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Raw Vanilla Coconut Macaroons

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Coconut, oh coconut…what can’t you do? (Seriously you are amazing!) Coconut water, coconut milk, oil, flour, butter, shreds of coconutty goodness, you have it all! Not only do you taste amazing but you pack quite the nutritional punch. Pretty much, you make my life better. (Coconuts deserve love letters too!)

As you can tell, I LOVE coconut! That’s why when I got my new L’equip Filterpro food dehyrator the other day, I knew the first thing I would make. RAW COCONUT MACAROONS. Yes, those wonderful little bites of sunshine would be my first adventure down the rabbit hole of dehydrating. 

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Now the thing about dehydrators are that they cook at a very low temperature from anywhere to 4-24 hours! The reason for this is that they retain the nutrients since they are not being cooked but rather dried out. It is a useful tool when you want to preserve fruit or vegetables. So when i realized that i had to wait 4-5 hours to try these cookies, i questioned its worth. However, you do crazy things for love sometimes! These babies were well worth the wait.

Now if you don’t have a dehydrator, no need to cry, there is hope! These raw coconut macaroons can just as easily be placed in the freezer until they are set! They won’t get that crisp exterior but they will still be amazing!

Here is the recipe!

Prep time: 5 mins Total time: 4-6 hours    Makes: 18-20 bite size macaroons

INGREDIENTS

  • 1 cup almond meal (store bought or grind up some almonds in a food processor)
  • 2 cups unsweetened shredded coconut
  • ½ cup maple syrup
  • 1/4 cup water
  • 1/2 tsp salt
  • 1 tsp vanilla extract (alcohol free is best here, but not necessary)
  • *optional* extra additions: cacao nibs, chocolate chips, cacao powder, lemon juice, nuts, seeds, dried fruits

INSTRUCTIONS

  1. Mix almond meal, coconut and salt in a larger bowl.
  2. Add in syrup, water and vanilla extract; mix well.
  3. Add in extra flavorings or fillings if desired.
  4. Use a tablespoon scooper to portion dough into bite size macaroons. Place directly on the mesh screen of your dehydrator trays or place in a freezer safe dish (if you are opting out of the dehydration process).
  5. If using the dehydrator, dehydrate at 110 F for 4 to 6 hours, or to your desired consistency.
  6. Wait until the macaroons are cooled all the way to store in air tight container.

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