Almond Coconut Macaroons


  • one 14-oz. package sweetened flaked coconut
  • 3/4 c. coconut milk
  • 2/3 c. Turbinado sugar
  • 2/3 almond paste (from making almond milk)
  • 3 Tbsp. gluten free all-purpose flour or white wheat flour
  • 1 tsp. vanilla
  • 1/2 tsp. almond flavoring
  • 1/2 tsp. orange zest
  • 1/2 tsp. salt
  • 1/3 c. carob chips
  • 1 tsp. ground flaxseed
  • 1 Tbsp. hot water
  • 3/4 c. raw slivered almonds


  • 1/4 c. carob chips
  • 1/4 c. almond milk


  1. Mix coconut, almond paste, sugar, flaxseed mixed with water, flavorings, flour, carob chips and almonds.
  2. Scoop onto parchment-lined baking sheet and bake at 325 degrees F for 25 – 30 minutes, or until golden around edges.
  3. Melt 1/4 cup carob chips and almond milk together and drizzle over cookies.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.