Lemon + coconut macaroons

Gluten free, dairy free, vegan

Ingredients

1 1/2 cups shredded coconut

1/4 cup almond flour

2 TBSP solid coconut oil

1/4 cup maple syrup or honey

1 1/2 TBSP fresh lemon juice

Zest of 1 lemon

Pinch of pink salt

1 TSP alcohol free vanilla extract or one vanilla pod

Method

Preheat oven to 160 degrees

Combine all the ingredients in a food processor and pulse a few time until all ingredients are combined.

Using a wet measuring tablespoon scoop out firmly packed balls of the mixture and place evenly on a baking tray lined with baking paper.

Bake for 12-14 minutes or until the tops a lightly golden.

Makes 12-16 cookies

Store in an air tight container once cool in the pantry.