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COCONUT LEMON MACAROONS

by Dave Kettner July 25, 2017

COCONUT LEMON MACAROONS

I love a macaroon in the afternoon.

Here is a simple and delicious recipe that you can try out with your loved ones.

COCONUT LEMON MACAROONS

Makes about 12-14 1-inch balls
Ingredients:

1 cup shredded, unsweetened coconut
1/3 cup almond meal
2 Tbs. honey
2 1/2 tsp. coconut oil
3 dates, pitted
1/2 tsp. vanilla extract
1 tsp. lemon zest or lemon extract
1/2 tsp. fresh lemon juice
1/8 tsp. sea salt


Directions:
Combine everything together in a food processor and mix until fully incorporated. With clean hands, form in to balls and store in the fridge. If desired, you can roll balls in shredded coconut to coat. You can also press the mixture in a baking dish lined with parchment paper. Let set in the fridge for about half an hour, then remove parchment paper and cut into squares with a cookie cutter or sharp knife.

Dave Kettner
Dave Kettner


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