Happy hump day yogis!
Today I am sharing one of my favorite (and so dang easy to make) treats - coconut macaroons.
Here is what you will need:
-1 cup unsweetened shredded coconut
-3/4 cup almond flour (if you have a nut allergy, can sub with 1/2 cup coconut flour)
-3tbsp. maple syrup
-2 tbsp. melted coconut oil*
-1 tsp. vanilla extract
-Pinch of sea salt
Directions:
Mix all ingredients together in a bowl. Using an ice cream scoop or your hands, take some of the mixture and form into roughly 1 inch balls. Repeat with remaining mixture. Once done, cover the macaroons with plastic wrap and refrigerate for at least 30 minutes to let set (you could also pop them in the freezer for 15 minutes if you are really short on time).
You can enjoy these macaroons on their own, as a sweet treat with some fresh berries, or maybe blend some banana nice cream and put a couple of these babies on top!
For other flavor options, try these:
-To make chocolate macaroons, reduce almond flour to 1/2 cup and add 1/4 cup cocoa powder
-To make lemon macaroons, reduce coconut oil to 1 tbsp., add 1 tbsp. lemon juice, the zest of 1 lemon, and omit the vanilla extract.
Happy eating!
*If you do not like the extra taste of the coconut oil, especially if making the chocolate or lemon versions, then use refined coconut oil. Refined is a neutral oil with no coconut taste.