On my most recent trip to Phoenix with the hubs, we woke on Saturday with no plans, so we decided to peruse a local farmer’s market and what all the locals were offering. I saw so many things from plants to meats, from cheese to candies. These have inspired me to make some macaroons that are not filled with a bunch of processed junk! Plus, as an added bonus, that they are PALEO! I know that most people are not following a Paleo diet, but these macaroons are so tasty, anyone will enjoy them!
I don’t have a sweet tooth, I have a shark’s mouth full of sweet teeth that keep regenerating. No matter how many times I purge myself of sugar, I crave something sweet, and if it is coconut flavored, even better. The hardest thing about going Paleo is the lack of sweet treats! There are only so many dozen or so dark chocolate bars that I can eat before I want something different. I have always loved macaroons, probably because they are made primarily of coconut, and they satisfy my cravings for something gooey. These little gems just hit the spot!
The combination of almond meal along with coconut flour create just the right texture and flavor!
I love this recipe because you can just dump all the ingredients in the food processor and pulse until the dough starts to come together.
Once the dough is the ready, I use a small ice cream scoop. You can use a tablespoon or something roughly the same size. Just round out the macaroons before placing on the baking sheet.
Toss in the oven and bake until edges start to brown. Remove from oven and let sit on the baking sheet and cool for one hour. Then you can store in an airtight container for up to a week. Since there are no eggs, they don’t require refrigeration!
- 1 cup shredded coconut (dried, not fresh)
- ¾ cups coconut flour
- ¾ cups almond flour
- ¼ cup honey
- ¼ cup coconut oil
- 2 teaspoon vanilla
- 1 vanilla bean scraped
- Pulse all ingredients in a food processor until dough starts to come together.
- Use a tablespoon or small scoop and place on parchment lined baking sheet.
- Bake at 325 for 10 minutes.
- Cool on baking sheet for 1 hour.
- Store in airtight container for up to 1 week.