Key Lime Coconut Macaroons
Vegan, gluten-free, and delicious key lime macaroons. Add some lime zest or fresh key limes for an extra kick. If you don't have coconut butter, it can be made by putting shredded coconut through a food processor for about 20 minutes, scraping the sides every few minutes. It should turn into a liquid. Important note: Do this separately. Don't add any other ingredients until the coconut butter is fully made.
Servings: 1 yield(s)
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 65 mins
Ingredients
  • 2.5 cup Unsweetened Shredded Coconut (If making your own coconut butter, this will be 3.75c of unsweetened shredded coconut total. See step 1)
  • 0.5 cup Lightly Salted Roasted Almonds
  • 0.5 cup Maple Syrup
  • 0.25 cup Coconut Butter (If you don't have coconut butter, you can make enough for this recipe with 1.25 cups of shredded coconut. See first step)
  • 0.35 cup Key Lime Juice (From bottle)
  • 0.5 tsp Lemon Extract
  • 0.5 tsp Salt
Instructions
    Section 1 - (Optional) Coconut Butter
  1. (Optional - adds 20-30 minutes in prep time) If you don't have coconut butter handy, take 1.25 cups of unsweetened shredded coconut and add it to the food processor.
  2. Let it run until the coconut starts sticking to the sides, then scrape it and repeat for approximately 20 minutes until the coconut is starting to form a liquid.
    3. Section 2 - The Rest Of The Cookies
  3. Preheat oven to 325 and put parchment paper on a cookie sheet
  4. Add Almonds to food processor with the Coconut Butter.
  5. Pulse until the mixture reaches a light crumbly consistency. Don't overdo it.
  6. Add everything but the 2.5c of Shredded Coconut to the food processor. Do not mix yet.
  7. Add the Shredded Coconut.
  8. Pulse for a minute or two, until the resulting dough is mixed well and the shredded coconut is in small pieces.
  9. Use a tablespoon to form 20-30 cookies on your cookie sheet
  10. Bake for 35 minutes at 325
  11. Remove from oven and allow 20m to cool before serving