We love macaroons at my house. I mean really, what’s not to love? Well, except the sugar. I was shocked to discover the amount used in traditional macaroons, so I created one that fits dietary preferences better.
Using some leftover, cooked down apples from our apple picking last fall combined with warm, apple pie spices make these apple pie macaroons sweet enough on their own, however I did add some maple syrup this time around. It could surely be left out. Free of eggs, dairy, gluten, and nuts; these macaroons are appropriate for those on many gut healing protocols.
Vegan Apple Pie Macarons
Yield: 16
Apple Pie Macaroons
Macaroons that taste like apple pie. Free of gluten, nuts, and eggs . AIP compliant.
prep time: cook time: total time:
ingredients:
- 2 cups shredded coconut
- 1 cup apples (cored and cooked down. Measure after cooking down)
- 1/4 cup coconut oil (melted)
- 2 TB coconut flour
- 1 TB cinnamon
- 2 tsp nutmeg
- 1 tsp allspice
- 1 tsp sea salt
instructions:
How to cook Apple Pie Macaroons
- Stir together spices and salt and add to coconut flour
- Stir in coconut oil
- Stir in cooked apples with juices
- Stir in shredded coconut
- Scoop by spoonfuls (I use and ice cream scooper approx 2 TB/scoop) onto parchment lined cookie sheet
- Bake at 350°F for 25 minutes or until edges are golden brown
- Allow to cool before removing from pan