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
Jenni at The Urban Poser