I love a macaroon in the afternoon.
Here is a simple and delicious recipe that you can try out with your loved ones.
COCONUT LEMON MACAROONS
Makes about 12-14 1-inch balls
1 cup shredded, unsweetened coconut
1/3 cup almond meal
2 Tbs. honey
2 1/2 tsp. coconut oil
3 dates, pitted
1/2 tsp. vanilla extract
1 tsp. lemon zest or lemon extract
1/2 tsp. fresh lemon juice
1/8 tsp. sea salt
Combine everything together in a food processor and mix until fully incorporated. With clean hands, form in to balls and store in the fridge. If desired, you can roll balls in shredded coconut to coat. You can also press the mixture in a baking dish lined with parchment paper. Let set in the fridge for about half an hour, then remove parchment paper and cut into squares with a cookie cutter or sharp knife.