These little coconut macaroon bites are lightly sweetened morsels of coconut goodness. They are so incredibly moist inside, you will not want to eat just one.
If you are not on a sugar-restricted diet, you can use 2 Tbsp. of raw honey to sweeten these yummy macaroons instead of the stevia.
- 3/4 cup milk
- 1 Tablespoon coconut oil
- 1 Tablespoon coconut cream concentrate (I use Tropical Traditions brand, it is very good)
- pinch (1/16 tsp.) NuNaturals NuStevia™ White Stevia™ Powder (if you are not on the healing diet, or other sugar-restricted diet, you can use 2 Tbsp. of raw honey to sweeten instead)
- 1 1/2 teaspoons arrowroot powder
- 1 Tablespoon coconut flour
- 1 egg
- 1 1/4 cup shredded coconut, unsweetened (I use Tropical Traditions brand, it has a nice fine texture)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Preheat oven to 375F. Generously grease a large baking sheet with coconut oil.
Heat the milk, coconut oil, coconut cream, and stevia powder (or honey) over low heat in a small saucepan. Stir until oil is melted and everything is mixed together. Whisk in the arrowroot and coconut flour until no lumps remain. Remove from heat.
Meanwhile, beat the egg in a medium mixing bowl. Add the shredded coconut and the rest of the ingredients to the bowl. Pour the milk mixture over-top, fold in until everything is moistened and well combined. Place bowl in the refrigerator to firm-up slightly, for about 5 to 10 minutes.
Scoop onto prepared baking sheet using a small cookie scoop, about 1-Tablespoon sized mounds. Space mounds about 1 1/2-inches apart. Bake for 10 to 15 minutes, until edges and tops of macaroons are starting to turn golden brown.
Makes about 2 dozen.
*Sugar-Free / Grain-Free