These egg-free coconut macaroons are a treat for those on the GAPS, SCD, Paleo, grain-free, dairy-free and/or gluten-free diets.
Serves: 24
Prep time: 5 minutes
Cook time: 25 minutes
Ingredients
- 1 cup coconut cream
- 2 cups shredded, unsweetened coconut
- 3/4 cups raw, local honey
- 1-1/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon fine sea salt
Directions
Blend all ingredients in a food processor or blender. Drop coconut macaroons by rounded spoonfuls onto a lined or greased baking sheet.
Bake for 20-25 minutes in a 300F oven or dehydrate at 118F for 24 hours.
See Also
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Hi, shouldn’t this recipe have egg white in it?
It says: “Allergy EGG”, but I think you forgot to write it in.
It sounds like an amazing recipe, so would love to know know the rest of the recipe!
Thanks
Actually, it didn’t include eggs; sorry for the typo!