I got an email for this amazing recipe from my Oh She Glows subscription the other day.
I immediately fell in love with the idea. As I do with most of her recipes..
Unfortunately I knew I didn’t have enough coconut for the recipe. At first I was going to just reduce it by half.. then that changed to a quarter of the recipe. That just got way too complicated so I started tweaking.
From all the crazy tweaking came the following amazing recipe. My only problem was that I could not puree the coconut quite enough to make it into smooth butter. My food processor doesn’t quite get the job done – it’s on the list for an upgrade! Despite that one tiny problem, the dough came together pretty nicely.
I brought these little gems into work today and everyone that tried them LOVED them. There were only a few left and I stashed them in my drawer so I would always have an emergency snack available. Well.. for as long as they hold out.
Coconut Banana Macaroons (adapted from Oh She Glows)
1 cup unsweetened coconut
1/2 teaspoon vanilla bean paste
1/8 teaspoon salt
1/2 cup rolled oats
Preheat oven to 300 degrees. Toss the coconut into your food processor and whip that sucker until you get a beautiful creamy coconut butter (or until your food processor can’t take it anymore..). If you would like a tutorial for making coconut butter, check it out here. Add in the dates, banana, vanilla bean paste and salt, pureeing until a smooth batter forms. Pulse in the rolled oats until just fully combined.
Scoop dough out by the 1/2 tablespoon and form into balls. Place on a lightly greased cookie sheet and bake 10-15 minutes or until just golden on bottom. Cool completely on the cookie sheet and devour!