With Easter just a few days away I had to whip up some more Coconut Bunny Tails, aka Macaroons! I’m a big fan of coconut and macaroons, and even French macaroons but today I’m making macaroons. Quick easy and always delicious I will take any excuse to make them, even if I have to call them Bunny Tails. Haha! My youngest daughter, my husband, and I along with my mom and dad really like them. I made some last week and was going to play around a little with some fun ones before posting but they are just so simple and good I ate them all and didn’t want to mess things up playing so here I am making more to share with my parents, and yes more for myself. I did play around a little though because I couldn’t help it and make some with Sweet Spreads CocoNutter Vanilla Cupcake and some with Cinnamon Roll in place of plain coconut butter. They are all so delicious! Did I mention that these little cookies are full of fiber and healthy fats and fill you up pretty quick? Yes you can still over do it with healthy cookies too though. I just love the simple ingredients in these and they are also gluten free and vegan so they are great to take to Easter or any get together where people may have food allergies or sensitivities. Call them macaroons or call them Bunny Tails, either way they are just as delicious and a perfect treat anytime!
Are you a fan of macaroons?
Coconut Bunny Tails aka Coconut Macaroons
Makes 20, slightly smaller than golf ball size, balls
2c shredded, unsweetened coconut
1/4c coconut flour
3/4c canned full fat coconut milk (used So Delicious Culinary Coconut Milk, Original)
1/4c coconut butter (used Artisan and also Vanilla Cupcake and Cinnamon Roll Sweet Spreads CocoNutter for the other batches)
1/3c pure maple syrup
1/2 tsp pure vanilla
pinch sea salt
Preheat oven to 350F, prepare a baking sheet with a silpat mat or line with parchment paper and set aside. Combine all ingredients cook on the stovetop until it’s firm enough to scoop out. Let cool slightly until you can grab spoonfuls and roll into balls. Place balls on the prepared baking sheet and bake for 15-20 minutes. You want them to look dry on the outside, toasted, and golden. I personally like mine not too golden on the outside and all so I cook mine for 15 minutes and then shut the oven off and crack the door open with a rolled towel and let them cool. Let cool before removing from the baking sheet as they will dry and firm up as they cool. Place them on a baking rack to continue cooling as you do not want to package them up until they are completely cooled. Place in an airtight container and keep for up to a week, if they last that long! Enjoy!