Carob Dipped Coconut Macaroons

April 21, 2014



Macaroons


1 ½ cup shredded coconut
½ cup raw honey
1-2 teaspoons pure vanilla extract
2 tablespoons flax seed jell
¼ teaspoon sea salt
1 tablespoon grounded sesame seeds

Directions
1. Preheat oven to 325 degrees.
2. In a large bowl, combine coconut, sesame seeds, honey, and vanilla. Set aside.
3. In a separate bowl, mix flax seed jell and salt with an electric mixer until fluffy.
4. Next, carefully fold the jell mixture into the coconut mixture.
5. Line a sheet pan with parchment paper and use a small ice cream scoop to drop the batter onto the baking sheet.
6. Bake for 25 to 30 minutes, or until golden brown. Let cool and set aside.

Chocolate Dip
5 tablespoons carob powder
1 tablespoon cold pressed coconut oil

Directions:
1. Place carob powder and coconut oil over a double boil on medium heat, stirring a smooth consistency is reached.
2. Take off burner and let cool for approximately 3-4 minutes.
3. Dip the tops of each macaroon into the carob mixture and set back onto the lined baking sheet.
4. Place in the refrigerator for about 10 minutes to harden and enjoy!
 

Chocolate Dip
5 tablespoons carob powder
1 tablespoon cold pressed coconut oil

Directions:
1. Place carob powder and coconut oil over a double boil on medium heat, stirring a smooth consistency is reached.
2. Take off burner and let cool for approximately 3-4 minutes.
3. Dip the tops of each macaroon into the carob mixture and set back onto the lined baking sheet.
4. Place in the refrigerator for about 10 minutes to harden and enjoy!

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