Egg-Free Paleo Macaroons
Ingredients
-
1½
cups
unsweetened shredded coconut
-
1
tablespoon
coconut flour
-
⅛
teaspoon
celtic sea salt
-
2
tablespoons
coconut oil, melted
-
¼
cup
honey
-
1
tablespoon
vanilla extract
Instructions
- Combine shredded coconut and coconut flour in a food processor.
- Pulse in salt, coconut oil, honey, and vanilla until mixed.
- Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet.
- Bake at 350°F for 7-10 minutes.
- Cool for 1 hour before serving.
Nutrition Facts (estimated)
Servings
12 macaroons
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
1g
Sodium
10mg
Cholesterol
0mg
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