Passover Coconut Macaroons

Passover Coconut Macaroons

Found this recipe at http://www.dietdessertndogs.com/2010/03/22/passover-coconut-macaroons-grain-free-gluten-free-egg-free-dairy-free-sugar-free-acd-friendly/
I changed it a bit and got 2 1/2 dozen cookies. They are nice and crunchy.

Passover Coconut Macaroons: Grain-Free, Gluten-Free, Egg-Free, Dairy-Free, Sugar-Free, Low Glycemic

A chewy, coconutty treat with just a hint of chocolate in every bite. High fiber and low glycemic, these might just be the ideal cookie. 

1/4 cup (45 g) raw natural almonds
2 Tbsp (30 ml) coconut flour
2 Tbsp (30 ml) finely ground flax seeds
1/8 tsp (.5 ml) fine sea salt
2 cups (80 g) unsweetened shredded dried coconut
4 Tbsp (15 ml) extra virgin coconut oil, preferably organic
1/4 cup (60 ml) Coconut Secret coconut nectar
2 Tbsp (30 ml) smooth natural cashew butter or tahini (sesame paste)*
1 dropper Sweetleaf vanilla creme stevia
1/2 tsp (2.5 ml) pure coconut extract, optional (did not have)
1-2 Tbsp (15-30 ml) cacao nibs or chocolate chips**
Preheat oven to 350F.  Line a cookie sheet with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, process the almonds, coconut flour, flax seeds and salt until the mixture attains the texture of coarse cornmeal (there should be no pieces of almond larger than sesame seeds). Add the coconut and pulse once or twice to combine.
In a small, heavy bottomed pot over low heat, melt together the coconut oil and cashew butter just until smooth.  Whisk in the yacon syrup until well combined, then add the vanilla and coconut extract.  Pour the mixture over the dry ingredients in the processor and sprinkle with the cacao nibs, if using.  Process until the mixture comes together in a sticky “dough” and the nibs have broken up a bit.
Using a small ice cream scoop or teaspoon, scoop out about 2 tsp (10 ml) of dough per cookie and place on cookie sheet.  Wet your palm (or use a silicon spatula) and flatten the cookies until they are about 3/8″ (1 cm) thick.
Bake in preheated oven 10-13 minutes, rotating the sheet about halfway through, until cookies are deep golden and beginning to brown on the edges. They should still feel soft when pressed on top with your finger (but will be hot!).  Allow to cool before removing from the sheet.  Makes 2 1/2 smallish cookies.  May be frozen

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I used coconut nectar because I think it is a better sweetener that agave and honey. They smell so yummy.
Enjoy with a cup of tea.

Healthy life.
Suzanne