Tuesday, 5 June 2012

Chocolate Macaroons

1/2 cup honey
1/3 cup coconut oil
1 teaspoon salt
1 tablespoon real vanilla extract
3.5 cups medium or large unsweetened flaked coconut
2/3 cups cocoa
1/2 cup almond meal (you could just use finely shredded unsweetened coconut flakes if you don’t have almond meal)

Melt honey on low heat on the stovetop. Try to keep the heat as low as possible so as to keep all the beneficial enzymes and such. Add coconut oil, melt all together.

Add flaked coconut and stir. Add salt and vanilla extract. Stir.

Add the almond meal. (you can just use unsweetened finely ground coconut instead - however i did once and didn't like it as much.)

Add in the cocoa, then stir it all together with a wooden spoon.

When all of the ingredients are mixed, drop by the spoonful onto a cookie sheet (i used a Tablespoon measuring spoon!). I lined mine with parchment paper 

Place them in your freezer for at least 20 minutes - then store in an air-tight container in the fridge.

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