From the August/September 2017 issue
Makes about 2 dozen


  • 2 medium very ripe bananas, peeled and mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 2 cups unsweetened shredded coconut
  • 1 TBSP plus 1 tsp coconut flour
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt


  1. Preheat the oven to 350ºF.
  2. Line 2 large baking sheets with parchment paper.
  3. In a large bowl, whisk together the mashed bananas, coconut oil, honey, and vanilla.
  4. Stir in the remaining ingredients. Form into tightly packed tablespoon-sized balls. Place on the baking sheets.
  5. Bake for about 20 minutes or until golden brown.
  6. Cool completely on the baking sheet (macaroons will set up as they cool).
  7. Store in an airtight container in the refrigerator or freezer.