
Prep
5 minutes
5 minutes
Cook
none
none
Ready in
10 minutes
10 minutes
Serves
8
8
Ingredients
- ¾ cup dried coconut shreds
- 3 Tbsp. raw coconut butter
- 1/3 cup basil
- 1/8 tsp. high mineral salt
- 3 Tbsp. lemon juice
- 6 drops Lemon Essence
- 1 Tbsp. lemon zest (from whole lemon)
- 1/4 cup raw honey
- 6 drops Vanilla Essence or 1 tsp vanilla extract
- 2 cup dried coconut shreds (add last)

Directions
- Place ¾ cup shredded coconut, coconut butter and basil in a food processor and puree until well combined.
- Add lemon juice, zest, sweetener, salt and vanilla and blend until pureed.
- Add 2 cup more of shredded coconut and pulse until the mixture holds together, like a cookie dough.
- Form balls using a Tablespoon sized melon baller or spoon chill macaroons on a parchment lined plate or cookie sheet in the freezer.