Maple Coconut Macaroons with Quinoa Flour
These macaroons get their moistness from rich coconut cream, sweetness from maple syrup and a nutrition boost from the quinoa flour and ground flax seed.
- 2 tablespoons ground flaxseed
- 4 tablespoons warm water
- 1/4 cup coconut cream skimmed from the top of a RolandⓇ Coconut Milk (Do not use low-fat)
- 2 1/3 cups finely shredded coconut
- 1/4 cup RolandⓇ Quinoa Flour
- 1/4 cup RolandⓇ Maple Syrup
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, optional
- 1/4 teaspoon salt
Preparation time 15mins
Cooking time 35mins
Adapted from healthyslowcooking.com
Pre-heat the oven to 350 degrees. Prepare 2 large sheet pans by spraying them with oil or lining with parchment paper if you are avoiding extra oil.
Add the ground flaxseed and warm water to a large mixing bowl. Give it about 5 minutes to thicken up. This is what helps hold the macaroons together and are what we are using to replace the egg.
Whisk in the coconut cream until incorporated with the flax mixture. Add the shredded coconut, quinoa flour, maple syrup, agave nectar, vanilla, coconut extract (if using) and the salt and mix well.
Form cookies by using a 1 ½ tablespoon cookie scoop, pulling it through the cookie batter then scraping it on the side of the bowl to flatten the bottom, finally release on the prepared sheet pan leaving an inch or 2 between macaroons.
Bake for 20 to 25 minutes or until the tops begin to turn golden brown.