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Coconut Banana Macaroons Recipe

Ingredients

  • 1 cup unsweetened coconut
  • 3 large dates
  • 1/2 banana
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup rolled oats certified gluten-free if that's an issue

Instructions

  1. Preheat the oven to 300 degrees.  Blend just the coconut in your food processor till it becomes butter.  Add the remaining ingredients except the oats and blend well then add in the oats and pulse just till combined.  Scoop by half tablespoon full onto a lightly greased sheet and bake for 15-20 minutes just till the bottoms are golden(this took me a few more minutes and they turned out just fine).  Cool completely before dipping in chocolate if desired. For the chocolate(keep in mind some chocolates aren't vegan if you're baking for someone who is), I would use about a half a cup of chocolate chips and about 1-2 teaspoons of coconut oil and see how far that goes.  I dipped mine in chocolate when there were only a few left so I'm not 100% sure of how much it will take.  I melted the chocolate and oil in the microwave, being careful not to burn(heat for 10-20 seconds, stir, and repeat till smooth) and then dipped each cookie individually and placed on a wax paper(or silicone baking mat)lined baking sheet.  When they were all dipped I put them in the fridge for 10 minutes just till the chocolate set.  The chocolate will melt very easily due to the coconut oil which tastes great but can make a mess, so be careful and store them in a cool place.