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Raw Lemon Almond Macaroon recipe

By Robyn Openshaw, MSW | Nov 04, 2014

GSGLife Instructor Amy Erickson in Provo, Utah says her friends and co-workers are raving about this yummy macaroon recipe! Enjoy!

raw lemon almond macaroon pict.Raw Lemon Almond Macaroons

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.

delicious lemonAmy Erickson

Provo, UT

MyGSGLife.com/amyeerickson

 

Posted in: Nutrition, Recipes, Whole Food

2 thoughts on “Raw Lemon Almond Macaroon recipe”

Leave a Comment
  1. maria says:

    Agave makes my blood sugar rise! Any alternate suggestion.

    1. Robyn says:

      Maria, you can virtually always substitute real maple syrup, if that has a better effect for you?

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