Certain Sunday afternoons just feel like they were meant for baking. Considering I am not a huge fan of baking, it’s a good thing that these macaroons required no oven whatsoever!
Coconut oil, which is solid at room temperature, is heated and used to hold together all of the ingredients (all 5 of them). The fleshy, dried coconut combines with the almond meal flour to create a bite-sized replica of a macaroon cookie but with fewer ingredients. There are so many variations on this concept that I cannot wait to try (chocolate!) but for now I started with the basics.
What will you need?
1.5 cups unsweetened, shredded coconut
1 cup almond meal flour (I used Bob’s Red Mill brand)
1/2 cup coconut oil
1/4 cup honey
1 tsp sea salt
How do you make it?
In a large bowl, combine the shredded coconut, almond meal flour and sea salt. Set to the side.
In a small saucepan, slowly melt the solid coconut oil. Add in the honey and bring so a light simmer.
Pour the melted mixture over the dry ingredients and stir to combine completely.
Using a small round tool (I just used my tablespoon), scoop up some mixture and pack it firmly, allowing the excess oil drip out. Place the rounds on a baking sheet that is covered with wax paper. Place in the freezer to allow the coconut oil to solidify again and hold everything together.
It’s that simple! And I’m not going to lie… these tasted really, really good.