Macaroons
Prep:
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Cook:
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Ingredients
1½ cups unsweetened shredded coconut
½ cup unsweetened chopped dates
½ cup chopped walnuts
½ cup almond flour (adjust if needed)
1 egg beaten
½ cup honey (or more to taste)
⅛ tsp salt
pinch of ground anise or any other similar sweet spice (optional)
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120 grams unsweetened shredded coconut
88 grams unsweetened chopped dates
58 grams chopped walnuts
50 grams almond flour (adjust if needed)
1 egg beaten
120 ml (170 grams) honey (or more to taste)
⅛ tsp (0.625 ml) salt
pinch of ground anise or any other similar sweet spice (optional)
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Mix all ingredients well.
- Adjust almond flour so that dough has a cookie dough consistency (you should be able to take a spoonful and it will hold together well).
- Place walnut size pieces on a greased cookie sheet about 1-inch apart.
- Bake at 350°F (180°C) for about 15 minutes or until edges and top are browned. Don't overcook, you want them very moist in the middle.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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