Key Lime Coconut Macaroons
Key Lime Coconut Macaroons! I may be a little old-school, but I do love traditional macaroons just a wee bit more than the french "cookie" variety that seems to be popping up everywhere. Honestly I'm not sure which version is the "traditional" version... I just remember seeing the non-cookie style for like, my entire life. Plus I remember hanging out with Grandma and snacking on these (a much more "bad for you version"), so there's surely a nostalgia factor in play there. Either way...these are my favorite! And I'm a sucker for a good coconut-lime anything, so there you have it. Et viola!
•2/3 cup Otto’s Cassava Flour
•2/3 cup coconut flour
•1/4 tsp baking soda
•1/2 tbsp grass-fed gelatin
•1/2 cup + 3 tbsp melted coconut oil
•3 tbsp apple sauce
•5 Medjool dates
•1/4 cup raw honey
•2 1/2 tbsp key lime juice
•1/3 cup shredded coconut flakes
•Zest from the key limes (approx 3 limes)
- Preheat oven to 350.
- Boil the dates for about 5 minutes, then remove the pits.
- Sift together the flours, baking soda and gelatin.
- Add all ingredients to a food processor (except the shredded coconut) and process until fully combined. You can also mix by hand if you do not have a food processor.
- Fold in the shredded coconut.
- Use a cookie scoop to portion out heaping-sized portions of the dough onto a baking sheet (I use a silicon baking mat).
- Bake for 20-25 minutes until they begin to brown. Transfer to a cooling rack (if available) and cool for a few minutes. Best served slightly warm.