Vanilla Bean Coconut Macaroons

By Bailey1_

Ingredients

• Servings: 20
• Preparation Time: 10 minutes
• 2 cups unsweetened coconut
• 1/4 cup virgin coconut oil, melted
• 2 tablespoons full fat coconut milk cream (cream at top of refrigerated milk)*
• 1/4 - 1/2 cup granulated sweetener*
• 3/4 teaspoon gelatin
• 1/4 teaspoon vanilla beans (1-2 beans)
• 1/8 teaspoon salt

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat oven to 350 degrees ºF.
Combine all ingredients in a food processor and blend until a dough forms.
With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet.
Bake in preheated oven for about 8 minutes or until very slightly brown.
Let cookies cool to set up, they will fall apart when warm. These can be stored at room temperature or for a harder cookie, store in the refrigerator.
Quick notes
* For the freshest coconut milk make homemade coconut milk. (See video at this link.)
**I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.