
INGREDIENTS:
- 1 cup unsweetened finely shredded coconut.
- 1/2 cup almond flour.
- 1/4 cup maple syrup.
- 3 tablespoons melted coconut oil.
- 1/2 tsp vanilla.
- 1/8 tsp sea salt
- As many sprinkles as your heart desires.
- 3-4 tbsp chocolate for melting.
INSTRUCTIONS:
- Preheat oven to 300 F.
- Stir together coconut, almond flour, maple syrup, coconut oil, vanilla, sea salt and sprinkles in a medium bowl.
- Scoop or roll into balls and place on a cookie sheet lined with parchment paper.
- Bake for 20-22 min.
- Let cool for 15 min. They will firm up as they cool.
- Add chocolate to a microwave safe bowl and microwave for 30 seconds and stir.
- If it’s too thick you can add a little melted coconut oil.
- Dip each macaroon into the melted chocolate and then drizzle the remainder on top. Then top with sprinkles.
- Put them in the freezer for 5-10 minutes or until chocolate is hard.
- Store in the fridge!
Those are so so beautiful! Looks really amazing
Thank you so much! They were a hit!