Raspberry Macaroons

• Vegan
• Gluten free

• Produce

  • 1 8 ounce package Raspberries

• Condiments

  • 1/4 cup Coconut butter
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/3 cup Chocolate chips
  • 1 tsp Vanilla beans, ground

• Nuts & Seeds

  • 1 1/4 cup Coconut, unsweetened

Found on mywholefoodlife.com

Description

Ingredients

• 1 1/4 cup unsweetened shredded coconut
• One 8 ounce package raspberries OR about 1 cup raspberries
• 1/4 cup coconut butter
• 2 T maple syrup
• 1 tsp ground vanilla beans
• 1/3 cup chocolate chips (optional)

Directions

• In a food processor , combine all the ingredients except the chocolate chips. Once everything is mixed well, add the chocolate chips and pulse a few times to mix them up.
• Use a cookie scoop to form balls and place them onto a lined baking sheet . Stick in the fridge to chill. About 30 minutes.
• These should last at least a week in the fridge. You can also freeze them for much longer. Enjoy!