Take a mixing bowl. Add raw cane sugar, almond butter, and a pinch of grated nutmeg. If you are using maple syrup, skip the water and mix almond butter with maple syrup.
Mix it well and add water to this mixture.
Now mix it again very well till the sugar is dissolved completely and the mixture turns smoother.
Add desiccated coconut powder half cup at a time and incorporate it well into the almond butter mixture.
You should be able to form a cookie using the dough. If the mixture is too dry, add little water and try again. If the mixture is too sticky, add coconut powder.
Divide the dough into equal parts and make cookies out of it. I have topped it with pistachio.
Bake these coconut cookies in the OTG at 180 degrees C for 15 minutes.
The bottom of the cookies should become brown as shown in the picture.
These coconut macaroons will taste very good when they are a little warm. So enjoy them immediately after baking. It’s so hard to resist them.