This raw macaroon recipe is ultra-simple and quick to make and is great to keep on hand or give away as gourmet holiday gifts. Try adding 1/4 C of unsweetened chopped dried mango or pineapple for an extra tropical twist.
Raw Coconut Macaroons
1/2 C coconut butter (like Artisana), melted in the dehydrator or a Bain-Marie
1/4 C raw coconut oil, melted in the dehydrator or a Bain-Marie
3 Tb B-grade maple syrup or raw coconut nectar
1/4 tsp fine sea salt
1 1/2 tsp Ground Vanilla Bean Powder
1 1/4 C unsweetened shredded or flaked coconut
1/2 C raw almond flour
Optional Garnish: finely shredded unsweetened coconut or melted dark chocolate
In a large mixing bowl combine all the wet ingredients and mix well. Add the dry ingredients to the mixture and mix well by hand. Form macaroons by rolling teaspoon-sized spoonfuls of dough and roll the macaroons in coconut or drizzle with melted dark chocolate, if desired.
Chill for at least 1 hour or until set and store in a tightly closed glass container in the refrigerator. Allow to sit at room temperature for 30 minutes before serving. Enjoy!
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