Coconut Macaroons (Egg Free)

These coconut macaroons are egg free and can also be made in an almond-free variant described below.

Ingredients

Vanilla. 1 1/2 teaspoons vanilla powder or vanilla beans
Mango. 1/3 cup crushed freeze dried mangos
Berries. 1/3 cup of crushed freeze dried berries (raspberries, strawberries or blueberries in any combination)
Lemon. 1 teaspoon lemon flavor plus 2 tablespoons of lemon juice

Preheat oven to 200 F.
Combine all dry ingredients and flavor choice in a large bowl.
Warm coconut oil just until it melts to a liquid using a double boiler or by placing in a small Pyrex dish at 300 F in a toaster oven.
Mix honey (warm to liquefy if the honey is too thick) and coconut oil together and add to mixture in bowl.
Mix all ingredients well until evenly moist.
To form the macaroons, the fast and simple way is to line a Pyrex or other baking dish with parchment paper and pour the mixture into the dish, pressing into a compressed unified layer. This can be cut into small squares after baking and cooling.
For a fancier shaped macaroon, using a sturdy rounded measuring tablespoon scoop and compress the mixture so that the spoon is packed and completely full. Gently slide the half sphere of mixture onto a parchment lined baking tray.
Bake at 200 F for 1 hour.
Let cool completely before touching (the macaroons are very fragile when warm).
Refrigerate for storage.

For a nut free version, replace the 3/4 cups of almond flour with 3 tablespoons of coconut flour.