Coconut Almond Macaroons

Hey Everyone,

As promised on my Instagram here is the recipe for my healthy macaroons.  These are TO DIE FOR!

This recipe is one of my all time favorites, which I have been adapting and constantly developing for the last couple of years. Adding shredded coconut and ground almonds have made the texture of these little bites of heaven so light and fluffy.

These are not only a healthy alternative but also a great snack for those moments when your craving a sweet treat.


For the biscuit:

  • 1 mug of shredded coconut
  • 1 mug oats
  • 4 tablespoons flour
  • 2 tablespoons of almond milk
  • 4 tablespoons of almond coconut butter (pip and nut). If not regular almond butter
  • 4 tablespoons of agave syrup

For the filling:

  • 1 mug of shredded coconut
  • ½ mug almond milk
  • 1 tablespoon of agave syrup
  • 1 tablespoons of almond butter
  • ¼ teaspoon of vanilla paste


Firstly you want to mix all your biscuit ingredients together in a large bowl. Make sure you stir this well to evenly distribute the sticky almond butter.

Then use either a small cookie cutter or something similar shaped to cut out your even biscuits. This made 26 little circles for me so 13 macaroons. Bake these in the oven for around 8-10 minutes or until they are golden brown on the outside.

You then want to blend all of your filling ingredients together in a blender. Make sure you blend well to remove as many lumps as possible. Spoon this mixture onto half of you cooked biscuits and then place another biscuit on the top to create the macaroon.

And you’re done! This is amazingly easy but tastes like you’ve been slaving away in the kitchen for hours. They also look very impressive!

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