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Coconut Macaroon Cookies

with Flaxseed
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Coconut Macaroon Cookies
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
383
calories
Calories
0
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Nutritional values

1 dozen contains
(Percentage of daily recommendation)
Calorie383 kcal(18 %)
Protein4.98 g(5 %)
Fat22.61 g(19 %)
Carbohydrates40.78 g(27 %)
Sugar added14 g(56 %)
Roughage5.07 g(17 %)
Vitamin A2.73 mg(341 %)
Vitamin D0 μg(0 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.04 mg(4 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.22 mg(16 %)
Folate13.95 μg(5 %)
Pantothenic acid0.35 mg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.11 mg(1 %)
Potassium464.59 mg(12 %)
Calcium51.88 mg(5 %)
Magnesium53.58 mg(18 %)
Iron2.34 mg(16 %)
Iodine0.83 μg(0 %)
Zinc1.13 mg(14 %)
Saturated fatty acids15.36 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1 cup
1 tablespoon
2 tablespoons
1 tablespoon
ground flaxseed
0.333 cup
¼ teaspoon
¼ teaspoon
¼ cup
1 tablespoon
¼ cup
Pistachio (chopped)

Preparation steps

1.
Preheat you oven to 335 degrees F. In a medium bowl mix the shredded coconut, cornstarch, coconut flour, flaxseed meal, sugar, baking powder and salt.
2.
Add 1/4 cup coconut milk, vanilla extract and pistachios and mix well. Knead for a minute to make a dough. Let the dough sit for 5 minutes. Shape into discs and place on a baking sheet lined with parchment paper. Bake for 19-20 minutes or until medium brown at the bottom.