Time is of essence, especially with a baby so here is a raw version of my macaroons. The best new product I found this year is Raw Coconut Flour. This is the key to binding the macaroons, raw or cooked. I like to freeze mine and eat it cold. You can also melt 70 % chocolate in a sauce pan and drop the macaroons in it to coat. Pick it up with a toothpick or skewer and place on a parchment lined tray. Freeze or refrigerate.
2 cups unsweetened shredded coconut flakes
1/2 cup raw coconut flour
1/4 cup raw honey (minimum amount needed to bind but you can use up to 1/3 cup)
2 tablespoons raw coconut oil, at room temperature or melted
1/2 teaspoon seasalt (pink Himalayan is great)
2 to 3 tablespoons pure water, as needed
Just combine all the ingredients in a bowl, no food processor necessary, until thoroughly incorporated. It should be slightly moist but still flaky. Use moistened hands to form into balls. Roll balls in coconut flakes.
Makes a 12 to 16 balls depending on size