Blood Orange Macaroons
Blood Orange Macaroons
These macaroons are definitely for coconut lovers, full of chewy coconut. They are definitely less sweet than the store-bought ones, although I have had kids and adults prefer these over the very sweet version. This recipe makes 12 macaroons, so double the recipe if you want more!
2 TBSP pure honey (no additives)
1 egg
I tsp freshly squeezed blood orange (or just straight up orange) juice
½ tsp vanilla extract (no sugar added)
1 ½ cup pulverized coconut (this may take 2-3 cups of shredded coconut - which I then pulverize in a mini chop)
1 TBSP blanched almond flour (not almond meal) - I use Wellbees
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, whisk the first 4 ingredients together.
Add in the coconut and almond flour and mix well.
Let the mix solidify in the refrigerator for 20 minutes.
With a teaspoon, make 12 small scoops and bake for 13-14 minutes. Remove from the tray once slightly cooled. These keep nicely in a sealed container.
