Coconut Pecan Macaroons

Coconut Pecan Macaroons (NATURALLY SWEETENED- pecans, flax seed, coconut, brown rice syrup, maple syrup, & almond butter) @ TheGreenForks.com #vegan

My Mom works in a speciality gift store that has a simple bakery right at the entrance. When I was younger I absolutely ADORED going to visit her at work, if nothing else but to take my time perusing all the sweet treats before making my way up to her department. Sometimes I had the occasional luck of having money on me and so I was able to purchase one of these delights. Aside from their maple-walnut cookies, my favorite treat that they sold were these GIANT coconut macaroons with chocolate dipped bottoms.

Ugh. Be still my beating heart.

Chewy and sweet and coconutty. And absolute dream as far as I was concerned.

Coconut Pecan Macaroons (NATURALLY SWEETENED- pecans, flax seed, coconut, brown rice syrup, maple syrup, & almond butter) @ TheGreenForks.com #vegan

It’s been years and years since I’ve gone to visit her. And even longer since I’ve had a coconut macaroon. Shameful, I know. Now that I am living at home while Dave is deployed, these are the kinds of things I think of. Haha YES, I have constant food reminiscences when I am in my old next of the woods. That’s not crazy, right? People do that, right?

Well, with my new diet being what it is, I know that I can’t go to her store and pick up any of my past indulgences… But! I thought why not try my hand out at making some coconut macaroons with a nice, healthful, vegan spin on them for myself?

Coconut Pecan Macaroons (NATURALLY SWEETENED- pecans, flax seed, coconut, brown rice syrup, maple syrup, & almond butter) @ TheGreenForks.com #vegan

I went straight to my “Naturally Sweet & Gluten Free” Dessert book by Ricki Heller for some inspiration. I took her Coconut Macaroon recipe and I put a little personal spin on it, changing up some ingredient choices here and there to make it my own. But credit must go where credit is due- and this wonderful cookie is 100% inspired by Ricki Heller.

They come out…

buttery from the pecans.

chewy.

delicately sweet.

and just ever so crisp around the edges.

Oh and did I mention that these are full of nutrition? Ubber BONUS!

Personally, my favorite way to eat these is straight out of the freezer- extra crunchy! Even my 19-month-old liked them that way!!! He is teething right now and I give him half a cookie to nosh on and he is just in heaven.

Coconut Pecan Macaroons (NATURALLY SWEETENED- pecans, flax seed, coconut, brown rice syrup, maple syrup, & almond butter) @ TheGreenForks.com #vegan

Coconut Pecan Macaroons
Author: 
Serves: 18
 
Ingredients
  • ¾ cup raw pecans, toasted if desired
  • 2 tablespoons milled flax seed
  • ⅛ teaspoon fine-grain sea salt
  • 2 cups unsweetened, shredded coconut
  • ¼ cup brown rice syrup
  • ¼ cup maple syrup
  • ¼ cup almond butter
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper; set aside.
  2. Using a food processor, continually process the pecans, milled flax seed, and salt together until the mixture becomes a coarse meal, about 1 minute. Pulse in the coconut to combine.
  3. Add the brown rice syrup, maple syrup, almond butter, and vanilla to the bowl of the food processor. Process continuously until the mixture becomes a sticky ball, about 1 to 2 minutes, scraping down the sides of the food processor as needed. Do not over process!
  4. Drop rounded tablespoonfuls of mixture onto baking sheets, spacing about 1-inch apart. If desired, you may dampen your hands and form the macaroons into a shape of your choosing (flattened, pyramid, etc.)
  5. Bake for 10-12 minutes, rotating the baking sheets halfway through baking, until the macaroons become golden brown on the tops and edges.
  6. Allow to cool completely on a wire rack before removing (they are very soft straight out of the oven and will firm up once cooled).
Notes
These are very delicately sweetened. Add some stevia to sweeten them up further while keeping the sugar low!
The freezer is a great place to store these. I even eat mine straight out of the freezer for extra crunch!

 

 

2 Responses to “Coconut Pecan Macaroons”

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  • Laura August 11, 2014, 2:41 pm

    Can you substitute coconut nectar for brown rice syrup?

  • lmachell August 11, 2014, 4:21 pm

    Absolutely.