These fluffy macaroon cookies make a satisfying substitute for the standard sugary version. Add a few dark chocolate chips to create a perfect, homey dessert. (See more recipes from Always Delicious).
Almond Coconut Macaroons
- 1 1/2 cups almond flour
- 1 cup unsweetened finely shredded coconut
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons avocado oil
- 1/4 cup honey
- 1 egg, beaten
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine the almond flour, coconut, salt, and baking soda in a large bowl until well mixed.
- In a separate bowl, whisk together the oil, honey, egg, and vanilla.
- Mix the wet ingredients into the dry ingredients with a spatula until well combined.
- Using a round tablespoon or small ice cream scoop, spoon 1 heaping tablespoon of the dough onto the prepared baking sheet; repeat to make 24 cookies, spacing them 1/2 to 1 inch apart. Distribute any remaining dough among the cookies.
- Bake for 7 to 9 minutes, or until the tops are golden brown.
Recipe from Always Delicious by David Ludwig, MD, PH & Chef Dawn Ludwig. Published by Grand Central Life & Style. Copyright © 2018 David Ludwig, MD, PH & Dawn Ludwig.
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