At Christmas time I am always looking for new favourites to make, to go onto my holiday goodie platters. I have always made a wide variety of treats for Christmas time, even after the food problems arose. I think that I make a wider variety now than I did pre-food problems. As many of you know that have issues with food, quite often the only treats that you can eat are made by yourself. I have cheated in the past with treats that have either been bought or made by someone else. I usually end up with not so nice results after consuming them. It can get very frustrating but if you just embrace the fact that you can pretty much only trust and eat what you make yourself, it gets easier.

I have always enjoyed coconut macaroons! Unfortunately I can no longer have the ones that I used to make with eggs (that apparently I never posted, haha oops). Don’t worry, these ones are way better than they were anyway! I started playing with my sweetened condensed coconut milk recipe and these delicious treats were created!!

Triple Coconut Macaroons

Have them plain or top them with chocolate. Either way they will be a great addition to your holiday platter!!

I have been baking for a couple of weeks now and think that I am nearing the end… Well, we’ll see. I bake, then eat, then need to repeat because they’re all gone. But really, when they are so yummy what else do you do? Does anyone else have this problem?

I hope you enjoy these delicious treats! Hopefully they can make it to your holiday platter!

Triple Coconut Macaroons

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

1 batch of sweetened condensed coconut milk

4 c. unsweetened shredded coconut

1/3 c. coconut flour

2 tsp. vanilla

1/2 tsp. sea salt

1/2 c. dairy free dark chocolate (optional)

Preheat oven to 350 degrees

In a medium size bowl (or in the pan the you made your sweetened condensed coconut milk in), add coconut, coconut flour, vanilla and salt. Stir until completely mixed.

Spoon onto parchment paper lined baking sheet. I use my one inch scoop. You can also just roll into small balls, but be sure to wet your hands as the dough is sticky.

Bake for 11-12 minutes or until macaroons start to brown. Let cool.

Triple Coconut Macaroons

Melt chocolate and drizzle onto macaroons. Let chocolate harden. Store in a cover container on counter for up to five days or in the freezer.

Shared On: Allergy Free Wednesday, Holiday Recipe Fix, Gluten Free Fridays, Health Vegan Fridays, Savoring Saturdays

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12 comments on “Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)”

  1. ” I bake, then eat, then need to repeat because theyโ€™re all gone. But really, when they are so yummy what else do you do? Does anyone else have this problem?”
    Um, yes! I’ve been eating *way* too many treats. Ah well, it’s ok once in awhile ;p
    These look so good Sandi!! I tend to make macaroons the cheater way with just shredded coconut, maple syrup & coconut butter – these sound so much more sophisticated.

    • Haha, well I’m glad that I’m not the only one with this problem right now… ๐Ÿ™‚ I’m not sure that these are sophisticated, but they are delicious!

    • It will depend on how big you make them. Each time I made them there were about 40. I hope you enjoy them as much as my family does!

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