Coconut Macaroon Recipe

These little guys are the bomb! bet you can't eat just one...

3 cups dried coconut
2 tbs raw almond butter
2 tbs coconut butter
4 tbs agave nectar
2 tbs raw honey
2 tbs maple syrup
1 tsp vanilla
1 tsp ground cinnamon
pinch of sea salt

In a food processor, grind 1 cup of the coconut into a powder.

Add the almond butter, coconut butter, agave, honey, maple syrup, vanilla, cinnamon and salt and blend until well mixed.

Fold in the remaining coconut by hand.

Roll 2 tbs of the dough into a ball and flatten on one side with the palm of your hand. Continue until you've used all the dough.

Freeze until firm. Transfer to a sealable containger and stor in the freezer for up to 2 months.