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…
- 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.