This kid-friendly recipe for classic raw coconut macaroons can be prepared in about 10 minutes, and make a great dessert. There are three variations on the original: vanilla chai, lemon or orange, and chocolate dipped. They are rich and delicious, and make a satisfying treat. I don’t own a dehydrator and have found that the warmth from the pilot of my gas oven does the trick; otherwise you can refrigerate these little nuggets until firm and store them in an airtight container.
- 3/4 cup almond flour (or ¾ cup ground raw almonds)
- 3 cups dried, unsweetened organic coconut flakes
- ½ cup minus 1 tablespoon cup coconut manna or coconut butter*
- ¾ cup Grade B maple syrup or rice syrup
- 1 ½ teaspoons pure vanilla extract
- Pinch of sea salt
- Extra coconut flakes for rolling (optional)
If you are using raw almonds instead of almond flour, place them in the bowl of a food processor and grind them until they are very finely chopped.
Add the coconut to the ground almonds or almond flour, along with the coconut manna, maple syrup, vanilla extract and pinch of salt. Process until the mixture is well blended but still has plenty of texture.
Using a mini ice cream scoop or tablespoon, scoop the mixture into balls and roll them in coconut if desired. Place the macaroons on a cooling rack and dehydrate for 10 hours in a dehydrator or un-lit gas oven; alternatively, refrigerate them until they are firm.
*Coconut manna or butter is the coconut equivalent of almond or other nut butter. It is made with the flesh of coconut and should not be confused with coconut oil, which is pure fat. Manna is great in smoothies, sauces and spreads, on toast and in baking, and has an almost sweet flavor.
For lemon or orange scented macaroons: add 1 ½ teaspoons grated lemon or orange zest to the mixture.
For Vanilla Chai macaroons: add 1 ½ teaspoons of either chai spice blend** to the mixture.
Chocolate dipped macaroon bars: press the mixture into a lightly oiled pan and chill or dehydrate until set. Cut into triangles and dip the edges into melted chocolate.
Chocolate lovers may want to sample the Raw Chocolate Coconut Macaroon recipe or one of its variations.
**Simple Chai Spice Blend
This blend is ultra simple and utilizes spices that can be found in any grocery store. You can mix up a batch and sprinkle some into your hot cereal, coffee, tea, cocoa, warm almond milk, lassi, cake or cookie batter or on your morning toast. Keep in mind you can vary these ingredients according to your preferred tastes.
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground cloves
1 teaspoon ground coriander
½ teaspoon ground white pepper
Mix together and store in an airtight container.
Hand Ground Chai Spice Blend
1 tablespoon cardamom pods
1 tablespoon whole coriander seeds
½ vanilla bean cut into very small pieces
3 whole star anise, broken into bits
1 cinnamon stick broken into very small pieces (or 2 teaspoons ground cinnamon)
1 teaspoon ground ginger
½ teaspoon ground nutmeg
4 whole cloves
7 allspice berries
1 teaspoon white peppercorns
Place all ingredients into a mortar and pestle or spice grinder (Braun’s mini coffee grinder is great for this) and grind to a powder. Store in an airtight container.
Makes about 3 dozen macaroons.
Copyright 2012 by Jen Hoy