These divine macaroon-like cookies are a perfect guilt-free treat any time of the year.
Ingredients
1/2 cup shredded coconut
1/2 teaspoon almond extract
2 tablespoons coconut oil
1/3 cup full fat coconut milk
6 tablespoons agave nectar
1/2 cup almond flour
1 1/2 cups oats (or oat flour)
pinch of salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon turbinado sugar (optional)
coconut oil cooking spray (optional)
1/2 cup shredded coconut
1/2 teaspoon almond extract
2 tablespoons coconut oil
1/3 cup full fat coconut milk
6 tablespoons agave nectar
1/2 cup almond flour
1 1/2 cups oats (or oat flour)
pinch of salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon turbinado sugar (optional)
coconut oil cooking spray (optional)
Directions
Preheat your oven to 325°F. Spin the oats in a blender or food processor until they are finely ground like flour. In a mixing bowl, stir together the shredded coconut, almond flour, oats, baking soda, baking powder and pinch of salt. In another bowl, incorporate the coconut milk, coconut oil, agave and almond extract. Mix the wet ingredients in with the dry. Refrigerate the dough for a half hour. Line a baking sheet with parchment paper and optionally grease with coconut oil or coconut oil spray. Spoon evenly spaced balls of dough onto your greased pan. I used my ice cream scoop to keep them relatively the same in size. Bake for 15 minutes until golden. Optionally, sprinkle a little turbinado sugar on top. Enjoy!
Preheat your oven to 325°F. Spin the oats in a blender or food processor until they are finely ground like flour. In a mixing bowl, stir together the shredded coconut, almond flour, oats, baking soda, baking powder and pinch of salt. In another bowl, incorporate the coconut milk, coconut oil, agave and almond extract. Mix the wet ingredients in with the dry. Refrigerate the dough for a half hour. Line a baking sheet with parchment paper and optionally grease with coconut oil or coconut oil spray. Spoon evenly spaced balls of dough onto your greased pan. I used my ice cream scoop to keep them relatively the same in size. Bake for 15 minutes until golden. Optionally, sprinkle a little turbinado sugar on top. Enjoy!