Indulge in these delightful vanilla almond cocoroons that are crispy on the outside and chewy on the inside. Made with only a few simple ingredients, these sweet treats are perfect for any occasion. Whether you're looking for a quick dessert or a homemade gift, these cocoroons are sure to impress. Plus, they are gluten-free, dairy-free, and vegan, making them a great option for those with dietary restrictions. So, grab your apron and get ready to bake these heavenly vanilla almond cocoroons!
Ingredients
- 2 cups shredded unsweetened coconut
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup sliced almonds, for topping (optional)
Directions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, almond flour, maple syrup, vanilla extract, almond extract, and salt. Mix until well-combined.
- Using a cookie scoop or tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet. Press each mound down slightly to flatten.
- If desired, top each cocoroon with a few sliced almonds for added crunch and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown.
- Remove from the oven and let the cocoroons cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, store the cocoroons in an airtight container at room temperature for up to one week.
- Enjoy these delicious vanilla almond cocoroons as a sweet snack or serve them alongside a warm cup of tea.
