Lemon Coconut-Oat Macaroons
- 8 ounces, weight Full-Fat Unsweetened Shredded Coconut
- 1 cup Reduced Fat Shredded Unsweetened Coconut
- 1 cup Old Fashioned Rolled Oats
- 1 whole Lemon, Zested
- 2 teaspoons Freshly Squeezed Lemon Juice
- 3/4 cups Agave Nectar
- 1 Tablespoon Vanilla Bean Paste Or Extract
- 1/2 teaspoons Kosher Salt
- Preheat oven to 300u0b0F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).
- Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.
- Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 18-20 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point. Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.
coconut, coconut, oats, lemon, freshly squeezed lemon juice, vanilla bean paste, kosher salt
Taken from tastykitchen.com/recipes/desserts/lemon-coconut-oat-macaroons/ (may not work)