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INGREDIENTS

  • 0.15 cups unsweetened shredded coconut
  • 0.1 cup fine almond flour
  • 0.05 cup maple syrup
  • 0.1 teaspoon vanilla extract
  • 0.05 teaspoon sea salt
  • 0.03 cup coconut oil

INSTRUCTIONS

  • Preheat oven to 350
  • Combine ingredients in a bowl, adding coconut oil last (does not need to be melted)
  • Once you have a thick batter, use a cookie or ice cream scoop to form macaroons
  • Bake for 15 minutes
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