Spending nearly a week back in the U.P. of Michigan was so dreamy! There was even a freak beach day, which I haven't gotten to experience this summer on Lake Superior.
While I was in Michigan, my pregnant younger sister mentioned she was trying to eat more coconut oil. Since that's something I'd like to eat more of myself, I decided to create a quick and delicious recipe that's loaded with healthy fats, but still satisfies a sweet tooth.
Even as a kid, I adored Almond Joy candy bars which tended to be favored more by adults than kids. So I knew it was essential to recreate that classic flavor. On the other side, I wanted something light, fruity, and a little tropical, so I made a lime version.
I had two of these after shooting them and one hour later, my belly is still full and happy. Good fats will do that to you!
If you only want to make one version, just double up the flavorings for that version and omit the others.
Almond Joy Macaroons & Lime Macaroons (No-Bake)
1 1/2 cups unsweetened shredded coconut
1 cup soft, but not melted coconut oil (unrefined)
1 tablespoon honey
For Almond Joy Macaroons (double the ingredients if not making lime version):
1/2 teaspoon vanilla extract
10-15 raw almonds
1/3 cup bittersweet chocolate
1/2 teaspoon unsalted butter
For Lime Macaroons (double the ingredients if not making Almond Joy version):
Zest and juice from 1 lime
Line a baking sheet with parchment paper.
In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.
If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.
Place tablespoon-sized scoops of coconut on the parchment-lined pan and place in the freezer for 5 minutes to harden.
Insert an almond (pointed side first) into the middle of the Almond Joy macaroons.
Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.
Keep refrigerated to prevent melting.