Almond & Coconut Macaroon Granola

I’ve been on a complete macaroon kick since making the Coconut-Oat Macaroons after which the Lemon Coconut-Oat Macaroons.

Sadly, my try at macaroon ice cream was a flop, however this granola fulfilled my expectations!

The pre-baked granola combination appears just like the batter for these macaroons, no?

It smells similar to it, too. Particularly when baking within the oven.

Make sure you test on the granola, as it’s going to begin to brown across the edges earlier than the middle. A fast toss mid-bake guarantee even crisping.

At this level, you’ll have an amazing urge to eat the piping scorching granola.

Struggle this intuition. It will likely be troublesome and nearly painful, however not as a lot as a burnt tongue.

I communicate from expertise.

This granola is much less clumpy than others I’ve made, and I attribute that to using all oats as an alternative of a mix of oats and puffed rice cereal.

It is usually fairly crisp, so in case you choose a chewy granola, merely bake it for much less time at a decrease oven temperature.

These disclaimers apart, this granola is scrumptious!

It tastes just about like crumbled and toasted macaroons, which is exactly what I used to be aiming for.

Almond & Coconut Macaroon Granola

Printer-Pleasant Recipe

yield: 8 servings


  • 3 cups quaint rolled oats
  • 1/4 cup unsweetened applesauce
  • 2 Tbsp coconut butter, melted (you may simply make this by whirring unsweetened shredded coconut in a meals processor till a drippy butter types – see this submit for step-by-step directions)
  • 1/4 cup + 2 Tbsp pure maple syrup, ideally Grade B
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1/4 tsp salt
  • 1/2 cup sliced almonds
  • 1/2 cup unsweetened shredded coconut (common or diminished fats)


  1. Preheat oven to 325°F. Line a baking sheet with a silicon baking mat or parchment paper.
  2. Place the oats in a big bowl, put aside.
  3. In a medium bowl, whisk collectively the applesauce, melted coconut butter, maple syrup, vanilla extract, almond extract, and salt. Whisk till very easy.
  4. Pour moist components over oats and stir till evenly coated. Fold in almonds and coconut. Unfold combination on the ready baking sheet in an excellent layer.
  5. Bake for 15-20 minutes, or till the perimeters of the granola are starting to show golden brown. Take away sheet from the oven, stir, and bake for a further 10 minutes, or till the granola is golden brown and crisp (for a chewier granola, shave off 3-5 minutes from every baking time)
  6. Take away from the oven and cool utterly. Retailer in an hermetic container.

Dietary Info Per Serving (~1/2 cup) with full-fat shredded coconut:

247.5 energy, 10.8 grams fats, 5.6 grams saturated fats, 34.6 grams carbohydrates, 5.1 grams fiber, 12.5 grams sugar, 5.6 grams protein