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, and then refrigerate.

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

Chewy, Chocolate, Hazelnut Cookies

Servings: 1 1/2 dozen cookies
Preparation Time: 25 minutes

Ingredients:

• 1/4 cup organic sorghum flour
• 1/4 cup rice flour
• 1/4 cup hazelnut flour
• 1/4 cup tapioca flour
• 1 cup whole sugar
• 2 tablespoons coconut flour
• 2 tablespoons cornstarch
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon Himalayan Pink Salt
• 1/4 teaspoon baking soda
• 3/4 cup dark chocolate chips
• 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 1/4 cup palm shortening
• 1 tablespoon organic molasses
• 2 teaspoons organic vanilla extract
• 2 eggs

Directions:

Preheat oven to 360 degrees F.

Mix all dry ingredients in a large bowl.

Melt coconut oil and palm shortening in saucepan. Add molasses and vanilla to oil mixture. Combine wet and dry mixtures and stir in both eggs, mixing until well combined.

Drop rounded tablespoons onto a greased cookie sheet and bake for 15 minutes.

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

Grain-Free, Lemon, Lavender Cookies

Servings: 24
Preparation Time: 45 minutes

Ingredients:

Lavender Simple Syrup:

• 1/2 cup water
• 1/2 cup sugar
• 1 tablespoon lavender

Cookies:

• 2 cups almond flour*
• 1/2 cup coconut flour
• 2 tablespoons lavender, ground
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup lavender simple syrup
• 1 egg
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla
• 3 teaspoons lemon zest

Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon ground lavender
• 2 tablespoons lemon juice

Directions:

Lavender Simple Syrup:

In small pan, mix water, sugar, and lavender. Heat briefly to dissolve sugar. Set aside to cool.

Strain mixture and dispose of lavender.

Retain simple syrup for cookies. (Any extra is delicious in tea!)

Cookies:

Preheat oven to 350 degrees F.

In a large bowl, combine almond flour, coconut flour, ground lavender, baking soda, and salt.

In small bowl, stir together coconut oil, lavender simple syrup, egg, lemon juice, vanilla, and lemon zest.  Add wet ingredients to dry ingredients and mix.

Form 1 1/2-inch balls of cookie dough and press onto a parchment lined baking sheet using 2 tablespoons dough per cookie.

Bake at 350 degrees F for 7–10 minutes.

Glaze:

In small bowl, combine powdered sugar, ground lavender, and lemon juice.

After removing cookies from oven, cool on baking sheet for approximately 2 minutes. Gently spread approximately 1/2 teaspoon of glaze on each cookie.

Cool completely and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Angie from Lubbock, TX, won $50 for this recipe and photo! Submit your coconut recipes and photos here!