I have made thousands of these lavender macaroons, but I still get such a thrill when I press the button to grind the lavender in my coffee grinder. A soothing spa-like aroma fills the kitchen. The coconut, lavender, and almond blend so beautifully to make perfect little mounds that are crispy on the outside and moist on the inside.
Total Timeunder 4 hours
- 3 cups shredded coconut
- 1 cup almond flour
- 2 teaspoons culinary Lavender, ground extra fine in a coffee grinder
- 1/2 teaspoon coarse sea salt
- 1 cup maple syrup
- 1/3 cup coconut oil
- 1 tablespoon vanilla extract
In a large bowl, combine the coconut, almond flour, lavender, and salt.
In a smaller bowl, combine the maple syrup, coconut oil, and vanilla.
Add the wet ingredients to the dry mixture and stir until combined.
Take 2 to 3 tablespoons of the mixture, loosely roll into a ball, and place on a teflex sheet or a baking sheet lined with parchment paper.
Dehydrate overnight or bake in the oven at 200°F for 1 to 2 hours, until they are crispy on the outside but still moist on the inside.