|Easy Coconut Macaroons|
|Photo by recipe author|
Preparation Time: 20 minutes
- 3 cups shredded coconut
- 1/2 cup almond butter
- 1/2 cup brown rice syrup
- 1 tablespoon vanilla extract
- 2-3 tablespoons water
Preheat the oven to 275 F degrees. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist yet pliable (about the same as sticky rice).
Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper lined baking trays.
Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.
Recipe submitted by Evan, Marlborough, MA
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