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
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2/3 cup roasted almond / almond meal
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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!)
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1/3 cup honey
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1 tsp vanilla extract
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2 big T cocoa powder
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pinch sea salt
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2 cups finely shredded coconut
directions
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Preheat oven to 160*
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In your food processor grind the almonds and coconut butter until smooth
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Place a medium sized sauce pan on medium heat on the stoveAdd your almond-coconut mixtures, honey and vanilla to pot and stir well
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Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all cocoa powder chunks have dissolved
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Add the sea salt and stir well
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Remove your saucepan from the heat
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Add the shredded coconut to your pot and stir until ingredients are combined
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Line a cookie sheet with parchment paper
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Create 3cm balls of dough and place on lined cookie sheet (wet your hands every few balls to get them to stick together)
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Cook the macaroons for 10-11 minutes (you don’t want to overcook these or the bottoms will burn and turn dry
I made these but found the mixture so dry I had to add cream, to bind the dough. Is the mixture for coconut butter really 3 cups of coconut flakes with only 1 tablespoon of coconut oil and is this melted first?
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Hi Susan, yes you really have to blend the coconut butter for a long while for it to become nice and moist! And sorry, yes please melt the coconut oil first (I’ll amend the recipe now!)
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