Makes about 12-15 cookies
Passover is just around the corner and these macaroons are not only melt-in-your-mouth delicious but they’re super healthy too! The combo of healthy fat from the coconut with lemon is very healing for your liver’s immune system. These are perfect to share with family, friends, include in lunchboxes or an anytime treat. Gluten-free, dairy-free and KID APPROVED!
1 ½ cup shredded unsweetened coconut
¼ cup almond flour
2 tbsp. coconut oil
¼ cup maple syrup
1 tbsp. fresh lemon juice
Zest from 1 lemon
1 tsp. vanilla extract
Pinch sea salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat baking mat.
Add all the ingredients to a food processor and pulse until the mixture is combined well – about 30 seconds. Coconut shreds are much smaller but can still be noticeable.
Using a cookie scoop or spoon, scoop out firmly packed balls of mixture and place on the baking sheet.
Bake for about 12-15 minutes and until golden brown on the bottom. Let cool for at least 10 minutes on baking sheets before transferring to wire rack or plate to cool completely.
Cookies can be stored in an airtight container at room temperature for about 4 days, in the refrigerator for up to a week, and freezer for 6 months.