1/2 C Dried Pineapple Pieces
4 T Coconut Butter (not coconut oil)
5 Dates - Pitted
1/4 C Raw Agave Syrup
1/2 C Ground Almond Meal
1/2 C Unsweetened Dried Flaked Coconut
1/2 t Vanilla
1/4 t Sea Salt
Process all of the above ingredients in a food processor fitted with an "S" blade and grind until you have a fairly smooth dough-like mixture. Spoon this mixture into a large bowl and add:
3 C Unsweetened Dried Flaked Coconut
Knead the coconut flakes into the pineapple mixture REALLY WELL. (and I mean REALLY WELL - or they won't hold together)
Now, just firmly squeeze this mixture into bite size macaroons - you can roll some in almond meal too, for variety.
I store them in the refrigerator, if there are any left :)
Does the coconut butter have a better consistancy vs the oil? And do you get your coconut butter at Whole foods? I couldn't find it or maybe they were out.
ReplyDeleteHi Sherry - I got my coconut butter at an independent health food store in Milford - on Main Street. It is Artisana Coconut Butter and it has more coconut flavor than coconut oil does. It is not as versatile as coconut oil , but is perfect for making chocolates, "ice cream" and most confections - it is too coconutty and somewhat sweet for use in savory recipes.
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