cookie - egg-free paleo macaroons

By tinathorn

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1 tablespoon coconut flour
• &frac18 teaspoon celtic sea salt
• 2 tablespoons coconut oil
• 1/4 cup honey
• 1 tablespoon vanilla extract

Preparation

Step 1

In a food processor , combine shredded coconut and coconut flour
Pulse in salt, coconut oil, honey, and vanilla
Dough will form a ball
Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet
Bake at 350° for 7 minutes
Cool for 3 hours, then serve