Imagine a bite-size coconut key lime pie. 30 seconds of island summer bliss in your mouth. And it is absolutely good for you.

Makes 36-40

• 1 1/2 cup almonds
• 1 1/4 cup shredded coconut, divided
• 8 dates, pitted
• 1/3 cup coconut oil
• 2 tablespoons lime zest
• 2-3 tablespoons lime juice
• 1 1/2 tablespoon maple syrup
• 1/4 teaspoon sea salt

1. Reserve 1/2 cup coconut for garnish. Pulse your ingredients in a food processor until the mixture will hold when pressed together. You may have to stop and scrape down the sides of the bowl during blending and add a little extra lime juice to create a nice moist mixture.
2. Form into small balls using a mini cookie scoop, then gently roll macaroons in remaining coconut. Chill for about 10 minutes in the fridge before serving. Store in fridge.