Mmmmm snacking made quick and healthy! Yet again this is a recipe that I found on Spoon Full of Flavor for what she calls Lemon Pie Macaroons. They really do taste like lemon pie and are vegan, and gluten free. These are my favorite snack to take with me while traveling. I make these about once a week, just to keep around for a quick snack. Another option for a sweet treat is to substitute the lemon for strawberries :).
Give them a try, let me know what you think.
*** They also taste just like the ones you get at Whole Foods
1 1/2 cups shredded unsweetened coconut
2/3 cup almond flour
1/4 cup pure maple syrup
3 tablespoons coconut oil
1 teaspoon lemon juice
zest of one lemon
1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt
Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Add all of the ingredients to a food processor. Pulse until well blended and the mixture starts to clump. Using a one inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes. Remove from oven and let cool completely. Store them in an airtight container in the refrigerator for up to 10 days. (see notes for completely raw version)
*To make these raw, rather than baking them in the oven, dehydrate them for 8 hours on 110 degrees.
**These cookies are soft. They do not firm up like a standard cookie because they are meant to be (almost) raw. When you slow bake or deydrate they should firm up a bit though.