28 November 2011

coconut macaroons.

i experimented with these cookies a couple of weeks ago, and was pleased with the end result. i always have coconut around the house, and thought these would make a tasty treat. and the coconut oil gives them a delicious, buttery flavor. they can be eaten raw, but i think best straight out of the oven, toasty and warm. fast, easy and delicious.

*try dipping the macaroons in chocolate for a more decadent treat...

coconut macaroons
{could-be raw, vegan and gluten-free}

2 cups finely shredded coconut (sweetened or unsweetened)
1 1/2 cups almond or coconut flour
1/2 cup agave syrup (or can use honey)
1/4 cup coconut oil, melted
1/4 cup brown rice syrup (or maple syrup would work as well)
1 tsp vanilla
1 tsp almond extract
1/4 tsp salt

combine all ingredients in a large bowl and mix together until evenly combined.

using a small ice cream scoop, scoop mixture and press in tightly. remove macaroon from scoop, and press together to form a well-formed macaroon with a rounded top.

can be placed in the fridge at this point, and eaten raw....or place in a oven preheated to 375 degrees and cook for 10 minutes or until the tops are golden brown.

enjoy. xo.


The Neilson Family said...

These look super yummy! I think I might have to give them a try! It was so great to see Cort tonight. So sad we weren't able to see you and Noah! Soon.

Kristen M said...

You are my hero for posting this as I am off dairy, gluten, etc basically off everything that is so yummy. I am going to make these.