The other day well clearing out my inbox I came across this very Coconut Macaroon Recipe that calls for ZERO refined sugars, egg, unhealthy fats, is totally gluten free, and if it weren’t for the honey (which I’m sure you can replace with Grade B Maple Syrup) would be 100% vegan! Yummerz!!!
This recipe is simple, quick, and leaves you with plenty of room to play and experiment with a variety of flavorings.
Here’s what you’ll need to get started:
- 1 1/2 Cups Coconut Flakes
- 1T Coconut Flour
- 2T Coconut Oil, softened
- 1/4 Cup Raw Honey
- 1T Vanilla Extract
- Himalayan Pink Salt
Preheat oven to 350 degrees
Add the dry ingredients to a food processor and pulse until mixed well (I have a feeling this recipe will come out just as good using a whisk or hand mixer. Go for it and let me know!)
Add remaining ingredients, including a few cracks of pink salt, and blend until you have a nicely blended and slightly moist mixture. If it’s too dry, add extra coconut oil or honey. If too wet, add a bit more coconut flour.
Lightly coat a pan with coconut oil or line with parchment paper.
Scoop out tablespoon portions, mold by hand, and sprinkle with extra coconut flakes if you have to spare. (You can also add a bit of orange zest or sprinkle cacao powder or cinnamon. I didn’t try this with my first batch, but these variations sound yummy!)
Bake for 10 minutes or until tops are brown
Once your wonderfully scented macaroons are done, let them sit for a few minutes before moving to a new tray. To get that crispy on the outside and perfectly chewy consistency on the inside, let these set in the fridge overnight… But I must confess, the smell made it so incredibly hard to resist that I ate two after about 20 minutes of waiting 🙂 Worth every bite!
Recipe by Shana from Wellness Today