When I told my friend Nicole I had a big ‘ol jar of (very expensive) coconut butter in my cabinet and didn’t know what to do with it, she shared with me a recipe for Raw Food Macaroons. I’ve been meaning to make macaroons in my dehydrator and this was the perfect opportunity. The recipe is originally from Raw Food Real World with some slight adaptations.
Raw Food Macaroons (dairy, sugar, soy free)
Makes 12 large cookies or 24 small
Prep time: 15 minutes Cook Time: 12 hours if dehydrating
1 cup maple syrup
1 ½ cups fine almond flour
1/3 cup coconut butter (plus more if you need the mixture to stick together better)
1 Tablespoon vanilla extract
½ teaspoon sea salt
Note: I used reduced fat shredded coconut with the fat reduced by steam extraction. I figured the coconut still had plenty of fat left, and there was additional fat from the coconut butter. This shredded coconut was just as tasty as the full fat kind.
Combine all ingredients in a large bowl & mix well.
Shape cookies with a small ice cream scoop to create macaroon shape.
Arrange cookies on dehydrator trays or on a baking sheet. Put in oven at lowest temp or in dehydrator at low temp. Dehydrate for 12 to 16 hours depending on how firm you like your macaroon. (I only needed about 8 hours before they were hard on the outside and slightly chewy still on the inside.)
Alternative to dehydrating, may bake in a 300 degree oven for 20 minutes until lightly golden on the top. This will produce a cookie-shaped macaroon.
The macaroons were heavenly! Sweet, chewy, nutty — perfect! I’m already dreaming of new macaroon recipe combinations to try: chocolate peanut butter, cinnamon vanilla, cocoa, yummm. One thing I do want to work on is cutting down on the amount of maple syrup used. Sugar overload! I’d need another sticky liquid to hold them together, I think. Have you ever made macaroons? What are your key ingredients?