Moist and chewy ... these pillowy cookies are absolute perfection!
Here is my Citrus Coconut Macaroon recipe ...
3 cups shredded, dehydrated coconut
1 heaping Tbsp raw honey (generous)
1/4 tsp dehydrated vanilla
zest of 1 orange, 1 lemon and 1 lime
1 Tbsp cold-pressed, virgin coconut oil
pinch Celtic sea salt
*Place the coconut, honey, vanilla, citrus zest, sea salt and coconut oil in your food processor (fitted with the S blade) and process for a few minutes. You'll want to process the ingredients until the natural oils in the coconut are released. This will take a few minutes. Once the coconut is well processed, it should easily press into a ball in your fist. Then you know it is ready.
*Now form the cookie batter into bite-sized balls and you're done!
*These are best eaten right away. If storing for later use, remember to remove them from your refrigerator at least twenty minutes before serving so they get to room temperature.
Enjoy and Happy Easter!