Coconut Macaroon Cookies

Makes 1 dozen.

Ingredients

•  
• 1 1/4 cup blanched almond flour
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons cornstarch (I use tapioca starch)
• 1/4 teaspoon fine salt
• 1/2 teaspoon baking soda
• 6 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 tsp of coconut flavor
•  

Preparation

1. Preheat an oven to 350°F and line 2 sheet pans with parchment paper.
2. To a large bowl, add almond flour, coconut, starch, salt and baking soda and whisk well.
3. Pour in the syrup, vanilla and coconut flavor. Stir well until a very thick, almost stiff batter forms. It will be very sticky.
4. Use a cookie scoop or torm round shapes with 2 tablespoons worth of dough. It will be a little sticky to roll into balls with your hands, but does OR just form the shapes on the pan pressing them down to 1/4 - 1/2 inch thick and smooth the edges into a round shape after dipping your fingertips in water.
5. Place each cookie 2 inches apart, 6 per pan.
6. Bake for 10 minutes. They should have spread nicely and puffed up. Do not over-bake them or it can dry out the centers.
7. Cool on the pan for 10 minutes before moving to cooling rack.

These will soften by the next day.