Melt-in-Your-Mouth Gluten-Free Macaroons

Servings: 1 1/2 dozen
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups almonds
• 3 cups shredded coconut
• 1/3 cup coconut oil, softened
• 1/2–3/4 cup maple syrup
• 1 teaspoon vanilla extract
• dash sea salt

Directions:

Chocolate flavored option: 1/4 cup cocoa powder (add at least 2 more tablespoons of maple syrup if adding cocoa to the recipe.)

Holiday flavored option: 1 teaspoon each of cinnamon and nutmeg.

In a food processor, blend almonds and coconut into a fine meal. Add the remaining ingredients and mix until it forms a sticky dough ball.

Using a small ice-cream scoop, drop out small golf-ball size macaroons on a dehydrator tray. Dehydrate at a low temperature (105 degrees) for 24 hours, then refrigerate.

Danielle from Thornfield, MO, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Monster Cookies

Servings: approximately 2 dozen cookies
Preparation Time: 30–35 minutes

Ingredients:

• 3 eggs
• 1 1/2 cups whole sugar
• 1 tablespoon organic molasses
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon organic vanilla extract
• 1 1/2 cups organic peanut butter
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 1 cup chocolate chips
• 1 cup Tropical Traditions Shredded Coconut
• 2 teaspoons baking soda
• 3 cups rolled oats

Directions:

Preheat oven to 350 degrees F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Flourless Ginger, Turmeric Cookies

Servings: 15
Preparation Time: 10 minutes

Ingredients:

• 1 cup coconut butter, softened (also known as Coconut Cream Concentrate)*
• 1/2 cup whole cane sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 heaping teaspoons ground ginger
• 1 teaspoon turmeric powder
• 1/8 teaspoon or more black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F.

Place the coconut butter, egg, and vanilla in a food processor and combine.

Add in the sweetener, soda, and all spices. Blend until combined.

Form dough into 1-inch balls and place on a parchment-lined cookie sheet. Press each cookie down with your palm. These don’t spread much.

Bake in preheated oven 10–15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil. Save it for another use.

Kate from Highlands Ranch, CO, just won $50 for this recipe and photo! Submit yours here!