A little random fact about The Mister: He does not like coconut. It’s a texture thing for him. So that means, any treat I happen to make with coconut flakes is as good as mine (and the kids).
So while experimenting with macaroons, I was all sorts of excited. I’ve made these without coffee and cacao powder and the results are delicious. So if you’re following AIP and know you react to either of those ingredients feel free to omit them for a tasty maple coconut macaroon!
But these? Well, these are nothing short of amazing. While preparing the “sauce” I just knew these would be a hit.
I pulled them out of the oven and The Mister popped one in his mouth.
Ummm I didn’t expect that.
The texture got him a little bit at the end, but the flavor more than made up for any texture issue he had with the coconut. He grabbed for another.
I was flattered… and a little bummed that I’d have to share. Ha!
You can easily halve the batch if you don’t need so many. I’m not sure needs vs. wants apply in this case though.
- Preheat oven to 325° F. Line a sheet pan with parchment paper.
- Heat the coconut butter, cacao powder, coffee, and maple syrup over medium heat. Stir often, until the mixture is smooth. Remove from heat and fold in shredded coconut and sea salt.
- Scoop up the macaroon mixture, using a #60 cookie scoop, packed tightly, but level. Release onto the sheet pan, using your fingers to help it keep its shape if need be. Continue with the remaining macaroon mixture.
- Bake for 15-17 minutes before removing from the oven. Cool on a wire rack, if you can wait that long.