Coconut/Lemon Macaroons

by Mimi
(New Braunfels, TX)


Zest from 1 lemon
Juice from 1 lemon
4 pitted Medjool dates
1 cup of cashew flour (grind approx 1 - 1 1/4 cups of raw cashews into a fine flour using a coffee grinder)
1 cup of shredded coconut
1/4 cup of agave syrup
1 vanilla bean, scraped
1/4 tsp sea salt

Grate the lemon (this is lemon zest, just avoid the white part of the rind) directly into your food processor.

Juice the lemon and add the juice to your food processor.

Add the 4 dates.

Blend these 3 ingredients until a paste is formed.

Add in remaining ingredients & blend until mixture balls up. With a measuring teaspoon, scoop out the mixture 1 teaspoon at a time & place onto a plate. Once you have scooped out your macaroons, place them in the fridge or freezer to firm them up. ENJOY!

Yield: 18-22 bite sized macaroons.

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