Made with almond flour, these low-carb coconut macaroons are golden on the outside and chewy on the inside. A treat for your taste buds!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
3⁄4 cup almond flour
1 1⁄2 cups unsweetened coconut, shredded
1⁄4 cup raw, organic honey
1⁄4 cup coconut oil
2 teaspoons vanilla extract
1 pinch sea salt
- In a bowl, combine the flour and coconut. In a separate bowl, mix together the honey, oil, vanilla and salt until well blended. Add the honey mixture to the dry ingredients and stir until well combined.
- Preheat the oven to 195–200 degrees F, and line a baking sheet with parchment paper. Using a rounded “measuring” tablespoon, scoop the macaroon dough into your hand and place on the baking sheet. Repeat with the rest of the dough.
- Bake for about 45 to 50 minutes. The outside should be dried out a bit and the inside should be soft and chewy. Allow the macaroons to sit for at least 15 minutes before transferring. They’ll be quite delicate while still warm but very sturdy once cooled.
- Many people love these macaroons chilled.