It’s spring! That means lots of spring baking with some of my favourite ingredients. I particularly love lemon and coconut desserts for this time of year, especially when the smell of freshly toasted coconut fills the kitchen.
When I made the Simple Oat Cookies, I said they reminded me of coconut macaroons – and so why not make coconut macaroons?
Macaroons are one of those special treats that you enjoy every now in then because they’re a little indulgent. Usually made with lots of sugar, egg whites or even evaporated/condensed milk. These are definitely healthier but taste just the same – I promise. They have the signature crunchy toasted coconut exterior and the gooey middle. They would even be great dipped in chocolate…
Looking ahead to spring, and even Easter (dare I say it) these would be great for a brunch or after dinner treat.
Coconut Macaroons dairy-free, egg-free
1 cup rolled oats
1 cup unsweetened coconut, toasted
1/2 cup unsweetened coconut, un-toasted
2 Tbs. coconut oil, melted
1/4 cup apple sauce
6-7 medjool dates
Pre-heat oven to 350.
In saucepan on medium heat toast coconut until fragrant, 3-5 minutes. Set aside.
In food processor, pulse oats 4-5 times. Add toasted coconut and pulse again. Set aside.
In food processor, add dates apple sauce and coconut oil. Pulse until paste forms. Add 1 Tbs. of water if needed to create thinner consistency.
Return oats/coconut mixture to food processor and remaining 1/2 cup un-toasted coconut. Pulse 2-3 times to combine.
Use a small ice-cream scoop/cookie dough scoop to form macaroons. Place on lined baking sheet and bake for 15 minutes. Turn oven off and prop door open with wooden spoon for an additional 10 minutes. Remove from oven.
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DH Vancouver Staff
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