Coconut Macaroonsback to main
All I want for Christmas is…macaroons!
These coconut macaroons are my latest obsession. They are just perfection! The day I made them, everybody was literally fighting for the last one.
They are so soft and moist from the inside and have the right amount of crunch from the outside. Once the chocolate hardens you won’t be able to keep your hands off of it. By the time the cookies are ready to pop into the fridge I ate already half of them.
I love to bring these cookies when I’m invited to dinner or offer them to my guests. I promise you, they will be a success whoever tries them. I must say these are probably my favourite cookies I’ve ever done and I will surely bake them on a regular basis. Also, they are a much healthier and natural option to all the finished cookies you can buy.
Would love to get your feedback so please leave a comment below!
Also, in case you want to share your creation in Instagram please use #nathaliescuisine and I will repost your picture.
Preheat the oven to 160°C and line a baking tray with baking paper. Place the shredded coconut and the coconut sugar into a large mixing bowl add the almond flour, lukewarm water and 1 tbsp of coconut oil and mix well. Form 16-18 balls and place them on the baking sheet. Bake for about 15 minutes until golden brown.
In the meantime, make the chocolate glaze. Chop the chocolate and place it into a glass bowl with 1 tbsp of coconut oil. Heat up a small pot with water until it's cooking. Place the glass bowl inside and reduce the heat. Let it simmer until the chocolate is melted and stir in between. Once the macaroons are baked they need to cool off before you start dipping them into the chocolate. Once all of them are dipped in chocolate place them on a plate and in the fridge until the chocolate top is hardened.