In large bowl, beat coconut oil. Add maple syrup, sugar, and baking powder. Mix. Add soaked flax seed. Add coconut. Add vanilla extract. Divide batter in half. Add almond extract to half of the mixture.
Place macaroons on a well greased cookie sheet in shape of little peaks. Add a slivered almond to the top of the almond flavored macaroons. The macaroons will spread out on the cookie sheet while baking, so leave plenty of room between cookies.
Bake 10 minutes at 350? then 8 minutes at 250?. After baking, you can melt chocolate chips and dip the tip or bottom of the vanilla macaroons in the chocolate, if desired.
FOR NON-VEGAN:
In large bowl, beat eggs. Add sugar and coconut. Add melted butter slowly, while stirring.Add 2 tsp. vanilla extract.
Remove half of the mixture into another bowl. Add ? tsp. almond extract to half of the mixture.
Place macaroons on oiled cookie sheet in shape of little peaks.
Add a slivered almond to the top of the almond ones. You can also add choc chips to the vanilla ones.
Bake 10 minutes at 350? then 8 minutes at 250?. Makes 50-60 cookies.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-vegan-non-vegan-macaroons/