Vanilla Bean Coconut Macaroons

Vanilla Bean Coconut Macaroons

3/4 cup very fine ground blanched almond flour
1 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 extract
1 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 (I like to use my hands for this as it helps to get the vanilla bean seeds distributed throughout the "dough")

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. For raw macaroons, place in your dehydrator until they are slightly dry on the outside, soft and chewy on the inside. Times will vary depending on the dehydrator and temp used.

Allow the macaroons to sit for at least 15 minute before transferring. They will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled.

Recipe doubles easily! Makes about 1 1/2 dozen.

From: The Mommypotamus
recipe picture
Jenni at The Urban Poser