This is a great tasting and easy little biscuit to make.  They are very popular with the kids. They are like a macaroon although are slightly more moist.

Makes about 20


3 cups organic shredded coconut, dried (or desicated coconut works as well)

2 Tbsp organic coconut flour (or 3 Tbsp of oatmeal or quinoa flour)

2 Tbsp coconut oil (soft but not liquid is ideal for this recipe)

8 Medjool dates, pitted (high quality dates are essential here as this ingredient is basically your honey)

2 tsp vanilla bean extract (not essence)


In a food processor combine all ingredients and process well until it has formed a soft ball of dough or generally looks like it is sticky enough to hold together. You will need to process for several minutes for this ‘sticky-ness’ to take place.

Take 1 Tbsp portions of your dough and form into a ball and place on a tray greased with coconut oil or use baking paper. Push them down gently to form the shape of your biscuit. These will not change shape as you bake them so you want them fairly thick to get the texture you want.

Preheat your oven to 180 degrees C (about 370F) and bake for 7-9 minutes and check. Bake further in 3 minute allotments if needed but it will not take longer than 15 minutes. Remove immediately once they are lightly browned and place them on a tray and allow to cool for 3 hours.

coconut macaroons


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