Coconut Banana Macaroons

I got an email for this amazing recipe from my Oh She Glows subscription the other day.

I immediately fell in love with the idea. As I do with most of her recipes..

Unfortunately I knew I didn’t have enough coconut for the recipe. At first I was going to just reduce it by half.. then that changed to a quarter of the recipe. That just got way too complicated so I started tweaking.

From all the crazy tweaking came the following amazing recipe. My only problem was that I could not puree the coconut quite enough to make it into smooth butter. My food processor doesn’t quite get the job done – it’s on the list for an upgrade! Despite that one tiny problem, the dough came together pretty nicely.

I brought these little gems into work today and everyone that tried them LOVED them. There were only a few left and I stashed them in my drawer so I would always have an emergency snack available. Well.. for as long as they hold out.

=)

Coconut Banana Macaroons (adapted from Oh She Glows)
1 cup unsweetened coconut
3 dates
1/2 banana
1/2 teaspoon vanilla bean paste
1/8 teaspoon salt
1/2 cup rolled oats

Preheat oven to 300 degrees. Toss the coconut into your food processor and whip that sucker until you get a beautiful creamy coconut butter (or until your food processor can’t take it anymore..). If you would like a tutorial for making coconut butter, check it out here. Add in the dates, banana, vanilla bean paste and salt, pureeing until a smooth batter forms. Pulse in the rolled oats until just fully combined.

Scoop dough out by the 1/2 tablespoon and form into balls. Place on a lightly greased cookie sheet and bake 10-15 minutes or until just golden on bottom. Cool completely on the cookie sheet and devour!

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15 thoughts on “Coconut Banana Macaroons

  1. These sounds amazing! Love that they use of the banana!!

    Wanted to invite you to share them (and other recipes) at a weekly event I host titled Seasonal Sundays- as they fit the theme PERFECTLY!

    Happy Sunday! :)
    Brittany

  2. How cute and delicious. My mom loves coconut and I’m sure she’ll love these macaroons if I made some for her.

    I’m hosting the Culinary Smackdown Battle for March–the theme is Cookies. Would you like to join in for the fun? It doesn’ have to be a new post on your blog. You can pick your favorite cookie from your previous post too. All you have to do is link up your cookie creation. I have some great prizes waiting. Hope to see your entry soon!

    Amy
    http://utry.it/2011/03/culinary-smackdown-battlecookies.html

  3. Macaroons | Food Doodles

  4. Detox Friendly, Vegan, Gluten-free, and Sugar Free Macaroons | Food Doodles

  5. This looks delish! I’m on a detox diet elimination diet right now but really was missing the treats for the holidays. This is perfect! Love coconut. :) I’m going to look for a recipe for a “chocolate” made from carob powder that will set up. The carob chips I found have stuff in them I can’t have. Any help would be great! If I don’t have access to vanilla bean paste or vanilla beans, how much vanilla extract would I use in these?

    • Thanks, Diane! I have been craving these little gems but keep forgetting to buy coconut! I like extremely dark chocolate, so I usually chop up unsweetened Baker’s chocolate and add a tiny bit of some sweetener or I use cocoa powder (you could use carob powder I’m sure) with some molasses to taste and a tiny bit of coconut oil or non-dairy milk. Keep in mind that with the second option the chocolate/carob probably won’t harden. I’m not sure if those ingredients fall along the lines of your detox diet; I’ve never done one myself. As for how much vanilla extract, I would probably start with a 1/2 teaspoon and then adjust the taste to your liking after the batter comes together. I hope I was able to give you some information that will help! Enjoy and have a happy holiday season! =)

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