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My Take On The Coconut Macaroon

March 2, 2012

These cookies are a cinch to make, fill your home with the most incredible freshly baked cookie aroma and taste fabulous. Oh and they’re vegan and contain no refined oil, flour or sugar. The addition of cacao nibs makes you think you are eating a chocolate chip cookie, but without the melty mess. The chia seeds add nutrition and a nice toasty crunch. And the almond extract acts as a not-so-secret-ingredient, rounding out the overall flavor. Enjoy!


  • ½ cup coconut butter
  • 1/3 cup grade B maple syrup
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon sea salt
  • ½ cup shredded coconut
  • ½ cup rolled oats
  • 1/3 cup cacao nibs, chopped
  • 1 tablespoon chia seeds


  1. Pre-heat oven to 300 degrees. Line a baking sheet with a silpat or parchment paper.
  2. In food processor, combine first five ingredients.
  3. Combine coconut butter mixture and all of the remaining ingredients in a bowl. Stir until well combined.
  4. Using a mini ice-cream scoop, scoop the dough onto the prepared baking sheet.
  5. Bake for 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The cookies will be very soft at this point.
  6. Allow the macaroons to cool down to room temperature on the baking sheet for about 15 minutes (to allow them to firm up).
6 Comments leave one →
  1. March 2, 2012 10:19 pm

    Those look great! I will have to try them.

  2. March 2, 2012 10:34 pm

    These look delicious!

  3. March 7, 2012 10:40 am

    superb post.Never knew this, regards for letting me know.

  4. March 7, 2012 5:52 pm

    Fabulous. I am always looking for great gluten free cookies. These are delicious looking. This is my first time here. I will be back.

  5. March 20, 2012 9:13 pm

    Great post, I conceive blog owners ought to learn a lot from this web blog its very user pleasant.

  6. March 29, 2012 4:18 pm

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