This a winning recipe for coconut macaroon lovers. Chewy on the inside, toasty on the outside. A delicious treat.
3/4 cups, sweetened shredded coconut
3/4 cups, unsweetened shredded coconut
1/3 cup sugar
3 tbsp all-purpose flour
1/8 tsp salt
2 tbsp flax seed, blended with 6 tbsp cold water
1/2 tsp vanilla extract
1/2 tsp coconut extract
1. Preheat your oven to 350. In a small bowl, combine the coconut, sugar, flour, and salt. Add chia seed mixture and vanilla; mix well.
2. Using a small ice cream scooper, scoop mix onto a nonstick mat-lined baking pan.
3. Bake until golden brown, 16-18 minutes.
4. Cool on a wire rack.