Macaroons

1. 1

   Preheat oven to 350F.

2. 2

   Spread 2 1/2 cups coconut and walnuts on separate baking sheets.

3. 3

   Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes.

4. 4

   Bake walnuts until lightly toasted, 8 to 10 minutes.

5. 5

   Set toasted coconut and walnuts aside; keep separate.

6. 6

   Place remaining 3/4 cup raw coconut in shallow bowl; set aside.

7. 7

   Lightly brush two baking sheets with oil or line with parchment paper; set aside.

8. 8

   Put oats in a food processor and pulse on/off 6 times.

9. 9

   Transfer oats to large bowl and add toasted coconut and salt.

10. 10

    In food processor, process walnuts to a paste.

11. 11

    Add oil, barley malt, maple syrup and vanilla and process until blended and smooth.

12. 12

    Add wet ingredients to dry and mix well.

13. 13

    Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut.

14. 14

    Place cookies on prepared baking sheets, spacing 2 inches apart.

15. 15

    Bake until bottoms are lightly browned, about 15 minutes.

16. 16

    (Dont overcook; macaroons should be moist and chewy.)

17. 17

    Transfer cookies to wire racks to cool.

* Per serving · 4 servings · Values may vary.