1 ½ CUP OF FLOUR
¼ Cup of peanut butter (we only advise using peanut butter made from 100% peanuts and nothing else)
1 Egg beaten
¼ Cup of desiccated coconut (100% coconut, NO added sugar)
¼ Cup of coconut water
A Handful of fresh Raspberries plus some additional peanut butter for the macaron filling.
You will also need a small round cookie cutter
Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with non-stick baking paper.
In a bowl, sift together the flour and then add the shredded coconut.
Stir in the beaten egg to the dry ingredients and then the peanut butter.
Using your hands, start to combine the ingredients to form a dough, adding the coconut water if the mix is too dry.
Lightly flour a clean surface.
Using a rolling pin, roll the dough to the same thickness as a pound coin.
Take your round cookie cutters and begin to cut the dough.
Place the cut dough onto the lined baking tray, making sure to leave 1cm between each.
Bake for 10-12 minutes or until golden and no longer soft to touch.
Transfer to a wire rack and leave to cool.
Once cooled spread, some of the additional peanut butter onto one of the cookies, placing a raspberry in the middle then sandwiching another cookie on top to create your macaron. Then repeat!
Please make sure the biscuits are completely cool before giving to your dog!