Egg-Free Paleo Macaroons

By Elana’s Pantry
Yield 12 servings

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1 tablespoon coconut flour
• 1/8 teaspoon celtic sea salt
• 2 tablespoons coconut oil, melted
• 1/4 cup honey
• 1 tablespoon vanilla extract

Method:

1. In a food processor, combine shredded coconut and coconut flour
2. Pulse in salt, coconut oil, honey, and vanilla
3. Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet
4. Bake at 350°F for 7-10 minutes
5. Cool for 1 hour
6. Serve