SERVES 6 TO 12
1 cup almond flour
2 cups unsweetened shredded or flaked coconut
2 large pastured eggs
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon cinnamon
Optional: 1 teaspoon cocoa powder
In a large bowl, mix together the almond flour and coconut. Add the cocoa powder, if desired. In a separate bowl, beat together the eggs.
Pour the eggs into the flour mixture. Add salt, vanilla, and cinnamon.
Wet your hands and form little balls of batter. Pat them tightly together. Place the macaroons at least 1 inch apart on a baking tray lined with parchment paper.
Bake at 300°F for about 15 to 20 minutes or until cookies are golden.