ALMOND FLOUR MACAROONS
(Paleo, Dairy/Gluten/Egg/Refined Sugar Free)
Ingredients:
3/4 cup HONEYVILLE FARMS blanched almond flour
1 1/2 cup unsweetened shredded coconut
1 cup freeze dried raspberries (fresh will not work here)*
1/4 cup raw honey or vegan alternative
1/4 cup coconut oil, liquid
2 teaspoons vanilla extract
Pinch of unrefined sea salt
*I used HONEYVILLE FARMS
Directions:
In a mixing bowl (or food processor), combine the almond flour, coconut and raspberries. Process until will combined.
Transfer to a large bowl.
In a separate bowl, mix together the honey, coconut oil, vanilla and salt until well blended.
Add the honey mixture to the dry ingredients and stir until well combined.
Using a rounded “measuring” tablespoon, scoop up enough dough to fill the tablespoon. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.
Bake in a 190-200F (87-93C) oven for about 50 minutes. Allow to cool for at least 10 minutes before transferring. The outside will be dried out slightly and the inside should be soft and chewy.
Store in an airtight container.
Makes about 20 macaroons