Coconut and Apricot Macaroons
1/3c desiccated coconut (30g)
1/4c shredded coconut (15g)
1/4c almond meal (30g)
1tsp coconut oil melted
30g finely chopped apricots
1/4c almond milk
1/8tsp baking powder
About 50g dark organic choc plus 1tsp coconut oil for topping
Preheat oven to 170degrees.
Line a baking tray
Combine everything in a bowl. Mix very well.
Using a tbsp measuring spoon scoop out a level scoop and press firmly in to shape. Take out (retain the moulded shape) and place onto baking tray.
Bake for 25minutes or until golden brown.
Melt the chocolate and additional coconut oil and drizzle over your macaroons. Place in the fridge to set them and consume!