Nothing makes for mustering some serious holiday happy like a dessert that is; delicious, attractive, affordable, easy, and healthy. Yes please! I present to you, my coconut macaroons, a tiny bite of big joy. Macaroons are type of small circular cake, typically made from ground almonds, coconut or other nuts. They look pretty on the dessert table and are simple to make. Whipping up a batch is as easy as pulse, scoop, pop them in the oven, then refrigerate. It doesn’t get any easier than that for your next holiday party or cookie exchange! This is a healthy version with no refined sugar, and just wholesome ingredients. As with any dessert, treat treats like a treat.
vegan & gluten-free
3 cups shredded coconut, raw and unsweetened
3 medjool dates, pitted
1/2 cup honey or agave nectar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Preheat the oven to 200 degrees. Pulse all of the ingredients in a food processor until thoroughly mixed. Use a melon baller to scoop out the mixture into balls and place each macaroon on a cookie sheet lined with a silpat baking mat. Bake in the oven at 200 degrees for 1 hour and 15 minutes, or until golden. At this point they will crumble if touched. Leave the macaroons on the baking sheet and refrigerate them until firm, about one hour. Store them in an air-tight container. May be made one week in advance.
From our kitchen to yours,