Directions

1Preheat the oven to 350 degrees.

2Lightly oil two baking sheets or use parchment paper

3Put the almonds, flaxseeds and salt in a food processor and process until very finely ground.

4Add the coconut and pulse a few times to combine.

5Add the maple syrup, tahini and vanilla.

6Process just until well-blended and the mixture forms a sticky ball, stop occasionally to scrape down the work bowl with a rubber spatula if needed. Stop processing as soon as mixture holds together to avoid grinding the coconut too finely.

7Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 1 inch apart. Wet your palms and flatten the dough slightly.

8Bake for 10 to 12 minutes, until golden brown on top, rotating the baking sheets after about 5 minutes.

9Let cool completely on the baking sheets. The macaroons will firm up as they cool.

10Store in a sealed container at room temperature, Coconut Macaroons will keep for 1 week.