Description
I wanted to create a macaroon that was chewy, delicious, and just lightly sweet. So, I came up with this Irresistible Healthy Coconut Macaroons Recipe. 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. The brown rice syrup gives these macaroons a nice chewiness. As for the 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.
*Raw, Vegan, and Vegetarian*
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
Instructions
- Combine all ingredients in a large bowl and mix till all ingredients are evenly combined.
- 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).
- Place macaroons, well-spaced, on dehydrator trays.
- Dehydrate for 8-12 hours, depending on how fast your machine works or how you like the texture of your macaroons.
- Allow the macaroons to cool and enjoy!
Notes
Tip: If you have the ingredients – make a double batch! You can share some with friends…if you don’t eat them all yourself!
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.
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.
