No-Bake Almond Macaroons and Lime Coconut Macaroons
Servings: 18–20
Preparation Time: 20 minutes
Ingredients:
- 1 1/2 cups unsweetened shredded coconut
- 1 cup soft, but not melted, coconut oil (unrefined)
- 1 tablespoon honey
For Almond Macaroons (Double the ingredients if not making lime version.):
- 1/2 teaspoon vanilla extract
- 10–15 raw almonds
- 1/3 cup bittersweet chocolate
- 1/2 teaspoon unsalted butter
For Lime Macaroons (Double the ingredients if not making almond version.):
-
zest and juice from 1 lime
Directions:
Line a baking sheet with parchment paper.
In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.
If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.
Place tablespoon-sized scoops of coconut mixture on the parchment-lined pan and place in the freezer for 5 minutes to harden.
Insert an almond (pointed side first) into the middle of the almond macaroons.
Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.
Keep refrigerated to prevent melting.
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