1 heaping Cup Unsweetened Shredded Coconut
¼ Cup Coconut Oil
5 Tbsp. organic Cocoa or Cacao Powder (vanilla version at bottom)
2 Tbsp. Organic 100% Maple Syrup
½ tsp. Vanilla
1/8 tsp. Sea Salt
Pulse coconut in a food processor a few times.
Pulse coconut in a food processor a few times.
Add the remaining ingredients and mix thoroughly, scraping down sides if necessary.
Scoop small balls with a batter scoop (or roll by hand, which is kinda messy) and place in a dish lined with parchment paper.
Refrigerate immediately and store in a covered dish in your fridge or freezer.
Makes 10-15 macaroons, depending on size.
Makes 10-15 macaroons, depending on size.
NOTE: *for the vanilla macaroon version, I substituted the cacao powder for 8 Tbsp. of blanched almond flour
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