This recipe puts a fun “clean” and simple spin on traditional coconut macaroons – light and crispy with the perfect touch of sweetness!!
What you’ll need:
1/4 cup coconut oil, melted
1/4 cup all natural almond butter
1 whole egg
1/2 cup coconut palm sugar
2 cups rolled oats
1 cup unsweetened shredded coconut
A dash of sea salt and cinnamon
Amberlyn Chocolates dark chocolate chunks or other extra dark chocolate chunks.
What you’ll do:
1. Preheat oven to 325 degrees.
2. Beat the oil, almond butter, egg, and sugar together until smooth. Add the oats, coconut, salt, and cinnamon. Mix until well combined.
3. Scoop rounded tablespoons of dough onto a baking sheet lined with parchment. Should make 22 cookies.
4. Bake for 8 minutes. Remove from oven and press a chocolate chunk in the middle of each macaroon. Let cool 5 minutes and transfer to a cooling rack. Enjoy!!