Instructions
- In a food processor, add all ingredients, pulse until combined about 2 minutes.2 ½ cups shredded coconut, ¼ cup monk fruit sweetener, ¼ cup coconut cream, ¼ teaspoon vanilla extract
- Scoop cookies onto a plate or lined cookie sheet.
- Refrigerate for 15 min and enjoy.
The following video shows somebody cooking the No-Bake Coconut Macaroon with background music playing and that you can access the whole recipe below.
Per- Serving: Calories 64, Protein 1 g, Carbohydrates 2 g, Fat 6 g
