This post comes courtesy of Alexa Croft, blogger at Lexie’s Kitchen.
Cookie season is at its peak! Here is a safe number for family, friends and co-workers who avoid some or all of the top eight food allergens. In place of eggs, these Maple Macaroons are bound with maple syrup and coconut butter and are naturally gluten-free and dairy-free.
Cookie of the Day
Leading up to Christmas, we’ll be featuring one standout cookie recipe every day on The Blender. See them all here — let the holiday cookie exchanges begin!
Coconut butter is a densely nutritious spread made from whole, raw coconut flesh (not just the oil). It has been heralded for its medium-chain fatty acid-rich oil, dietary fiber, protein, vitamins and minerals. It contains no additives—simply pure, unadulterated coconut. Coconut butter gives these crispy on the outside, chewy on the inside macaroons a double dose of coconut goodness.
1/3 cup Artisana® coconut butter (see notes)
6 Tbs. pure maple syrup
1 to 1/2 tsp. pure gluten-free vanilla extract
1/8 tsp. salt
2 cups finely shredded coconut, unsweetened
Optional: Melted Enjoy Life® chocolate chips (gluten-, dairy-, and soy-free)
Preheat oven to 325˚F.
Melt coconut butter in large saucepan over low heat. Whisk in maple syrup, vanilla, and salt. Stir in shredded coconut and combine well.
Gently pack coconut mixture into a small or medium dough scoop and place on a parchment-lined cookie sheet, gently reshaping mounds as needed. Bake 12 to 15 minutes. Transfer cookie sheet to refrigerator and chill.
Optional: Drizzle with melted chocolate and allow chocolate to harden in a cool, dry place. Store in air-tight container in refrigerator or at room temperature. Makes approximately 24 small or 12 medium macaroons.
Notes: If coconut oil separation has occurred in jar of coconut butter, causing a white, solid top layer, simply warm and blend back together. Coconut butter is not the same thing as coconut oil.Artisana® Organic Raw Coconut Butter may be found in most natural and health food stores and online. It is made in a facility that processes tree nuts, but does not process peanuts, gluten, dairy or soy. Always consult manufacturers’ labels. Be advised that most individuals with tree nut allergies can tolerate coconut; however, some cannot. Always disclose ingredients.
Looking for more recipes like this one? Head on over to Lexie’s Kitchen for a light and crispy gluten-free, egg-free, dairy-free spritz cookie recipe.
About the author: Alexa is a wife, mother, and avid recipe modifier. Her blog, Lexie’s Kitchen, caters to the gluten, dairy, soy, corn and egg-free among us. She resides with her family in Cheyenne, Wyoming.
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Ooo, Alta, I MUST try this. Thanks for the tip.
OMG. These look SO good. I have actually found that coconut butter is easy to make – just put a bunch of unsweetened coconut flakes in the food processor or blender until it’s smooth. I love that these have maple. I’m a maple addict.
These macaroons look so good and simple to make! Just came over from Lexie’s Kitchen. Merry Christmas!
This looks fantastic! Coconut butter is one of my favorite ingredients, but I’m always looking for more ways to eat it…beyond just out of the jar with a spoon!