Lauren Kuda

Ingredients:

• 1 cup large unsweetened coconut flakes

• 1/2 cup macadamia nuts (soaked in water for 5-6 hours, drained, and rinsed)

• 1/4 cup gluten-free rolled oats

• 6 pitted dates, softened

• 1/4 teaspoon vanilla bean powder

• pinch of salt

  

Chocolate Drizzle:

• 3 tablespoons chocolate chips

• 1/4 teaspoon coconut oil

 

Directions:

1. In a food processor, blend coconut flakes, macadamia nuts, and oats into a flour-like consistency.

2. Add the dates, vanilla bean powder, and salt. Process again until a sticky dough forms.

3. Use a cookie scoop to form into macaroons.

4. Place in the freezer to set for 1 hour.

5. Add the chocolate chips and coconut oil to a small saucepan over low heat, stirring occasionally until melted

6. Drizzle over the macaroons. Place in the refrigerator to set.