coconut macaroons

sometimes we all want to be a wannabe- the spice girls even made a song about it

this is the story about coconut who envied banana who was the biggest wannabe in town; coconut wanted to be part of the wannabe crowd; coconut debuted as the wannabe macaroon without all that eggy business

in walks almond who wants some of the macaroon action

partnered together they made the cutest & tastiest little coconut macaroons all without turning on the oven

this is what happens when i have a 4 day weekend- YES a f-o-u-r d-a-y weekend! i start  scouring the cupboards & farmers markets trying to find inspiration for my next project along with making up lame stories about coconuts & bananas.

i have been addicted to raw macaroons from the sunflower natural store-  but at $2.95 for 3 it is an addiction that could add up quickly. reading the ingredients they seemed simple enough to recreate so i gave it a go

shredded unsweetened coconut is paired with raw almonds, coconut butter (or oil), agave & a pinch of salt

easy peasy lemon breezy...or should it be almond breezy

cut into mini's they are almost too cute to eat

play around with the recipe a bit, perhaps add in cocoa power or raw cacao nibs for a chocolaty twist or sub in pecans or cashews; i am sure any combination of sweet & salty will be great

if you have no agave on hand try some honey or maple syrup- if that fails just eat it by the spoonful

i noticed that these were a bit sticky when first formed but when left overnight covered they firmed up a bit

if you are lacking in the mini circle cookie cutter,  free form into little balls and flatten or just scoop by the rounded teaspoon directly onto parchment paper

these coconut macaroons were whipped up in my mini food processor and took a total of 5 minutes

go on and make someones day with a batch of coconut macaroons- i swear if they don't already love you forever they will after receiving these sweet treats

coconut macaroons

makes 12

you will need:

• 1 cup unsweetened organic shredded coconut
• 1/2 cup raw almond slices
• 1 tbsp agave
• 1 1/2 tbsp coconut butter or coconut oil melted
• pinch of pink salt or kosher salt

assembly:

• in a food processor pulse coconut & almonds until fine crumbs form
• add in agave, salt & coconut oil pulse until combined and a ball is formed
• turn ball onto parchment paper and form into a disc about 1/2 inch thickness
• cut or form into small circles/discs
• continue forming/shaping/cutting remaining mixture until all mixture is used
• store at room temp or in the fridge

enjoy!

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