Vanilla Bean Coconut Macaroons

I always have coconut in the house, it's my new favourite go to food! Whether it be in the form of butter, oil, or shredded - coconut is packed with nutrients. Not only is it high in vitamins, minerals, antioxidents, fatty acids & fiber, it is also rich in immune boosting lauric acid which is converted by the body into monolaurin, having powerful antifungal, antibiotic, antiviral properties.

Anyway, enough about all of those wonderful health benefits ;-)  I've been wanting to make coconut macaroons for a long time, and finally got to it this afternoon! Here I present: egg & sugar free macaroons (raw or baked)! Crunchy on the outside, soft and chewy on the inside.

Clearly I'm not one for rounded macaroon perfection. Eating them is more my thing ;-)
Makes approx 18

Ingredients:
3/4 cup almond flour
1 1/2 cup organic shredded coconut
1/4 cup coconut oil
1/4 cup honey (+ 1 tablespoon raw honey)
2 teaspoons vanilla extract
1 vanilla bean pod
pinch salt

Method:
1. Preheat oven to 90 degrees.
2. In a bowl, combine the almond flour & shredded coconut.
3. In a separate bowl, combine the coconut oil, honey, vanilla extract, vanilla bean, and salt until well blended.
4. Add the honey mixture to the dry ingredients, and stir until it forms a 'dough' like mixture. I prefer to use my hands.
5. Gently press macaroon dough into tablespoon sized balls, and place on baking sheet, until all the mixture is used up.
6. Bake in oven for 45-50mins.
7. Allow the macaroons to sit for 15mins before transferring. They are quite delicate when still warm, but should be crunchy on the outside & soft and chewy on the inside when cooled.  Chilled macaroons are even better! :)