Ingredients
- 1 cup well-stirred, full-fat coconut milk
- 1/3 cup pure maple syrup
- 1 tsp pure almond extract
- 1/4 tsp fine sea salt
- 1/3 cup chickpea flour
- 3 cups unsweetened flaked coconut
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together coconut milk, syrup, almond extract, and salt until blended.Whisk in chickpea flour, a few tablespoons at a time, until blended and smooth. Stir in coconut until combined.
- Scoop dough by heaping tablespoonfuls onto prepare sheet, spacing them 2 inches apart.
- Bake in preheated oven for 20 to 24 minutes until golden brown and firm to the touch. Let cool on pan on a wire rack for 10 minutes, then transfer to the rack to cool completely.
Notes
Storage Tip: Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Category: Dessert, Cookies
Nutrition
- Calories: 57
- Sugar: 2.8 g
- Sodium: 19 mg
- Fat: 4.4 g
- Saturated Fat: 3.8 g
- Carbohydrates: 4.5 g
- Fiber: 1.1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Dawn
Tuesday 31st of March 2020
Wonderful!! And so easy as well. I didn’t have any almond essence, so I used lemon juice and rind, and added some dried cranberries.
Camilla
Tuesday 31st of March 2020
Sounds so good, Dawn!
Shobana
Sunday 28th of February 2016
Hi.. Any substitute for maple syrup?
Camilla
Thursday 5th of May 2016
Any other liquid syrup sweetener you like!
Teresa
Tuesday 12th of January 2016
Macaroons are one of my favorites and going dairy free makes cookies difficult, I want to try this recipe but I was wondering if the almond extract can be substituted with vanilla (there's a nut allergy in my house) or will it affect the flavor too much?
Camilla
Tuesday 12th of January 2016
Hi Teresa! Yes, you can use any flavoring that you like. Vanilla is great; you can also add citrus zest (e.g., lime, lemon, orange, etc) :)