Coconut Lime Macaroons

Fresh summer flavors are on my mind so this treat features the exotic duo of coconut and lime.

 Imagine a bite-size coconut key lime pie. 

30 seconds of island summer bliss in your mouth. 

And it is absolutely good for you. 

Do I have you convinced? Oh, they are also no-bake, so no need to turn on the oven as the days get warm.

Add the following to a food processor, being sure to reserve 1/2 cup coconut for garnishing.

1 1/2 cups almonds

1 1/4 cups shredded coconut, divided

8 dates, pitted

1/3 cup coconut oil

2 Tbs lime zest (approx. 2 limes)

2-3 Tbs lime juice (appox. 2 limes)

1 1/2 Tbs maple syrup

1/4 tsp sea salt

A note on zesting lime. If you don't own a Microplane zester, buy one! It is one of my essential kitchen tools. The fine zester featured here is perfect for grating nutmeg, chocolate, ginger, garlic and of course, citrus. Beautiful fluffy lime zest is the result of this helpful tool! Organic lime is your best option for zesting, but if that is not possible, be sure to wash your limes well prior to zesting.

Pulse your ingredients until the mixture will hold when pressed together. You may have to stop and scrape down the sides of the bowl during blending and add a little extra lime juice to create a nice moist mixture.

It is now time to form your macaroons. Two options.

A. Use a mini cookie scoop.

Or if you are like me and keep forgetting to buy one:

B. Put a little coconut oil on your hands, take a heaping teaspoon of coconut goodness and roll into balls.

The final step...time to make these macaroons pretty. Begin with a 1/4 cup of coconut in a small dish, adding more as needed. Gently roll the macaroons in the coconut. The recipe makes 36-40 macaroons and they should be stored in the fridge.

And there you are. Your delectable, guilt-free, bring on the summer dessert morsel. Enjoy!