Artisana Coconut Butter is a staple in our kitchen. It is made from the pureed flesh of raw mature coconuts unlike coconut oil which is the pure oil extracted from the coconut meat. The butter is an essential ingredient in our non-dairy ice creams, we used a little in a savory curry, whisking it in a sauce the way one would traditionally use butter. I also use it in Macaroons... Coconut Macaroons

6 cups tightly packed coconut flakes 3 cups almond flour or other nut flour such as pistachio, macadamia nut, walnut 1 3/4 cup maple syrup 2/3 cup coconut butter 1/2 teaspoon vanilla extract 1 teaspoon sea salt

Thoroughly combine all ingredients, shape into small balls about 3/4 inches in diameter. Place in a 100-120 degree oven and cook until crisp on the outside and soft in the middle, about 6-8 hours.