Key Lime Pie Macaroons (Coco-Roons

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tbsp Lime, zest

• Canned Goods

  • 2 tbsp Coconut cream

• Condiments

  • 1 tsp Lime juice, freshly squeezed
  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 2/3 cup Almond flour
  • 1/8 tsp Sea salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Coconut, unsweetened

Found on spoonfulofflavor.com

Ingredients

• 1 1/2 cups shredded unsweetened coconut
• 2/3 cup almond flour
• 3 tablespoons pure maple syrup
• 2 tablespoons coconut cream*
• 2 tablespoons coconut oil
• 1 teaspoon freshly squeezed lime juice
• 1 tablespoon lime zest**
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon sea salt

Directions

• Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Add all of the ingredients to a food processor. Pulse until well blended and the mixture starts to clump. Using a one-inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes. Remove from oven and let cool completely. Store them in an airtight container in the refrigerator for up to 10 days (see notes for completely raw version).