Friday, March 02, 2012

White Chocolate Macaroons

2 cups desiccated (fine) coconut
½ tsp vanilla extract
¼ cup cacao butter
¼ cup coconut oil
¼ cup maple syrup
¼ cup cranberries
1 cup brazil nuts
Pinch salt
Extra coconut to finish

Process brazil nuts to a fine powder. Add coconut and cranberries and process a little more. Add butter, oil, vanilla, maple syrup and salt and process to bring together. Roll into small balls. If mixture is too sticky to roll easily place in fridge for a few hours. Roll balls in the extra coconut. Store in fridge in an airtight container.

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