photo provided courtesy of elanaspantry.com
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Summer is here for my kids…yay!!! School just got out and I couldn’t be happier. I just made these Egg-Free Paleo Macaroons and they are in the oven as I type. The macaroons came together insanely fast and I already had all of the ingredients in my pantry. If the batter is any indication, these are going to be amazing.
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Recipe provided courtesy of Elana’s Pantry
- 1 ½ cups shredded coconut
- 1 tablespoon coconut flour
- ⅛ teaspoon celtic sea salt
- 2 tablespoons coconut oil
- ¼ cup honey
or agave nectar
- 1 tablespoon vanilla extract
- In a food processor
, combine shredded coconut and coconut flour
- Pulse in salt, coconut oil, honey, and vanilla
- Dough will form a ball
- Scoop batter 1 level tablespoon at a time onto a parchment paper
lined baking sheet
- Bake at 350° for 7 minutes
- Cool and serve
Makes 12 macaroons
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For a printable version of this recipe click HERE.