Chocolate and Coconut Macaroons

WINNER ! BANTING RECIPE ! DAIRY FREE!

I was dying for a sweet dairy free treat this weekend – and stumbled upon a similar recipe, which just required some bantingcook tweaking!

ingredients

• 2/3 cup roasted almond / almond meal
• 2/3 cup coconut butter (blend 3 cups coconut flakes with 1T melted coconut oil until it becomes smooth and creamy – this take patience but makes all the difference in these being moist!)
• 
• 1/3 cup honey
•  1 tsp vanilla extract
•  2 big T cocoa powder
•  pinch sea salt
•  2 cups finely shredded coconut

directions

• Preheat oven to 160*
• In your food processor grind the almonds and coconut butter until smooth
  
• Place a medium sized sauce pan on medium heat on the stove
  Add your almond-coconut mixtures, honey and vanilla to pot and stir well
• Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all cocoa powder chunks have dissolved
  
• Add the sea salt and stir well
• Remove your saucepan from the heat
• Add the shredded coconut to your pot and stir until ingredients are combined
  
• Line a cookie sheet with parchment paper
• Create 3cm balls of dough and place on lined cookie sheet (wet your hands every few balls to get them to stick together)
   
• Cook the macaroons for 10-11 minutes (you don’t want to overcook these or the bottoms will burn and turn dry
• 

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