Coconut Macaroons

Directions

1. 1
   Preheat oven to 350F (180C).
2. 2
   Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
3. 3
   In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal.
4. 4
   The mixture should be very finely ground, without any identifiable pieces of almond visible.
5. 5
   Add the coconut and pulse once or twice to combine.
6. 6
   Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients.
7. 7
   Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice).
8. 8
   Stop as soon as the mixture holds together to avoid grinding the coconut too fine.
9. 9
   Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (5 cm) apart.
10. 10
    Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
11. 11
    Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top.
12. 12
    Cool completely before removing to a cooling rack (the cookies will firm up as they cool).
13. 13
    May be frozen.