I’m a sucker for 3 ingredient recipes. It seems to be the perfect number of ingredients to actually create something yummy without any effort, skill or mess. (Anyone else groan whenever a recipe calls for baking soda?)
The inspiration behind these bites was Emmy’s Organic Coconut Cookies. These were one of my first finds when I started to work on my health several years ago. It was before I really knew how to cook (and bake!) anything “healthy.” So, I happily plopped down about $1 per piece (they used to only come in a 3-pack but now there are more options).
While I still love these (my daughter does as well!) and I buy them when we are traveling, I have become a little more savvy in the kitchen these past few years. Also, these packaged cookies have become a little too sweet for my palate. Since I spend A LOT of money on groceries, I figured I’d create something similar to Emmys, using ingredients in my pantry.
Here’s what I used (plus the cost just for comparison)
Wellesley Farms Maple Syrup $13.49/ 32 ounces = 8 cents per piece
Trader Joe’s Creamy Almond Butter $7.99/ 16 ounces = 10 cents per piece
Bob’s Red Mill Shredded Unsweetened Coconut 3.99/12 ounces. = 27 cents per piece
Total cost per piece = 43 cents
The best part is that I don’t ‘have to’ eat 3 at a time, just because it’s packaged that way- Sometimes just one is enough to satisfy that sweetness I’m looking for!
Coconut Almond Macaroons
Makes about 20 macaroons
1/2c creamy almond butter (creaminess of the almond butter is key here- if it’s not the drippy type of almond butter it just won’t work)
3 tablespoons maple syrup
2 cups unsweetened coconut shreds
Mix all ingredients together and press into mini silicone cupcake pan. Use wet hands to press in well (if necessary, add a tablespoon of water or two to keep dough together). Freeze and keep frozen.