My husband never was a big macaroon fan, until he tried these cookies. After making these, I walked out to the kitchen to find him popping an entire cookie into his mouth, followed by another. I have no problem with his method of consumption, other than the fact that it does take a little time and effort to bake cookies, and he was making short work of my hard labor. I confronted him, to which he replied, “Guuwwwhd cuuuckus,” which I’m pretty sure means “good cookies.” These cookies may not be intended to be one-bite wonders, but they are incredible and worth a little effort.
Tropical Macaroons
- 1 c. old fashioned oats
- 1 c. unsweetened dried coconut
- 1/4 c. apricots, chopped
- 1/4 c. almonds, chopped
- 1/2 t. coconut extract
- 1/2 t. vanilla extract
- 1/2 c. almond butter
- 1/2 c. agave
- 1/2 t. salt
Preheat oven to 350 degrees. Put oats and coconut on a cookie sheet and oven toast for 5 -7 minutes, turning several times until golden brown.
In a large bowl combine remaining ingredients and toasted oats/coconut mixture. Mix well and refrigerate for 10-15 minutes.
Scoop dough onto ungreased cookie sheet using a melon baller, mini ice cream scoop or tablespoon measuring spoon.
Bake cookies for 10 -12 minutes. Allow cookies to cool for one minute before removing from sheet and then compress balls while transferring to a cooling rack.
