008000
Before starting my elimination diet the coconut I consumed was limited to the occasional coconut drink on the beach. I now eat coconut chips, coconut flour, coconut oil, the list goes on. So much coconut! I figured if I’m ever going to try a coconut macaroon I guess now is the time! These little guys are chewy and absolutely bursting at the seams with coconut flavor. They are a perfect quick treat for yourself and beautiful enough to make for a party as a delicious finger food dessert. This recipe is egg free, gluten free, and could even be made vegan. Allowing for a great party snack if you have friends with allergies or certain dietary restrictions.
This recipe makes use of one of my favorite substitutions. Chia eggs! 1 tbsp chia seeds to 3 tbsp water is the perfect substitute for 1 egg. Because we are using an egg substitute these macaroons are a little bit denser than a standard macaroon where the egg whites get whipped and folded into the batter. But I think they are pretty delicious regardless!
These guys are great as is or you can doll these guys up with some drizzled chocolate or chopped almonds. Be creative and make them your own!
Recipe tips:
- If you’d like to make this recipe vegan you can take out the ghee and use an additional 1/4 cup coconut oil
- If you’d like your macaroons extra sweet you can use sweetened shredded coconut, I think they are delicious even without the extra sugar.
Give this recipe a try! Be sure to post a picture on instagram with the #ocdkitchenrecipes so I can see your creations. Don’t forget to subscribe below for special recipes and tips sent straight to your inbox!
- 4 tbsp chia seeds
- 3/4 cup water
- 1/4 cup ghee *
- 1/4 cup coconut oil
- 1 cup cane sugar
- 1/2 cup coconut flour
- 2 cups shredded unsweetened coconut *
- Preheat oven to 375 F
- Line a baking sheet with a silicone mat or parchment paper
- Combine the chia seeds and water in a small bowl and let sit 5 min (until the chia has gelatinized)
- In a large mixing bowl add the ghee, coconut oil, and cane sugar, whisk together until combined
- Add the chia seeds into ghee mixture whisk to combine
- Fold the coconut flour and shredded coconut into the rest of the ingredients
- Using a melon baller (or a 1 tsp measure) place the batter onto the baking sheet about two inches apart
- Bake in batches 11-13 minutes or until golden brown
- Immediately cool on a wire rack
- (maybe drizzle some with chocolate and serve!)
- *by substituting the ghee for another 1/4 cup coconut oil this recipe can be made vegan!
- *if you'd like your macaroons extra sweet you can used sweetened shredded coconut
008000
These look so yummy! I will HAVE to make these macaroons soon!
Let me know how you like them Ginger! Thanks for stopping by!
I absolutely love macaroons- I never knew you could make them without egg! My mouth is salivating already… : )
Totally Lindsay! I love egg substitutions! If you give them a try let me know!
I’m a coconut lover, so of course I love macaroons as well 🙂 I never tried to make them myself, but your recipe sounds so good, might give it a try!
You really should give these a try Sarah! I’m embarrassed to admit I ate most of these in a few days. Delicious! Let me know what you think!
Oh wow. These look fantastic! I love macaroons 🙂
-Liz
http://www.TheCleanEatingCouple.com
Thanks Liz! I hope you give them a try. Let me know your thoughts!
AHHHH coconut macaroons are my FAV!! I’ve never thought of adding chia seeds though – must try!
Definitely! Tasty little bits of deliciousness 😉 Let me know what you think!
Chris -This is great intofmarion for us new parents in the world. I can only imagine the emotions you are going through, happiness, heartache, & new freedoms. You have done a great job of raising your girls, this post shows your care & love for them. You get to start a new chapter in your life with Liz, so enjoy the new season and keep smiling. Hopefully they never move back!