February 21 2020 – Chris McIntosh
Lemon + coconut macaroons
Gluten free, dairy free, vegan
1 1/2 cups shredded coconut
1/4 cup almond flour
2 TBSP solid coconut oil
1/4 cup maple syrup or honey
1 1/2 TBSP fresh lemon juice
Zest of 1 lemon
Pinch of pink salt
1 TSP alcohol free vanilla extract or one vanilla pod
Preheat oven to 160 degrees
Combine all the ingredients in a food processor and pulse a few time until all ingredients are combined.
Using a wet measuring tablespoon scoop out firmly packed balls of the mixture and place evenly on a baking tray lined with baking paper.
Bake for 12-14 minutes or until the tops a lightly golden.
Makes 12-16 cookies
Store in an air tight container once cool in the pantry.