How to make it

  • Preheat oven to 350º and grease a cookie sheet.
  • Slowly toast the coconut flakes and one cup of shredded coconut together over medium heat. Keep stirring—Don’t scorch! Remove from heat when lightly browned.
  • Grind the macadamia nuts in a food processor. Add to your mixing bowl.
  • Use the food processor to chop the golden raisins into a paste, and add the raisins to the bowl.
  • Add the coconut milk and coconut oil to the bowl and use a sturdy spoon or fork to blend until the raisins are not clumped together.
  • Grind the flax seeds to a powder in a coffee grinder, and add to bowl.
  • Add the toasted coconut and all the remaining ingredients to the bowl and blend.
  • Mix ⅓ cup of untoasted shredded coconut with a bit of sea salt in a separate bowl.
  • Scoop the cookie batter into a ball and roll into the salted coconut until completely coated.
  • Place on a greased cookie sheet and bake for approximately 25 minutes or until browned.
  • Allow macaroons to cool completely before eating.

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