Vanilla Strawberry Coconut Macaroons
3/4 cup blanched almond flour
1-1/2 cups finely chopped unsweetened shredded coconut (use the really fine shredded coconut)
1/4 cup plus 1 tablespoon raw honey
1/4 cup coconut oil, liquid (if you don't have liquid coconut oil, just melt some over a low heat on the stove)
2 teaspoons pure vanilla extract
pinch of sea salt
1/4 cup freeze dried strawberries, chopped but not crushed
Preheat oven to 190 degrees Fahrenheit. In a bowl, combine almond flour and coconut. In a separate bowl, mix together honey, coconut oil, vanilla and salt until well blended. Add honey mixture to the dry ingredients and stir until well combined (use you hands it works better). Mix in strawberries. Using a rounded measuring tablespoon (I used a large scoop). Drag it on the side of the bowl gently pressing the macaroon dough into the scoop. Turn the scoop upside down and tap it on side of the bowl letting the dough fall into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough. Bake for about 50 minutes (mine took a little longer). They should not brown. Allow to cool at least 10 minutes before transferring them to a container. The outside should be dried out slightly and the inside should be soft and chewy. Makes about 20.
The next time I make this I am going to try coconut flour and see how they come out. So that someone who is allergic to nuts can eat this. I guess you can say it will be my next experiment.