These are a new family favorite, adapted from the Coconut Macaroons on the Tropical Traditions website. I love that they're rich without being cloyingly sweet.
Almond Coconut Macaroons
Makes 2 dozen
2 tbsp. honey
4 tbsp. warm water
1 tsp. vanilla extract
1 cup Let's Do Organic Shredded Unsweetened Coconut
1 cup Sliced Almonds
1 Madagascar vanilla bean (this is an optional but fun addition!)
To top, combine (this is an optional garnish):
1 pinch kosher salt
1 tablespoon Organic Coconut Palm Sugar (Sweet Tree palm sugar is sustainably produced, more info here)
Preheat oven to 400 degrees. Combine honey and warm water in a large bowl, and stir gently until completely combined. Add vanilla extract and stir again to combine.
To the bowl with the honey mixture, add the shredded coconut and sliced almonds. Using a paring knife, slice open the vanilla bean and scrape out all of the seeds into the bowl. Add eggs, and mix everything together at medium speed until thoroughly combined.
Scoop golf-ball-sized pieces of the mix onto parchment paper (I used parchment paper on a Pampered Chef cooking stone). Top each ball of mix with a small pinch of the salt and palm sugar, then bake at 12 minutes. Cookies will be golden brown at the sides and just on top when finished baking.
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