Pina Colada Macaroons

By ctozzi

Ingredients

• 2 2/3 cup full fat shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter
• 1 cup reduced-fat shredded unsweetened coconut
• 1/2 cup crushed pineapple in juice, very well drained
• 1 cup old-fashioned rolled oats
• 3/4 cup honey (I bet agave nectar would also work well here)
• 1 Tbsp pure vanilla bean paste
• 1/2 tsp coconut extract
• 1/2 tsp Kosher salt

Details

Adapted from healthyfoodforliving.com

Preparation

Step 1

Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.