1 cup almond meal
1/4 cup fine coconut, unsweetened
zest of 1 large orange
1/4 cup maple syrup (could also use honey)
2 tbsp virgin coconut oil, melted
1 tbsp fine coconut, unsweetened
and / or
small handful of silvered almonds or 1 whole almond per macaroon
Preheat oven to 180 degrees.
In a bowl mix dry ingredients together, add wet ingredients and stir well, the mixture should feel quite wet for a biscuit mix, this is perfect.
Line baking tray with baking paper. Roll into small balls and press with the back of fork or finger. Sprinkle with a little extra coconut and bake for 10-12 minutes until lovely and golden on the outside. Remove from oven and leave on rack for a few minutes to get extra crispy on the base.
Enjoy while still warm.
Makes approx. 12