Raw Mint Macaroons

Spring is here, and the mint in my garden is happy and abundant! It inspired me to make mint macaroons. You can make these with or without cocoa. The two versions with the same procedures are to follow. Light and not too sweet. Just right. 

Makes 20-25 small (1 tbs.) cookies


                    

Chocolate Mint Macaroon:                                       White Mint Macaroon:
1 cup Blanched Almond Flour                                     1 cup Blanched Almond Flour
1 cup Shredded Unsweetened Coconut                     1 cup Shredded Unsweetened Coconut
1/4 tsp. Sea Salt                                                          1/4 tsp. Sea Salt
1/2 tsp. Vanilla                                                             1/2 tsp. Vanilla 
3 drops Stevia                                                              3 drops Stevia
1/2 cup Duch Process Cocoa Powder                         4-5 tbs. Coconut Oil, melted
4-5 tbs. Coconut Oil, melted                                         2-3 tbs. Honey or Maple Syrup
2-3 tbs. Honey or Maple Syrup                                    ​1/2 tsp. Mint extract
1/2 tsp. Mint extract                                                      1/4 cup Fresh Mint, chopped
1/4 cup Fresh Mint, chopped                                        1/2 cup GF Chocolate chips            
1/2 cup GF Chocolate chips

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Place all your ingredients in a bowl.

​If you can find the mini chocolate chips, they look the best since this cookie is on the small side. 

If making the white mint cookies, wash and finely chop your mint. Then add to the mixture. 

Mix everything with a spoon until well combined. You want the "dough" to be slighty wet but also sticky.

If you squeeze some of it, it needs to make a loose ball. 

Line a cookie sheet with parchment paper.

​Wet an ice-cream scoop or spoon so the "dough" doesn't stick to it. Then scoop and pat the mixture in tight. Tap the side of the spoon and it should slide right out. 

Let it set up in the fridge for an hour (or freezer for 20min). Store in a glass container in the fridge. 

Great for a light dessert after a heavy dinner. 

​Minty goodness!