The Pioneer Woman Tasty Kitchen
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Coconut-Oat Macaroons

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Level: Easy

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Description

Healthier macaroons that are crisp on the outside, chewy on the inside, and gently sweetened with maple syrup.

Ingredients

  • 2-⅔ cups Full Fat Shredded Unsweetened Coconut
  • 1 cup Reduced Fat Shredded Unsweetened Coconut
  • 1 cup Old Fashioned Rolled Oats
  • ¾ cups Pure Maple Syrup, Preferably Grade B
  • 1 Tablespoon Vanilla Bean Paste Or Extract
  • 1 teaspoon Vanilla Bean Paste Or Extract
  • ½ teaspoons Pure Almond Extract
  • ½ teaspoons Kosher Salt

Preparation

Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides of the bowl as needed (this will yield about 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

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