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coconut macaroons lynnette astaire eat with tom

Coconut Macaroons Recipe - Lynnette Astaire

Tom Schmidt (eatwithtom.com)
These coconut macaroons sweet, filling and store well for at least a week. That is if you can resist eating them all at once…
Course Snack
Cuisine American
Servings 12 -15


  • Ingredients
  • 2 really ripe bananas
  • 1/4 tsp salt
  • 1/4 cup coconut oil
  • 1/4 cup agave
  • 1/2 tsp vanilla
  • 2 cups almond flour
  • 1 cup shredded coconut


  • Peel bananas and place into a large mixing bowl. Smash bananas with a potato masher until fully smooshed.
  • Add salt, vanilla, coconut oil, and agave. Stir to combine thoroughly.
  • Stir in shredded coconut and almond flour. Mixture will begin to stiffen up with the almond flour.
  • Use a tablespoon to dip out a heaping spoonful of mixture. Place in palms and roll in a circular motion to create a ball shape.
  • Eat at least one or two…
  • Place on a parchment lined pan and refrigerate for 30 minutes. After macaroons have firmed up, store in a airtight container.
  • Let’s Eat!