GSGLife Instructor Amy Erickson in Provo, Utah says her friends and co-workers are raving about this yummy macaroon recipe! Enjoy!
4 3/4 cups shredded unsweetened coconut
2 cups almond flour
1/2 cup cold pressed, organic coconut oil
1/2 cup sliced almonds
3/4 cup raw, light agave
1/2 cup 100% pure maple syrup
1 tsp salt
2 Tbsp vanilla
1 Lemon, zested, and the juice of 1/2 the lemon
Combine coconut oil, agave, maple syrup, vanilla and salt. Add in almond flour, coconut and almonds. I like to crush the almonds a little in my hand as I add them, to create smaller pieces. Zest lemon over the top and squeeze the juice of half the lemon over the mixture. Stir to combine, it will be loose but should hold together. Use a small cookie scoop to scoop onto a baking sheet lined with parchment or wax paper. Refrigerate to set for 30 mins. These are best after a few hours when the flavors have had enough time to blend together.