Almond Coconut Macaroons

Exclusive Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig

These fluffy macaroon cookies make a satisfying substitute for the standard sugary version. Add a few dark chocolate chips to create a perfect, homey dessert.

Preparation time: 5 minutes

Total time: 15 minutes

Makes 8 to 12 servings (24 cookies)


  • 1 1/2 cups almond flour
  • 1 cup unsweetened finely shredded coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons avocado oil
  • 1/4 cup honey
  • 1 egg, beaten
  • 1 teaspoon pure vanilla extract


Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Combine the almond flour, coconut, salt, and baking soda in a large bowl until well mixed.

In a separate bowl, whisk together the oil, honey, egg, and vanilla.

Mix the wet ingredients into the dry ingredients with a spatula until well combined.

Using a round tablespoon or small ice cream scoop, spoon 1 heaping tablespoon of the dough onto the prepared baking sheet; repeat to make 24 cookies, spacing them 1/2 to 1 inch apart. Distribute any remaining dough among the cookies.

Bake for 7 to 9 minutes, or until the tops are golden brown.

Calories: 104 (Per cookie)

Carbohydrate: 6 g

Protein: 2


Vegan Version: Omit the egg and increase oil to 1/2 cup

Chocolate Chip Cookies: Add 1/4 cup (about 1 1/2 ounces) dark chocolate chips (at least 70% cocoa) to the batter before scooping.

Snickerdoodles: Add 1 teaspoon ground cinnamon.

Add other spices likes ground cardamom or essential oils or citrus zest like lemon, orange, or tangerine.

For more, check out Always Delicious by David Ludwig, MD, PH & Dawn Ludwig. Published by Grand Central Life & Style. Copyright © 2018 David Ludwig, MD, PH & Dawn Ludwig.

Available March 06, 2018 Amazon, Barnes & Noble, iBooks