Coconut Oat Macaroons

I can't explain it, but lately I've been craving coconut. I didn't even like coconut growing up, but now I want it all the time. No, I'm not pregnant, atleast I hope not!

When I saw this recipe a few weeks ago I decided I had to make them. They were the perfect treat to make after Pilates class!

Of course I adapted the recipe based on what I had and came up with this creation.

Ingredients:
1 7 oz bag of full fat unsweetened coconut (I got the best choice brand) or 1 cup coconut butter
1 cup shredded sweetened coconut(that is what I had on hand)
1 cup old-fashioned rolled oats
1/2 cup pure maple syrup
1 tsp vanilla extract
1/2 tsp pure almond extract
1/2 tsp Kosher salt

Directions:
Preheat oven to 300°F. In a food processor, process the entire 7 oz bag of full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).
Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.
Using a mini ice cream scoop or a small spoon(I used a Tablespoon), scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 15 minutes(the original recipe said 20-25 minutes, but I think I had the oven at 350 and my macaroons were small), or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

YUM!