Banana Bread Macaroons
These cookies are a wonderful spin on the macaroon. They capture all the coconut flavor and texture of a traditional macaroon and blend it with the goodness of old fashioned banana bread. They're a great way to use up leftover bananas without having to make a whole loaf of banana bread. The banana and maple syrup provide a wholesome and natural sweetness and replace the need for refined white sugar or corn syrup, making this recipe a great healthy alternative to the traditional macaroon without sacrificing flavor. And for those with dietary concerns, these cookies are also gluten free, dairy free, vegan, and paleo.
Ingredients
Units:
- Pecan - 1¾ oz
- Coconut Flour - 1¼ oz
- Shredded Coconut (unsweetened) - 5¼ oz
- Ground Cinnamon - 1/8 oz
- Nutmeg - 0.04 oz
- Coconut Oil - 1¾ oz
- Banana - 7⅝ oz
- Maple Syrup - 2⅝ oz
- Vanilla Extract - 1/8 oz
Servings
35 cookiesDirections
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