Irresistible Coconut Macaroons Recipe

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I have a fabulous new dessert recipe to share with you guys – Irresistible Coconut Macaroons!

I tried looking for a recipe for macaroons over at the Queen of Macaroon’s web site - The Fitnessista! Her macaroons are totally amazing, but they’re also a secret, I guess, because I didn’t see the recipe on her site. So, I made one up.

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These guys are so easy and even more tasty! You’ll really savor every sweet, chewy bite!

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The main ingredient is obviously coconut. I used (finely) shredded organic coconut (that had already been dedhydrated according to the ingredient list)

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You’ll also need: raw almonds, agave syrup, brown rice syrup, and coconut oil. It’s a pretty short ingredient list. You could probably substitute another liquid sweetener for the brown rice syrup, but they help keep the mixture together, impart a chewy texture on the macaroon, and help keep the overall flavor from being overly sweet.

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You could use almond flour instead of almonds, but I am more likely to have almonds on hand and almond flour just seems so expensive!

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You just process them a minute or two until they are finely ground (see photo above) to a flour-like texture. Don’t process the almonds too long or you’ll have almond butter. hehe

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You’ll want to make sure you melt your coconut oil so you can easily mix it into the other ingredients.

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So, besides processing some almonds and melting some coconut oil, you really just mix everything together.

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You’ll need a small ice cream/sorbet scoop. I measured mine and it’s 1-inch deep (this is the same scoop I use for my dough balls).

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Scoop the mixture and press it into the scoop with your fingers to get a more solid shape. My scoop has a clicker on the side that helps remove the mixture from the scoop. If you have one, too, be sure to take a minute to re-form the macaroon after removing it from the scoop (so the macaroon is well-stuck together and nice and rounded on top).

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Your hands may get a little messy in the process. :)

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Now, just place in your dehydrator – well-spaced out.

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Dehydrate for 8-12 hours depending on your machine, how fast it works, and how tender you want the outside and inside.

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I did one batch at 8 hours and 1 at 12 hours and both were fantastic. The first was just softer overall, but the second was still soft and chewy on the inside.

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These coconut macaroons may be pretty healthy ingredient wise, but they sure don’t taste healthy. They just taste delicious to me!

Irresistible Coconut Macaroons

Raw and Vegan (and I think Gluten Free, too!)

I wanted to create a macaroon that was chewy, delicious, and just lightly sweet. You could probably add more sweetener or substitute something more sweet for the brown rice syrup, but I think these guys are great just the way they are. Speaking of sweetener, I considered using maple syrup, but wanted to use something with less flavor – thus the agave. The macaroon flavor secret is the combination of both vanilla and almond extracts. Try dipping the macaroons in chocolate for a more indulgent treat.

Cooking Note: The directions below are for raw, dehydrated macaroons. You could probably bake them, too, if you don’t have a dehydrator. I’m guessing you could use a 300 degree F oven for maybe 10 – 15 minutes, though I haven’t tested this theory yet.

Ingredients:

  • 2 cups shredded coconut (finely shredded, not long flakes)
  • 1 1/2 cups raw almonds processed in a food processor to flour consistency, about 1-2 minutes (or use almond flour/meal)
  • 1/2 cup agave syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup brown rice syrup
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1/4 tsp salt

Directions:

  1. Combine all ingredients in a large bowl and mix till all ingredients are evenly combined.
  2. Using a small ice cream scoop (1-inch deep), scoop mixture, pressing mixture into scoop to tightly pack. Remove macaroon from scoop, press together to create a well-formed macaroon with a rounded top. (it may get a little wonky when you remove it from the scoop, so just carefully re-form).
  3. Place macaroons, well-spaced, on dehydrator trays.
  4. Dehydrate for 8-12 hours, depending on how fast your machine works or how you like the texture of your macaroons. NOTE: I made two batches – one at 8 hours and one at 12 hours and liked both just fine. The 8 hour batch came out all around tender. The 12 hour batch is a little tougher on the outside and super-tender on the inside.
  5. Enjoy!

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Try to not eat all the macaroons in one sitting! They really are irresistible! ;)

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