This recipe came to me quickly while putting together a menu for my family's Easter Brunch this year.
I am a sucker for a macaroons and I thought it would be a nice addition for a dessert on a spring holiday. And, I love desserts that are sweet yet not too heavy.
This one seriously took about 5 minutes. Wicked easy.
Lemon Cardamom Coconut Macaroons
2 cups unsweetened unsulphered shredded coconut flakes ( I like Let's Do Organic)
1/4 cup organic full fat unsweetened coconut milk (from a BPA-free can or carton, look for those without added ingredients)
1/2 cup organic unrefined coconut oil (melted)
1/4 cup organic hulled hemp seeds
3 T Raw honey*
Juice from 1/2 of a lemon
Dash of ground cardamom
Add all of ingredients except for the coconut oil into a glass bowl, then pour the oil in and stir vigorously until all ingredients are thoroughly incorporated.
Form macaroon shapes (or whatever shape your heart desires) and place on a glass dish or wax paper, cover and let cool and set in the refrigerator. This would take at least an hour.
Yields ~ 16 macaroons