Yields:
1 Serving
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
35 Mins
Total Time:
1 Hr 5 Mins
Vegan, gluten-free, and delicious key lime macaroons. Add some lime zest or fresh key limes for an extra kick.
If you don’t have coconut butter, it can be made by putting shredded coconut through a food processor for about 20 minutes, scraping the sides every few minutes. It should turn into a liquid. Important note: Do this separately. Don’t add any other ingredients until the coconut butter is fully made.
Ingredients
Adjust Servings
Instructions
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Section 1 - (Optional) Coconut Butter
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(Optional - adds 20-30 minutes in prep time) If you don't have coconut butter handy, take 1.25 cups of unsweetened shredded coconut and add it to the food processor.
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Let it run until the coconut starts sticking to the sides, then scrape it and repeat for approximately 20 minutes until the coconut is starting to form a liquid.
Section 2 - The Rest Of The Cookies
- Preheat oven to 325 and put parchment paper on a cookie sheet
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Add Almonds to food processor with the Coconut Butter.
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Pulse until the mixture reaches a light crumbly consistency. Don't overdo it.
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Add everything but the 2.5c of Shredded Coconut to the food processor. Do not mix yet.
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Add the Shredded Coconut.
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Pulse for a minute or two, until the resulting dough is mixed well and the shredded coconut is in small pieces.
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Use a tablespoon to form 20-30 cookies on your cookie sheet
- Bake for 35 minutes at 325
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Remove from oven and allow 20m to cool before serving
