4 Ingredient Coconut Macaroons

Gluten-Free Cookies Sweetened with Agave - Soft & Sweet Snacks - Perfect for Both Kids & Adults.

I had a big bag of unsweetened shredded coconut hanging out in my pantry that was begging me to make a treat out of it. So I searched the internet for “coconut cookies” and found a recipe that I was able to modify to make it a little healthier as well as utilize more items in my pantry and refrigerator.

These are a great snack for those with a sweet tooth! 🙋‍♀️ The chocolate chips are optional, but they were definitely a fabulous addition.

Ingredients:

• 1 (14-oz.) bag unsweetened flaked coconut

• 1 cup almond butter (preferably creamy)

• 1/2 cup agave

• 1 Tablespoon vanilla extract

• Optional 1/2 cup chocolate chips

• Instructions:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.

• In a large bowl, combine the flaked coconut, almond butter, agave, and vanilla extract. Stir until well combined. Add the chocolate chips if you are using them.

• Using a small ice cream scoop or two spoons, scoop out 1 ½ tablespoons of the mixture and arrange the macaroons on the baking sheet, spacing them 2 inches apart.

• Bake the macaroons for 15 to 18 minutes until they’re golden brown. Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.

Thank you Kelly Senyei at JustaTaste.com or the recipe inspiration!

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