Blonde Macaroons

I hate coconut and I LOVE these cookies. Go figure. Uber healthy. WIN!

Makes about 22 tiny and perfect macaroons

2 2/3 c shredded, unsweetened coconut (1 bag of Let’s Do Organic brand)
2 c additional shredded, unsweetened coconut
3/4 c pure maple syrup
1 1/4 t vanilla
1/2 t almond extract
1/4 t salt

Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.

Take one bag of the coconut and blend it in the food processor until it makes coconut butter. You’ll have to scrape down the sides a few times. It’ll be butter like but still grainy.

Add the rest of the ingredients and mix well. The batter should still be sticky.

Drop onto a cookie sheet lined with parchment paper with a tablespoon scooper and keep them in the exact shape they come out of the scooper.

Bake for 22-26 minutes making sure they don’t burn! Let them REST ON THE COOKIE SHEET for another 25 minutes to firm up. They’ll be crisp and golden brown on the outside and buttery on the inside.

They are awesome at room temp or slightly warm. Just not the same cold! You can drizzle dark chocolate over the top to make them extra decadent.



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