Time: 40 min.
Complexity: easily
Servings: 10

These cookies are perfect for the holidays, when your oven is constantly busy with other dishes. Keep the macarons in the refrigerator to help them maintain their shape and texture. "I'm all for not baking cookies during the holidays, when your oven is at its busiest!" says Molly Yeh.

Ingredients:

• 2 cups unsweetened coconut flakes
• 0.5 cup cashew or almond flour
• 0.5 tsp coarse salt
• 1/4 cup honey
• 0.5 tbsp. coconut oil
• 2 tsp vanilla extract
• White decorative sugar or sprinkles
• Additionally: bread pan 30x15 cm.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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almond flour, coconut flakes, coconut oil, honey, vanilla extract

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Preparation:

Step 1
• Combine coconut, nut flour, and salt in a medium bowl.
Step 2
• In a saucepan over low heat or in the microwave, gently heat the honey and coconut oil in a bowl until the oil is completely melted. Add the vanilla. Stir the liquid mixture into the flour mixture.
Step 3
• Line a loaf pan with parchment paper, leaving an overhang on the sides. Spread the coconut mixture into the pan and press firmly into an even layer. Sprinkle with decorative sugar. Freeze for 15 minutes.
Step 4
• Remove the coconut cookies from the pan by pulling the tabs on the parchment paper, then cut them into squares using a sharp knife. Serve immediately or store in a tightly sealed container in the refrigerator for up to 1 week. Avoid leaving the macarons at room temperature for too long, as the coconut oil will begin to melt..

Votes: 1

Author of the recipe - Molly Yeh is an American blogger and cookbook author.