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Easy Coconut Macaroons recipe photo
Easy Coconut Macaroons
Photo by recipe author

Servings: 20
Preparation Time: 20 minutes

Preheat the oven to 275 F degrees. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist yet pliable (about the same as sticky rice).

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper lined baking trays.

Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.

Recipe submitted by Evan, Marlborough, MA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Can raw honey be used instead of the brown rice syrup? Thanks
# Posted By christie | 10/21/10 6:17 AM
Made these yesterday with one variation: since my oven is very undependable at low temps, I popped them in the dehydrator for 6 hours. They didn't turn brown, but wow, are they yummy! Chewy on the inside, lightly crispy outside.
# Posted By naomi w. | 10/21/10 6:31 AM
Could you use Coconut Nectar or Agave to sweeten these?
# Posted By Juli | 10/21/10 1:10 PM
sounds yummy, but wonder if I could use Agave Nector instead of the Brown Rice Syrup????
# Posted By Nancy | 10/21/10 3:10 PM
Nancy: Agave syrup isn't healthy. It's just as bad, if not worse then high fructose corn syrup.
# Posted By Sarah | 10/21/10 9:30 PM
Sarah - what about using raw honey instead?
# Posted By Jill | 10/25/10 7:09 AM
Jill: Honey should work, but start out with half the amount call for to start out as it is a much sweeter product.
# Posted By Sarah | 10/25/10 5:55 PM

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