The lovely Louisa Axelrod gave me the base to this recipe. I tweaked it here and there to switch up the flavor and texture. These cookies are to die for! No joke.  They are gluten free, soy free, white sugar-free, corn free and vegan. My friends, who eat everything, request these cookies. They are rich in lauric acid, vitamins, minerals and even have some fiber and protein.

Coconut Macaroons:

3 c unsweetened coconut flakes (the small shredded kind not the bigger shaved flakes)

 1/2 c melted coconut oil

*Health Facts: Coconut gets a bad wrap for being saturated fat that could potentially increase cholesterol. (so be aware of this fact) Many argue that the saturated fat is different from the one in meat that increases “bad” cholesterol, LDL, so it won’t increase it. It does increase the “good” cholesterol, HDL. This is cardio protective which is very good. It contains a medium chain fatty acid called lauric acid which chemically isn’t like meat and is similar to human breast milk. This is very healthy and digestible for the body. It is high in protein, fiber, iron and many minerals and vitamins. (too many to list) Many studies now report that the coconut fat is one of the ultimate fats that feed the brain. This is very important news for dementia/Alzheimer (both in treatment and prevention)
 1 1/2 c almond meal (the most inexpensive place to purchase this is Trader Joes)

*Health facts: Almond are high in protein, minerals and vitamin E. They are a low-calorie healthy fat with less than 1 gram of sugar. They add so much flavor and are nutrient packed.
1 1/4 c maple syrup

*Health facts: Maple syrup is full of minerals and vitamins.
 1 tsp each vanilla extract and almond extract

*Health facts: Extracts smell and taste wonderful which promotes happiness! This contributes greatly to health.

1/2 tsp real salt

*Health Facts: Real salt has its minerals in it. Because of this, it is said to have less effect on blood pressure than normal salt. Also, because of the minerals, it is more nutritious.

Add all ingredients and mix until well combined. I use a mixer because the coconut oil can harden a bit at the bottom of the bowl. Make sure you scrap the sides and bottom and blend well. Next I take a 18/8 truffle scoop ( a tablespoon works also) and pre-scoop the cookies. Then I place them in the freezer for at least an hour. (They can be made and stored in the freezer for months and baked as needed. The longer in the freezer, the better.) When I am about to bake them off, I preheat the oven 250 degrees. I place the cookies on parchment paper on the cookie sheets and bake them for approx. 1 hour. This varies according to your oven. I also turn the cookie sheets at 30 minutes to ensure even baking. They are done when they are golden brown. If you’d like, melt some chocolate adding just a bit of unflavored oil to dip half of the cookies. 1 tsp of oil for every 2 oz of chocolate melted. This keeps the chocolate shiny and pretty for days. After they are dipped, put them back on the parchment lined cookie sheets they were baked off on and put in fridge to let the chocolate cool and set. Store in an airtight container. They do well in the fridge and freezer also. Makes approx. 50 cookies.