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Egg-Free Paleo Macaroons
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Servings
12
macaroons
Ingredients
1½
cups
unsweetened shredded coconut
1
tablespoon
coconut flour
⅛
teaspoon
celtic sea salt
2
tablespoons
coconut oil
, melted
¼
cup
honey
1
tablespoon
vanilla extract
Instructions
In a
food processor
, combine shredded coconut and coconut flour
Pulse in salt, coconut oil, honey, and vanilla
Scoop batter 1 level tablespoon at a time onto a
parchment paper
lined
baking sheet
Bake at 350°F for 7-10 minutes
Cool for 1 hour
Serve
Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Total Time
17
minutes
mins
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Equipment
Food Processor
Parchment Paper
Baking Sheet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!