One of the biggest things I learned post doing the Whole30 was that I am addicted to sugar. Ok maybe that's a bit dramatic, but I thought alcohol was going to be the hardest thing to forgo those 30 days, but it was definitely my nightly dessert treats that caused me the most angst. So after slowly easing back into a regular diet, I was searching high and low for some very low sugar options that would also satisfy my sweet tooth but not get me hooked on sugar again and these were just the solution. Also, I love the fact that you can make a huge batch of them and keep them on hand in your freezer for weeks (or months!). Plus, what's not to love about a no-bake recipe?
These are also a great recipe for entertaining, since they are bite sized and a crowd pleaser! There are some easy tweaks you can make in case you want to try other flavors. Adding cocoa powder and omitting the vanilla extract will make these chocolate macaroons. Another twist is to dip the vanilla macaroons in my easy DIY chocolate (see recipe here) for a truly decadent treat!
Serves: 12-24 balls depending on size
Prep time: 20 minutes
- 2 cups of unsweetened coconut flakes
- 1 cup of blanched almond flour
- 3-4 tbsp of maple syrup (depending on the level of sweetness you like)
- 3-5 tbsp of melted coconut oil
- 1 tbsp of vanilla extract
- Generous amount of salt (to taste)
- Chocolate macaroons: add 2-3 tbsp of raw cocoa powder to make these 'chocolate' macaroons and omit the vanilla extract
- Vanilla dipped in chocolate macaroons: follow regular recipe but after they've been frozen, dip in my easy DIY chocolate (recipe here) and freeze for another 15-30 minutes to solidify the chocolate
- Combine all ingredients except the coconut oil in a food processor until well mixed
- Slowly add 3 tbsp of the coconut oil and check to see if the batter is dry / crumbly. If so, add another tbsp or 2 of coconut oil until the batter can be formed into balls
- Taste to make sure the sweetness and salt levels are to your liking
- Form the dough into small balls. Remember they don't have to be perfect!
- Place on parchment paper and freeze for 15-30 minutes (this step is optional and helps the macaroons to not stick together)
- You can store the macaroons in a glass container in the fridge (for a softer consistency) or the freezer (for many months!)