Thanks so much. And this year we have some of the hubs’ family visiting from South Africa for Christmas. Whether you call these no bake coconut macaroons, … Glad you enjoyed them! Hi Nancy – Let’s start with the cornflakes. I think I saw a chocolate cheesecake covered with ganache and shavings of chocolate on top. I love all these flavors together! I used a cookie scoop to form them and place them on parchment paper to cool and firm. Filed Under: AIP Dessert & Snack recipes Tagged With: autoimmune protocol, carob, chocolate, coconut, dessert, easy, macaroons, no bake, paleo About Sophie Van Tiggelen Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. I put them in the fridge (one pan) and freezer (the other) which helped and am storing them in the fridge….will they turn to goo outside the fridge? I can see how that wording may have been confusing. Here you’ll find delicious HEALTHY recipes, inspirational travel, and lifestyle, all served with a side of cheeky banter. Cornflakes?? It sounds like some of the ingredient amounts might have been a bit off. Yummy! Sadly I did not, but he’s put in a formal request for more. Notify me via e-mail if anyone answers my comment. Hi there! Even people that don’t like coconut have 2 or 3! Mine won’t firm up, they are sticky to the touch. We are big caramel lovers and these super easy cookies were always a hit! Be wary that honey is not strictly vegan and that brown rice syrup is not overly sweet, but SUPER sticky! I would think they’d be fine frozen for a couple weeks. I already have a recipe for keto coconut cookies, so I wanted something different! They taste like a almond joy! Only change I made was to toast the coconut a wee bit before I added it. I would think freezing should be fine. Preheat oven to 325°F (163°C). Will the CC harden enough after cooling? Making these vegan and keto coconut no bake macaroons is ridiculously easy! Please respect your readers and figure out what’s wrong. For the coconut cream, place an unshaken can of unsweetened coconut milk in the fridge for several hours. Peanut Butter Chocolate Chip Macaroons Stir in the egg whites until everything comes together. Store at room temperature in an airtight container. Use a cookie scoop to drop the mixture onto parchment-lined baking sheets. Normally I put our tree up so early that by the time the actual day of Christmas rolls around, it’s getting a little droopy. They were coming apart a bit when I was putting choc on bottoms. Just made these for Christmas entertaining…they are so delicious! Do you have any sort of time guide for how long until they should be firm? #foodbloggerproblems. Allow everything to melt, stirring often so that the mixture doesn’t boil. I haven’t tried it, but have thought about it before too. I will let you know how they freeze. I have updated many recipes when necessary, but given that I have made these cookies literally DOZENS of times, I KNOW they work. In fact, they are great for weekly meal prep and can be made ahead in bulk by doubling or tripling the recipe. I’ve never heard of kraft Caramels. My measurements are not wrong. These are so so good! Seem better now. Then, using your hands, form small balls of dough. Scoop. Do you just use regular D milk? If you try them and have a specific question, please let me know. Thanks. If you can find macaroon style coconut, that is an even better option, as it is finely milled (often referred to as desiccated coconut). Hi there- I haven’t tried, but the sticky sweetener helps hold it! They are still amazing but gooey. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey. Which makes it hard to go get a tree outside could be that a little Crisco place... 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