Peanut Butter Chocolate Coconut Macaroons with Orange Zest
Makes 25 macaroons
2 cups shredded unsweetened coconut
Pinch sea salt – adds a nice touch
3 tbsp raw cacao powder
1 tsp ground cinnamon
1/3 cup creamy unsalted peanut butter
¼ cup raw agave or maple syrup
2tbsp coconut oil melted
2 tbsp coconut butter melted
1 tsp pure vanilla extract
Zest of one orange
1 tsp orange juice
1. In a large bowl combine the shredded coconut, cocoa, sea salt, cinnamon and orange zest, whisk until blended together
2. In small sauce pan heat the coconut oil and coconut butter until melted – add the peanut butter and agave and mix until combined. Turn off heat and add the vanilla extract. Add this to the shredded coconut mixture and mix until very combined.
Place in the fridge for 3 minutes.
Remove and measure 1 tbsp for each macaroon press the mixture firmly in the spoon, I used the side of the bowl to help press, and release on parchment lined cookie. You may need to wipe the measuring spoon to keep mixture from sticking. Place all macaroons in the freezer to firm up for 1 hour then transfer to containers and store in fridge. Best eaten out of the fridge.