Toasted Coconut Raspberry Macroons

These are bursting with raspberry flavor, have a bright pink shade on the inside and have a bit of crunch from the toasted coconut on the outside. Just a perfect healthy treat for this Valentine’s Day! 

They are free of gluten, grains, dairy, egg and refined sugar, yet they taste very decadent! 

Ingredients:

2 cups unsweetened coconut flakes

   (Can be large or finely shredded flakes)

1 cup freeze dried raspberries

1 cup almond flour 

1/3 cup honey or maple syrup

1 tsp vanilla extract

2 tbsp coconut oil, melted 

1/3 cup finely shredded coconut for rolling 

Directions:

1. Preheat oven to 350F° and prepare a baking tray with parchment paper. 

2. Place 2 cups of shredded coconut and freeze dried raspberries in the food processor. Pulse until fully ground up and no large chunks remain. 

3. Add almond flour, vanilla, honey and melted coconut oil. Pulse again until fully incorporated. 

4. Roll small balls of dough with your hands and coat them with the finely shredded coconut. Place on the baking tray. 

5. Bake for 13-15 minutes until coconut is slightly toasted. Watch closely to avoid coconut from burning. Enjoy!!