Welcome back to Cookie Monday! Enjoy this week’s installment:
Aside from the occasional Passover macaroon I haven’t had many of the traditional coconut macaroons, instead falling for the delicate French macaroons with almonds and butter-cream filling. Then an occasion arose where I needed a gluten-free cookie, but didn’t want to spend all day finding sweet rice flour, oat flour, and xanthan gum. Oh, and I didn’t want to use any eggs either—they were needed for breakfast the next day. The situation could have been a real disaster, but after a little brainstorming I came up with the idea for a coconut macaroon bound with almond butter and scented with almond extract.
The result was a rich, chewy cookie with flavors of almond and coconut that complimented rather than competed with each other. Better yet, they held together and baked wonderfully to a light golden brown; something that is not easily said about gluten-free and vegan cookies. Now I know I won’t be waiting until the next Passover dinner I attend to have another macaroon.
Coconut Almond Macaroons
Makes about 32 macaroons
1/3 cup creamy almond butter
1/3 cup canola oil
2 tablespoons almond milk
½ cup granulated sugar
1 teaspoon vanilla
½ teaspoon almond extract
1 cup almond meal
¼ teaspoon table salt
1 ½ cups sweetened shredded coconut
- Preheat the oven to 350F and line two baking sheet with parchment paper. In the bowl of a standing mixer fitted with the paddle attachment, beat together the almond butter, oil, milk, sugar, vanilla, and almond extract until smooth, about 30 seconds. Add the almond meal, salt, and coconut and mix on low speed until fully combined, about 1 minute.
- Scoop 1 tablespoon-sized amounts of macaroon dough onto the prepared baking sheets, then bake in the preheated oven for 10-13 minutes, until the tops are golden brown. Transfer to wire racks to cool, then serve.