Raspberry Lemon Macaroon
Joel Austin
Tart and fresh macaroons keep your taste buds cool. The perfect healthy dessert to take to a barbeque!
INGREDIENTS
1/2 cup Lemon Zest coconut butter, softened
1/2 cup unsweetened shredded coconut
2 Tbsp pure maple syrup
2 tsp raspberry preserves
pinch of salt
INSTRUCTIONS
Combine the coconut butter, shredded coconut, maple syrup and salt in a medium bowl. Add the preserves and fold them into the mixture.
Scoop out by teaspoonfuls and place on a plate. If the mixture is too soft, refrigerate for a few minutes. If it is too hard, warm for a few seconds in the microwave or over simmering water (double boiler).
Refrigerate to set. Can be stored at room temperature for a few days but will last longer if refrigerated.