Recipe: Allergen-free Macaroons

Once in a while, I crave a treat.  I think most of us do.  Or if I know I'm going to a party where I can't eat any of the treats I'll bring one of my own.  Makes the party more fun if I can too can indulge.  Here's one of my favorites.  Coconut is a FODMAP for me, but if I only eat one or two macaroons at a time it doesn't seem to bother me.

One key to this recipe is to let them cool completely before moving them off the pan.  When hot, the coconut butter will be soft, but once cool they will firm up.

Allergen-free Macaroons

2 cups shredded coconut
1/2 cup Grade B Maple Syrup
1 cup of Coconut Butter (sometimes called Coconut Mana), melted
2 vanilla bean pods
1/2 tsp salt

Preheat oven to 300 degrees fahrenheit.

Scrape the seeds from the vanilla bean pods.  Mix those and all of the ingredients until well blended.  I use my hand for this.  Then roll the dough into small balls and place on a parchment lined cookie sheet.  Bake at 300 for about 25 minutes or until they start to brown at the edges.  Keep a close eye and start checking them at 20 minutes.

Let cool completely before moving from the pan.