These macaroons are easy to prepare and come together quickly. I substituted whole roasted almonds here for my usual fine almond flour, and the result is a satisfying coconut snack with a bit more depth and, of course, nuttiness.

Makes about 20
Put 1/3 cup organic roasted lightly salted almonds the bowl of a food processor fitted with the metal blade attachment and pulse until coarsely ground. Add 1 cup organic unsweetened flaked or shredded coconut, 2 tablespoons organic coconut oil, 1 1/2 tablespoons monkfruit granules (or about 6 drops liquid stevia), 1 teaspoon vanilla extract, and a pinch of pink Himalayan sea salt. Process until the mixture begins to clump together.
Transfer the mixture to a medium bowl and form into small rounds, using a small scoop (one that holds about 2 teaspoons).
Store the macaroons in a sealed glass container at room temperature for up to two weeks.