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These No Bake Macaroons are probably the easiest and fastest cookie I have made so far. These are sweet, moist, and addictive.
I simply love coconut! Between coconut oil, coconut milk, coconut flour, coconut water and shredded coconut, I think I eat some form of it at least twice a day! Ironically while growing up in Costa Rica, where fresh coconuts are abundant, fresh, and inexpensive, I hardly ever ate any. But they are now a life saver and a fundamental part of my grain-free, real food journey.
For this recipe you can easily modify the amount of honey/maple syrup or shredded coconut to get the desired flavor, texture, and sweetness. You can also use coconut flakes instead of the shredded coconut. Coconut flakes are just larger.
The coconut butter can be made or purchased. To make coconut butter you just have to put shredded coconut in a high power blender or food processor and blend until the coconut is creamy. The blending time could take up to 20 minutes and it doesn’t always come up as creamy as the store-bought, so I usually just buy mine.
For other coconut recipes, check my ultimate carrot cake, coconut milk or paleo chocolate cupcakes.
Ingredients:
½ cup of coconut oil
½ cup of coconut butter (coconut cream concentrate)
1 to 1 ½ cups of unsweetened shredded coconut
3-4 tbsp of maple syrup, or honey to taste
Preparation:
- Gently soften the coconut oil and coconut butter by either slightly heating them in a small saucepan on a stove top or placing them in a heat-resistant bowl inside the oven at low heat.
- Remove from heat.
- Add maple syrup or honey and combine.
- Start adding the shredded coconut until you get the consistency you want.
- Make the macaroons into desired shape and allow them to cool down, you can place them in the refrigerator to accelerate the process.
- ½ cup of coconut oil
- ½ cup of coconut butter (coconut cream concentrate)
- 1 to 1 ½ cups of unsweetened shredded coconut
- 3-4 tbsp of maple syrup or honey to taste
- Gently soften the coconut oil and coconut butter by either slightly heating them in a small saucepan on a stove top or placing them in a heat-resistant bowl inside the oven at low heat.
- Remove from heat.
- Add maple syrup or honey and combine.
- Start adding the shredded coconut until you get the consistency you want.
- Make the macaroons into desired shape and allow them to cool down, you can place them in the refrigerator to accelerate the process.
1-Pint (16-oz) – Coconut Cream Concentrate
Virgin Coconut Oil, Gold Label – 1 pint
Organic Coconut Flakes – 1-lb Bag
Organic Shredded Coconut – 1-lb Bag
edibleharmony.wordpress.com 
I’ve never seen coconut butter in the store, I’m wondering if you could refrigerate a can of coconut milk and separate the water and use it instead? They sound yummy!
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Hi Sue!, Coconut butter is completely different than the fat from the coconut milk, most healthfood stores are beginning to carry it or you can buy it online. You can also make it. If you read the intro before the recipe I wrote some instructions there.
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