Paleo Macaroons
- Number of Servings: 16
Ingredients
3/4 cup very fine ground blanched almond flour1 1/2 cup dried, shredded unsweetened coconut 1/4 cup plus 1-2 tablespoons raw honey 1/4 cup coconut oil 2 teaspoons GF vanilla extract1 vanilla bean pod scraped (optional)Pinch of unrefined sea salt
In a bowl, combine the almond flour and coconut.
In a separate bowl, mix together the honey, coconut oil, vanilla, vanilla bean seeds and salt until well blended.
Add the honey mixture to the dry ingredients and stir until well combined
Using a rounded “measuring” tablespoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the cookie out into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.
Bake in a 195-200F (90-93C) oven for about 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy.
Allow the macaroons to sit for at least 15 minute before transferring.
Serving Size: makes 16 tablespoon size cookies
Number of Servings: 16
Recipe submitted by SparkPeople user ROSEBLACKMAN1.
In a separate bowl, mix together the honey, coconut oil, vanilla, vanilla bean seeds and salt until well blended.
Add the honey mixture to the dry ingredients and stir until well combined
Using a rounded “measuring” tablespoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the cookie out into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.
Bake in a 195-200F (90-93C) oven for about 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy.
Allow the macaroons to sit for at least 15 minute before transferring.
Serving Size: makes 16 tablespoon size cookies
Number of Servings: 16
Recipe submitted by SparkPeople user ROSEBLACKMAN1.
Nutritional Info Amount Per Serving
- Calories: 123.7
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 4.6 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.6 g
- Protein: 1.6 g
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