Ingredients

Juice from 1 can of organic chick peas

2 Tbsp ground flax seed

1 Tbsp apple cider vinegar

1 Tbsp water

1 cup organic sugar

½ cup blended coconut oil

4 cups unsweetened shredded coconut

2 tsp Vanilla extract

1 tsp Almond extract

Directions

1. In a small bowl, combine the ground flax seed with the apple cider vinegar and water. Mix well and set aside.

2. In an electric mixer, beat the chick pea juice until it forms stiff peaks (like egg whites). Add sugar to make a meringue.

3. In a separate large bowl, using an immersion blender, blend the coconut oil until smooth. Add 1 tsp. vanilla extract. Add the flax seed mixture. Add the coconut.

4. Fold in the meringue. Remove half of the mixture into another bowl. Add 1 tsp. almond extract to one half of the mixture, and 1 teaspoon of vanilla extract to the other half.

5. Place macaroons on oiled cookie sheet in shape of little peaks. Add slivered almonds to the top of the almond ones. You can drizzle melted chocolate, or add choc chips to the vanilla ones.

6. Bake 10 minutes at 325°, then reduce the heat to 250° and bake another 8 minutes. Makes 60 macaroons.

Tips:

• The “Eden” brand of Chick Peas have Kombu which helps with digestion.
• I suggest you refrigerate the dough or use a cold sheet pan for baking