Words and photos cannot convey how amazing these are - like little balls of heaven, if heaven was located in the tropics.  And if heaven was the perfect balance of sweet and salty, nutty and coconut-y.  Yes, they are paleo-friendly, but you shouldn’t care (unless you care, that is): these macaroons are tasty enough to be a staple in any diet. 

salted-almond macaroons 

recipe from Rising Moon Nutrition - makes 12 cookies

ingredients:

 1 cup flaked coconut

1/2 cup sliced almonds

1/4 cup chopped macadamia nuts

1/2 tsp sea salt (or to taste)

1/4 cup raw honey

1/4 cup coconut oil--should be room temperature, warm enough to stir easily 

1/2 tsp vanilla extract

Optional: 1 Tbs raw cacao powder

method:

 1.  In a mixing bowl, combine the coconut, almonds, macadamia nuts, and salt. Stir to combine. 

2.  In a separate, smaller bowl, whisk together the vanilla, honey and coconut oil .

3.  Pour the liquid mixture over the coconut mix and stir well. The dough should be slightly stiff and sticky, and just beginning to hold together. If you are making the chocolate version, add it in at this time. 

4.  Transfer half of the mixture to a food processor. Pulse several times to break up the larger pieces. Puree for 20-30 seconds until the mixture becomes somewhat smooth and paste like; do not over-process the mix, though, you are not trying to make it like a nut butter consistency. This step helps the cookies hold together better, but leaves a lot of variation in texture by only pureeing half of the mix. 

5.  Add the processed mix back in with the other half and stir well. 

6.  Form into 12-2" balls; pack each cookie together tightly, like a good snowball. You want them to stay together and not crumble when eating them, so they need to be pressed firmly to maintain their shape. Place on a plate or small sheet pan. Press down slightly on the cookies so the bottom is flattened and they don't roll. 

Chill for 1-2 hours before serving to help the cookies set.