Egg-Free Paleo Macaroons
Ready to transport your taste buds to a tropical paradise with these delectable coconut macaroons. This recipe combines shredded coconut, coconut flour, and a hint of vanilla for a chewy and sweet treat that is perfect for any occasion. With a golden brown exterior and a soft, moist center, these macaroons are sure to be a hit with coconut lovers everywhere.
— Constant Cookbook
Ingredients
- 1 ½ cups shredded coconut
- 1 tablespoon coconut flour
- ⅛ teaspoon celtic sea salt
- 2 tablespoons coconut oil
- ¼ cup honey or agave nectar
- 1 tablespoon vanilla extract
Instructions
- In a food processor, combine shredded coconut and coconut flour
- Pulse in salt, coconut oil, honey, and vanilla
- Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes
- Cool for 1 hour
- Serve
Yield
Makes 12 macaroons
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