Lynnette Astaire’s Coconut Macaroon Recipe
Let’s face it when you get hungry, you have gotta eat something… And you can’t just bake a chicken or make a fresh kale salad every time HUNGER strikes! These coconut macaroons sweet, filling and store well for at least a week. That is if you can resist eating them all at once…
Recipe Inspiration: Lynnette Astaire – LiveLynnette.com
For this post we’ve brought in the lifestyle expert and healthy food queen Lynnette Astaire to help us out with a healthy snack recipe. She is a true health fanatic and loves to share her tips and tricks for a great life on her site http://www.livelynnette.com. The content is raw, real and super funny! Her recent Beyonce 7/11 parody video had me cracking up as her and a friend lip-sync the song on the beach in Mexico.
This recipe was inspired by one of Lynnette’s favorite snacks from Whole Foods. The only problem was, she loved them so much that the pre-packaged price tag was eating a hole in her pocket. With a bit of ingredient list research and a few Google searches, voila Coconut Macaroons on the CHEAP!!
This recipe includes almond flour (or meal) to keep it gluten free and gives it nice nutty flavor. This is a new ingredient for me, but it is a fun one! Angela the Baker first introduced almond meal to me with the Peach Crumble recipe where she combined it with ground up quinoa for a tasty grain-free topping.
Coconut Macaroons Recipe Instructions
Ingredients
- 2 really ripe bananas
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1/4 cup agave
- 1/2 tsp vanilla
- 2 cups almond flour
- 1 cup shredded coconut
Peel bananas and place into a large mixing bowl. Smash bananas with a potato masher until fully smooshed.
Add salt, vanilla, coconut oil, and agave. Stir to combine thoroughly.
Stir in shredded coconut and almond flour. Mixture will begin to stiffen up with the almond flour.
Use a tablespoon to dip out a heaping spoonful of mixture. Place in palms and roll in a circular motion to create a ball shape.
Place on a parchment lined pan and refrigerate for 30 minutes. After macaroons have firmed up, store in a airtight container.
Let’s Eat!
Coconut Macaroons Recipe – Lynnette Astaire
These coconut macaroons sweet, filling and store well for at least a week. That is if you can resist eating them all at once…
- Ingredients
- 2 really ripe bananas
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1/4 cup agave
- 1/2 tsp vanilla
- 2 cups almond flour
- 1 cup shredded coconut
- Peel bananas and place into a large mixing bowl. Smash bananas with a potato masher until fully smooshed.
- Add salt, vanilla, coconut oil, and agave. Stir to combine thoroughly.
- Stir in shredded coconut and almond flour. Mixture will begin to stiffen up with the almond flour.
- Use a tablespoon to dip out a heaping spoonful of mixture. Place in palms and roll in a circular motion to create a ball shape.
- Eat at least one or two…
- Place on a parchment lined pan and refrigerate for 30 minutes. After macaroons have firmed up, store in a airtight container.
- Let’s Eat!
Tom's Notebook 
Leave a comment