Do you all know how much I love coconut? I mean, I love the taste, the smell, the texture, the many many health benefits, I even love the way it looks.
Seriously, how cute is that? I like to say it too: "co-co-nut." Fun ;)
Anyway, I'm all about simple lately and I wanted to make a macaroon that was similar to the ones I've been eating, Coco-roons. And, I wanted to make some that didn't contain egg as I am trying to be aware of how many eggs I'm eating (because I eat A LOT of eggs).
2 cups unsweetened, organic coconut
3 tbls almond meal (I used mine leftover from homemade almond milk)
Dash of sea salt
1/3 cup + 1tbls 100% pure maple syrup
1/3 cup coconut oil (melted)
Combine the coconut, almond meal and sea salt. Add in the maple syrup and stir until well incorporated. Pour the coconut oil overtop and combine thoroughly so that a 'batter forms.'
It should be wet enough so that you can form the macaroon without it falling apart. If it's too dry, add a little bit more of both the coconut oil and the maple syrup.
Form the macaroons and bake on parchment paper at 350° for about 12 minutes or until the tips start to turn light brown.
Yields ~ 8-10 macaroons
Store in the refrigerator to harden and keep fresh. These are perfectly sweet and satisfying...