert (along with the banana-strawberry ice cream) and everybody loved them.  I've made them a couple more times already.  As far as my own changes to the recipe, I put in twice the amount of almond extract, and I add a lot more water to the flaxseed mixture and I don't bother putting it in boiling water, I just use a fork and whisk it in a glass or mug.  The amount of water called for in the recipe doesn't seem correct to me because to do a vegan egg substitute you normally do 1 tblsp ground flax to 3 tblsp water.

Keikovgn

12/19/2017 06:59 PM

Rated this recipe:

These cookies are wonderful.  I do not eat grain's and this recipe has a nice baked texture!

This comment was last edited on 12/19/2017 06:59 PM

teamsnewman

03/03/2019 02:24 AM

Rated this recipe:

Wow! What a delightful surprise! I forgot to use the almond flour and baked one tray without the flour and one tray with the flour. Both are so good! ?? Without the almond flour, the cookie is more chunky. Flax seed ‘egg’ helped hold it all together. I learned to make the medjool date paste by adding the date, pit removed, with hot water to the food processor. The date paste is great because it mixes so well with the other ingredients to add just the right amount of sweetness. Now I’m excited to add date paste to other bean brownies, etc. This way works much better than soaking the dates in hot water, removing them from the water and then chopping. AND use the freshest, plumpest dates you can find!!! The zester I was using wasn’t very effective so I also added some of the juice of the ?? to increase the hint of orange ?? flavor. Excellent!

Great recipe! Love the adjustments I discovered and will definitely make these again! ??