Gingerbread Coconut Macaroons
These grain-free cookie-like macaroons are chewy, spicy, and delicious.
2 cups unsweetened coconut flakes
½ cup almond flour
1 heaping Tbsp fresh ginger root, finely minced
3 Tbsp butter or coconut oil
2 Tbsp maple syrup
1 Tbsp blackstrap molasses
1 Tbsp cinnamon
1 tsp vanilla extract
½ tsp nutmeg
¼ tsp clove
¼ tsp sea salt
Place all ingredients into a food process and process until a textured paste forms.
Using a spoon and clean hands, scoop heaping tablespoons of batter and shape into balls with your hands. Place on a parchment-lined baking tray.
Bake in a 350 F oven for 10-12 minutes. Makes 16 macaroons.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach