Coconut Macaroons

 

(Sugar-free, Vegan & wheat-free)

 

2 Cup Organic Shredded Coconut

1 Cup Unsweetened Almond Milk

2 Tbsp. Coconut Cream Concentrate

2 Tbsp. Virgin Coconut oil

4-6 Tbl. Xylitol or Stevia

1/4 cup coconut flour

2 tsp. Vanilla

1/2 tsp. Almond extract (and or 1/2 cup sliced Almonds)

1 Tbls organic cornstarch

1/8 tsp. Salt

Whole almonds for topping macaroons

 

Preheat oven to 400 or EOS

Heat oil, coconut cream, xylitol and almond milk on low until melted (stir occasionally) in 1 qt saucepan . Add milk mixture to all other ingredients, a large bowl and mix with a spoon. Spoon batter in mounds (about 2 1/2 inch big & an inch apart) on to cookie sheets . Bake for 10-15 min., or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.