Remember when I told you made two desserts at once the other day when I made the key lime pie? Well here’s the second one. Below is a recipe for coconut vanilla macaroons and a short video. There are many variations of this recipe you can find out there but the ingredients pretty much stay the same. Feel free to adjust the ingredients to suit your taste buds and also add in other ingredients you make like. For instance if you love lemon, squeeze in some lemon juice and grate lemon zest for a lemon-y tasting macaroon. I love chocolate so I’m going to have to try making some chocolate dipped macaroons in the near future. You can also make completely chocolate macaroons by adding cacao powder. If you have a dehydrator, that works best. If you don’t, I have seen recipes that recommend refrigerating the macaroons until they get hard, so you can try that. My goal was to have some great how-to-videos, but ho-hum, my super cool HD Flip camera broke! Not happy about that at all, but perhaps Raw Vegan Santa will bring a better camera my way soon. -XoXo Raw Girl
Coconut Vanilla Macaroons
Ingredients:
4 cups shredded coconut
1.5-2 cups almond flour
1 cup agave or grade B maple syrup
1/3 cup coconut oil
1 teaspoon Vanilla
1/4 teaspoon salt
Mix all ingredients together in a bowl. Use small ice cream scoop or your hands to form into small balls. Place on dehydrator trays and dehydrate for around 8-12 hours max at 105. Enjoy!
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