From the February/March 2018 issue
Makes about 20


  • 1-1/4 cups blanched almond flour
  • 1 cup unsweetened shredded coconut, plus more for rolling
  • 2 TBSP coconut flour
  • 1/4 tsp sea salt
  • 3 TBSP honey
  • 2 TBSP coconut oil, melted
  • 2 TBSP fresh orange juice
  • 1 TBSP finely grated orange zest
  • 1 tsp vanilla extract


  1. Preheat the oven to 275ºF.
  2. Line a baking sheet with parchment paper.
  3. In a food processor fitted with the steel blade, combine the almond flour

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