Raw macaroons (chocolate and blondie versions)
2 cups of shredded, dried, unsweet coconut (I got from bulk section of whole foods)
1/2 cup almond meal
1/4 cup almond butter
1/4 cup coconut oil
1/2 cup agave nectar (amber version is best)
1/4 tsp salt
For chocolate ones:
1/4 cup unsweetened cocoa
Mix all together and form a ball. Press your spoon across the ball onto the side of the bowl and spoon cookies onto parchment paper. Beware, the “batter” is veryyy crumbly. If it’s too crumbly, you can add some more agave or coconut oil. Freeze for about 15 mins or refrigerate for three hours and then enjoy. Store in the fridge at all times, or else they will fall apart.
TRY not to lick the bowl, i dare you.
Makes 24 small cookies. You really don’t need too many. They’re very filling!